Across
- 2. a soup or stew of seafood usually made with milk or tomatoes, salt pork, onions, and other vegetables
- 9. the vegetables, herbs, and spices cooks use as the foundation of flavor for dishes
- 10. a mixture of flour and fat cooked together and used to thicken sauces.
- 11. a cooking method that involves briefly boiling or steaming food, then immediately cooling it in ice water
- 12. a slow-cooking process, using indirect, diffused heat to cook its ingredients
- 16. cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid.
- 18. To clear a cloudy liquid by removing the sediment
- 20. a French cooking technique that uses a mixture of diced vegetables cooked in fat to create a flavor base for soups, stews, sauces, and more
Down
- 1. a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans
- 3. the removal of fatty acids from an object
- 4. a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces.
- 5. a type of clear soup made from richly flavoured stock or broth that has been clarified
- 6. purposefully consuming certain foods with the intention of healing the body
- 7. the gentle heating of vegetables in a little oil or butter, with frequent stirring and turning to ensure that any emitted liquid will evaporate
- 8. soups that are thickened using flour, corn-starch, cream, vegetables, gelatines and other ingredients
- 13. thick, syrup-like reduction of stock which is in turn used to flavor other sauces
- 14. a soup that is made by simmering veggies, & or meat in a liquid until all the flavors are released
- 15. how thick a liquid is
- 17. little bubbles coming up, NOT boiling
- 19. Constant big bubbles coming up