Across
- 5. A chef that prepares sauces
- 6. Stock Stock made from beef or from a mixture of meats including beef
- 7. Rich pale colored sauce made from milk
- 9. French term for meaning "with juice"
- 13. A rich glossy brown sauce from which the liquid has been partly evaporated, mainly flavored with wine and served with meat
- 14. conical sieve with extremely fine mesh
- 15. method Method for Straining soup or sauce where the liquid is poured through a cheesecloth over a colander
- 18. brule An enhancement used to add flavor and improve the appearance of a stock
- 19. Remove excess grease or fat from a food
- 22. Smooth, creamy highly seasoned soup of French orign
- 24. Stock A soup stock made from chicken or veal without colored seasoning that is often used for white sauce
- 25. A stock made from bones that has been used once already to make a stock
- 27. a fruit preserved in sugar
- 28. Egg yolk mixture emulsified with unsalted butter and acid
- 30. A mixture of sauteed chopped vegetables used in different sauces
- 37. butter Mixture of butter and supplementary ingredients
- 38. A liquid flavor base for sauces and soups
- 39. A thin vegetable or fruit puree, used as a sauce
- 41. d'epices A small cheesecloth sack that contains herbs and spices used to add flavor to stocks, soups, and sauces
- 43. d'hotel butter A type of compound butter prepared with butter, parsley, lemon juice , salt and pepper
Down
- 1. A french term that refers to meat juice that has been lightly thickened with arrowroot or cornstrarch
- 2. Thickening mixture that is made from equal parts of flour and water used to make soups
- 3. Soups Any soup made without thickeners or dairy products
- 4. Cap Conical strainer with much larger holes then a chinois
- 6. Any type of broth made by cooking, meat, poultry,fish or vegetables in water
- 8. Process of removing impurities from a liquid such as melted butter or meat stock
- 10. A binding agent that almost refers to anything such as bread crumbs or flour
- 11. mixture of butter and flour used for thickening soups
- 12. Stock A liquid flavor base with vegetables
- 16. Sauce Made with a puree of tomatoes with savory vegetables and seasonings
- 17. A thin gravy sauce made from meat juice
- 20. Sauces The basic sauce that is used as the main sauce
- 21. Process of combining two ingredients of different temperatures
- 23. A sauce or soup made from chicken, fish stock, or veal, cream, and thickened with butter and flour
- 26. A clump of clear meat and impurities from the stock formed during classification
- 29. enhances the flavor of the food or aroma of a dish
- 31. Soups Thick Soup that is a puree, a cream or veloute
- 32. The Amount of the usable product
- 33. A strong-flavored cooking liquid used to flavor sauces
- 34. French term meaning to roughly chop
- 35. garni Usually a bundle of herbs tied up together with string and is mainly used for soups
- 36. Flour and fat used together to thicken sauces
- 38. A liquid, cream or semi solid food used to prep foods
- 40. A sauce that contains chopped tomatoes, chopped onions, and peppers that is commonly served with Mexican food or chips
- 42. Bouillon A stock made from wine and vegetables