foods

1. Soups are almost always start by cooking flavorful ingredients
3. certain type of soups that fall under the category of ‘purees.
4. fresh herbs contain 80%-90% of.
9. almost kind of a stew, typically served with pasta.
11. is made mostly from meat
14. One of the Plainest soup
15. Color in herbs comes in mainly from green ___
17. The compounds in culinary herbs not only smell good but contain many polyphenolics
18. before grinding toasted spices their aromas are __.
20. Soup naturally gets it gelatinous texture through __, along with bones

2. What do spices aromatic oils start to do when ground.
5. Dried herbs are best stored in ___ container.
6. a mixture of flour and fat and slurry is a starch mixed with water that both aid in thickening a soup.
7. A cinnamon-like flavor.
8. must be clear
10. are made mostly from bones.
12. herbs diminish their flavor and starts producing ___ flavors.
13. Classic Chinese sauces are assembled from cooking through ___.
16. Floral
19. strongly flavored oils frequently act as natural deterrents.