Across
- 3. Family with herbs such as: dill, parsley, and cilantro
- 5. Where the pigment in the herbs come from
- 8. Method concentrating juices from vegetables, herbs, and meat
- 9. Family with herbs such as: Basil, lavender, and thyme
- 11. To release the aroma of an herb crush it between your _______
- 13. Made with milk and white roux
- 14. Term for a sauce made of mainly tomatoes
- 15. Roux that's cooked for 4-6 minutes
- 17. Before grinding the spice this heightens their aroma
- 18. A clear soup made by clarifying by the raft method
- 19. Along with being in a cool cabinet it should also be ____
Down
- 1. A long simmered and Indian sauce
- 2. Basically a stock not needed to be clarified
- 4. Spices are always _____
- 6. When spices are ground their aromatic oils start to do this
- 7. To reach the sensory receptors in our nasal passage aromatic compounds must be ________
- 8. Made from simmering bones
- 10. Boiling the liquid until solid particles concentrate and thicken
- 12. Flour mixed with fat
- 16. Found in India, Thailand, Vietnam, and Mexico