Foods Crossword!

5. the solidifying (or partially so) of a specific liquid, such as eggwhites
6. what all liquids predominantly are.
9. herbs that easily evaporate and lead to an enhanced aroma and flavour of dishes.
11. the green pigment that herbs get their colour from.
15. in order to produce aromas, chemicals need to be _____ soluble
16. blending, chopping, mashing, and straining are all ways to achieve the soft consistency
17. a specific process done to heighten the aromas of spices.
19. one of the plainest soups that is NOT clarified with egg whites

1. a protein that in spices, will continue to break down the cell structure, releasing fragrant, volatile oils.
2. a sauce that's thickened with a butter (or oil) emulsion and egg yolk
3. the family in which herbs such as oregano and rosemary sage are under.
4. strong, sharp, and often spicy.
7. the way that fragrant compounds are to reach sensory receptors in nasal passages.
8. what happens when a liquid is brought to a simmer or boil to evaporate the water.
9. a sauce usually derived from chicken or veal stock
10. usually cooked with a tomato sauce, made of diced carrots, celery, and onions.
12. a _____ herb is one that is added at the beginning of cooking a dish.
13. vegetables, herbs, and/or spices that have a pleasant smell or flavour to create a foundation for a dish.
14. a _____ herb is one that is added at the end of cooking a dish
18. a mixture of fat and flour that aid in the thickening process