CROSSWORDS

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Across
  1. 1. Large pot used for making stock
  2. 4. Aquatic animal used as food
  3. 6. Mixture of flour and fat used for thickening
  4. 8. Smooth mashed foods
  5. 11. Stock made with tomatoes for flavor
  6. 12. Light soup made by boiling meat or vegetables
  7. 13. Light brown flour and fat mixture
  8. 14. Edible animal flesh
  9. 18. Crushed or ground dried bread
  10. 19. Meat from pigs
  11. 23. A staple grain used as food
  12. 24. Fat obtained from animals
  13. 29. Sauce made from tomatoes
  14. 32. Liquid made by simmering chicken bones and vegetables
  15. 34. A classic brown sauce in French cooking
  16. 35. Soup made mainly from vegetables
  17. 36. Liquid or semi-liquid used to add flavor to food
  18. 37. Starch used as a thickening agent
  19. 39. Starchy root vegetables
  20. 44. Container that prevents air from entering
  21. 45. Sauce made from fish stock and roux
  22. 47. Soup originating from Asia
  23. 49. Removing excess fat from liquid
  24. 50. Mixture of oil and liquid that normally don’t mix
  25. 51. Italian food made from dough
  26. 55. Soup that is transparent and not thick
  27. 57. Poultry meat
  28. 61. Butter substitute made from vegetable oils
  29. 62. Process where starch thickens when heated
  30. 63. Soup made from fruits
  31. 64. Flavorful liquid made from bones, meat, and vegetables
  32. 65. Soup thickened with cream
  33. 68. Bones from young cattle used for stock
  34. 69. Substance that flows freely
  35. 72. White liquid from mammals
  36. 77. High-fat cream used for cooking
  37. 78. Sticky rice used in desserts
  38. 80. Liquid fat used in cooking
  39. 82. Vegetables high in starch, like potatoes
  40. 83. Hard transparent material
  41. 86. Tiny particles of starch found in plants
  42. 87. Japanese red bean soup
  43. 89. Concentrated stock cubes for flavoring
  44. 91. Ingredients that add sourness, like vinegar or lemon
  45. 92. Meat from birds like chicken or turkey
  46. 94. Mixture of flour and butter used to thicken sauces
  47. 95. Stock infused with fresh or dried herbs
  48. 97. Food laid by birds, used in cooking
  49. 100. Throwing away unwanted parts
  50. 102. Filipino dish cooked with coconut milk
  51. 103. Ingredients added to improve flavor
  52. 104. Red fruits commonly used as vegetables
  53. 106. Taste like sugar
  54. 107. Thin cloth used for straining
  55. 108. Sauces served cold
  56. 109. Fine starch from corn used to thicken liquids
Down
  1. 2. Thick soups with milk or cream
  2. 3. Primary sauce used as base for other sauces
  3. 5. Fresh or dried leaves used for flavor
  4. 7. Sauce made from beef stock and roux
  5. 9. Clear part of the egg
  6. 10. Sauce made from chicken stock and roux
  7. 15. French word for butter
  8. 16. A rich sauce made from butter, egg yolk, and lemon juice
  9. 17. Cup made of porcelain
  10. 19. Storage container made of plastic
  11. 20. Sauce made from stock and blond roux
  12. 21. Dressing made from oil and vinegar
  13. 22. Bundle of herbs for flavoring
  14. 25. Sour liquid from lemons
  15. 26. Alcoholic drink made from fermented grapes
  16. 27. Hard parts of animals
  17. 28. Sweet or sour edible plant products
  18. 30. Powder made from ground grains
  19. 31. Sweet soup served as dessert
  20. 33. Clear, clarified soup made from stock
  21. 38. Cooked down to make thicker
  22. 40. Cooked mixture of flour and fat until brown
  23. 41. Carbohydrates used for thickening
  24. 42. Flour made from ground rice
  25. 43. Spicy liquid condiment
  26. 46. Soup with heavy consistency
  27. 48. Stock made without browning bones
  28. 52. Small hard seed used as food
  29. 53. Nutrients that give energy
  30. 54. Mixture of chopped onion, carrot, and celery used for flavor
  31. 56. Meat from cattle
  32. 58. Thick and heavy in texture
  33. 59. Dairy fat made from churned cream
  34. 60. Arrowroot starch used in Filipino cooking
  35. 66. Dried plant parts used for flavor
  36. 67. Stock made from fish bones
  37. 70. Thickening mixture of egg yolk and cream
  38. 71. Stock made from simmered vegetables
  39. 73. Edible plant parts
  40. 74. Chinese sweet dessert soup
  41. 75. Baked food made from flour
  42. 76. Brand of hot pepper sauce
  43. 79. Soup served chilled
  44. 81. Stock flavored with onion, carrot, and celery
  45. 84. Appliance for keeping food cold
  46. 85. Formation of lumps in sauces
  47. 88. Mixture of starch and cold liquid
  48. 90. Stock made from browned bones
  49. 93. Sauce derived from a mother sauce
  50. 96. Reduced brown stock used for sauces
  51. 98. Thick dairy product from milk
  52. 99. Dried grapes
  53. 101. Creamy soups made from shellfish
  54. 105. Liquid dishes usually served hot