Across
- 2. is a clear soup
- 5. equal parts flour and liquid
- 6. added eggs to clarify a soup
- 7. Angelica, Chervil,Cicely, Cilantro, Dill, Fennel, Lovage, Parsley
- 11. adding this substance will thicken the sauces by absorbing the liquid
- 13. creator of a family tree of sauces
- 14. As soon as spices are ground their aromatic oils start to ____
- 17. _____spices before grinding then heightens their aroma
- 18. spices are grown in this climate
- 19. Most of the essential oils in herbs are______ and evaporate during drying and storage
- 20. A method that concentrates flavorful juices and starts extracting them from the vegetables, herbs, including meats
Down
- 1. are made directly from the drippings of a roast
- 3. Basil, Bergamot, Hyssop, Lemon Balm, Lavender, Marjoram, Mint, Oregano, Rosemary , Sage, Savory, Thyme
- 4. Are made mostly from meat
- 8. Aromatic compounds must be _____ to reach the sensory receptors in our nasal passages
- 9. boiling the liquid until the solid particles suspended in its concentrate
- 10. Ground spices should be used within 4 to 6 ____ of purchase
- 12. n easy way to heighten the aroma of a dish
- 15. Are made mostly from bone
- 16. preserves more flavor then the heat of sun-drying or oven-drying