Across
- 3. The process of removing impurities from a liquid to make it clear and more flavorful.
- 6. A soup that is made by simmering veggies, & or meat in a liquid until all the flavors are released.
- 7. A smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans
- 12. Adding liquid to a hot pan to dissolve food residue left on the bottom
- 15. A substance or plant emitting a pleasant and distinctive smell.
- 16. The process by which foods (usually fruits and vegetables) are briefly submerged in boiling water and then immediately cooled
- 19. Keeps food just below boiling when cooking or heating it.
- 20. Natural foods that help the body heal and recover
Down
- 1. A thick, syrup-like reduction of stock which is in turn used to flavor other sauces
- 2. A savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces.
- 4. A mixture of flour and fat cooked together and used to thicken sauces
- 5. A soup or stew of seafood (such as clams or fish) usually made with milk or tomatoes, salt pork, onions, and other vegetables (such as potatoes)
- 8. Refers to how thick a liquid is. Thinking of it in terms of milk, cream is full, while skim milk is light.
- 9. A mixture of sautéed chopped vegetables used in various sauces.
- 10. Soups that are thickened using flour, corn-starch, cream, vegetables, gelatines and other ingredients
- 11. Cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid.
- 13. A cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source.
- 14. The gentle heating of vegetables in a little oil or butter, with frequent stirring and turning to ensure that any emitted liquid will evaporate.
- 17. A type of clear soup made from richly flavoured stock or broth that has been clarified
- 18. The action of bringing a liquid to the temperature at which it bubbles and turns to vapor.