Foods 30 - Soups and Sauces

3. Made from bone to make soup.
6. Climate that spices are grown in.
9. A mix of starch or flour with water to thicken soup.
10. Clear soup made with various ingredients and flavors, but almost always clarified.
11. Spices are used to keep predators away.
13. Smells like cucumber, but leaves can be toxic to the liver in large amounts.
15. A herb family that contains angelica, chervil, cicely, cilantro, and more.
17. aromatic dried roots, bark, buds, fruit, and seeds of plants. Always dried.
18. The temperature of the dark cabinet that spices are stored in.

1. Basically a stock soup, and doesn't need to be clarified.
2. Made directly from roast drippings.
4. A type of spice that is spicy.
5. A herb family that contains basil, bergamot, hyssop, lemon balm, and more.
7. Equal mixture of flour and melted fat. A way to thicken sauces.
8. A part of a plant. Herbs aromatic compounds are concentrated in this part.
10. The chemical that herbs get their color from in a plant.
12. Long-simmered curries are found in this culture.
13. Made from meat to make soup.
14. Considered the creators of classical sauces.
16. A classical French sauce with brown liquid, and brown roux thickener. It also has the flavor of browned meat, browned carrots, celery, onion, tomatoes, and spices.