Across
- 3. method used to heighten aroma of spices
- 4. clarified with an egg white
- 11. small dark brown elongated seeds; Warm earthy, slightly bitter
- 12. seeds used by North American cooks
- 13. create of the family tree of sauces
- 16. smells like burnt toast when ready
- 17. What is one of the four main broths?
- 18. event that diminishes flavor
- 19. broth made by stewing meat fish and veggies
- 20. sweet, spicy, warm, lightly floral spice
Down
- 1. what is one ingredient for basic soup
- 2. diced carrots, celery, onions
- 5. one of the three earliest sauces
- 6. comes from the latin word for salt
- 7. herbs that are stored airtight and room temp
- 8. provides sharp grassy aromas to beans
- 9. fragrant bark of tropical tree; sweet, woody,fruity
- 10. type of spicy spice, think pepper
- 14. one of the two main herb families
- 15. starch or flour mixed with water