culinary vocab

2. a type of thin soup.
5. a clear soup made with concentrated stock.
6. a mixture of boiled or simmered ingredients that typically include animal bones, meats, vegetables, and possibly a small amount of salt.
8. stay just below the boiling point while being heated.
10. a mixture of fat (especially butter) and flour used in making sauces.
13. a rich soup typically containing fish, clams, or corn with potatoes and onions.
15. a thick, syrup-like reduction of stock which is in turn used to flavor other sauces
18. soups that are thickened using flour, corn-starch, cream, vegetables, gelatines and other ingredients.
19. the gentle heating of vegetables in a little oil or butter, with frequent stirring and turning

1. a mixture of sautéed chopped vegetables used in various sauces.
3. the cooking of food by immersion in water that has been heated to near its boiling point.
4. purposefully consuming certain foods with the intention of healing the body.
7. the removal of fatty acids from an object.
9. a method of cooking that uses hot, dry air to cook food in the oven, but at higher temperatures.
11. A term referring to a full and rich flavor or texture
12. herbs, spices and vegetables (and sometimes meat) that are cooked in oil as a base for the flavor of a dish.
13. To remove solids from a liquid to yield a clear liquid.
14. a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water
16. a rich, creamy soup typically made with shellfish, especially lobster.
17. a smooth, creamy substance made of liquidized or crushed fruit or vegetables.