Foods

3. a savory sauce that is made from a roux and a light stock.
4. boiling the liquid until the solid particles suspended in it concentrate and thicken the resulting sauce
7. Store spicies in a () dark cabinet
9. Whole seeds will stay aromatic for ()year
11. flour mixed with fat
12. are made mostly from meat
15. a creamy sauce of melted butter, egg yolks, and lemon juice or vinegar, served especially with fish.
16. preserves more flavor then the heat of sun-drying or oven-drying
18. fresh or dried herbs, which delays the evaporation of their aromatic compounds

1. one of the countries that produce oregano
2. another word for cilantro
5. A consommé is bouillon clarified with
6. a mixture of starch and protein.
8. Just a few spices are spicy, meaning
10. sauces disperse fat droplets and/or protein particles in liquid rather than use a carb for thickening
12. are rich, smooth soups that are pureed, strained, and then smoothed with some cream and sometimes starch
13. A method that concentrates flavorful juices and starts extracting them from the vegetables, herbs, and/or meats sweating in the pot, where they can then be captured with cold water
14. one of the countries that produced chrysanthemum greens
17. Spices, unlike herbs, are always