Foods 30

2. dill,parsley, and oregano are part of what family?
3. made from meaty bones; typically in water for 2-6 hours
8. adding solids, reducing liquids, or adding carbohydrates
9. what develops their characteristic flavours
11. in what climate are spices grown in
12. to speed up the aromatic compund, herbs can be ______ between your fingers
14. spices should stored in a ____ and dark cabinet
16. type of method that extracts flavourful juices and can be captured by cold water
18. doing this method before grinding heightens its aroma
20. thicken by blonde roux

1. usually made with meats, aromatic vegetables and herbs
4. how herbs get their colour
5. stewing fish,meat, or vegetables to make the flavour stronger
6. this method makes it easier to transport, trade and store spices
7. type of broth that takes 1 1/2 hours to simmer
10. flavouring consists of browned meat and carrots, celery, onions, tomatoes and spices
13. herbs added just before serving
15. basil, rosemary,and lavendar are part of what family?
17. reducing a flavourful beef or veal broth to 1/16th of its original volume
19. roux cooked for only less than 3 minutes