Foods 30

3. The process that heightens the aroma as the heat releases their oils
5. The culture that has done the most to create a universal system of sauce making
7. Most spices are from this type of climate
11. The part of the herb that is volatile and evaporates
13. A roux that cooks for about 3 minutes until it no longer smells like uncooked flour
14. Where should spices be stored
16. The method that concentrates flavorful juices and starts extracting them from the vegetables, herbs or meats
17. Flavorful liquid made mostly from the meat
18. The technique of creating intensely flavoured sauces by reducing the amount of liquid
19. is A sauce that is almost like a stew and is served with pasta

1. Sauces that are made from the dripping of the pan after sauteing or roasting are called
2. A Bouillon clarified with egg white
4. The purpose of pureeing all of the solid ingredients in a soup is to make it
6. Widely diverse group of fiery spices
8. Spices are always
9. When Whole, uncut herbs are added
10. Family that has basil/oregano in it
12. Herb's aromatic compounds are concentrated in its
15. Dried herbs are best stored in a certain container
16. Flavorful liquid made mostly from the bone