Across
- 1. angelica,chervil,dill
- 3. classic chinese sauces are made by cooking liquids developed through
- 5. basil,bergamot,oregano
- 6. doing this to spices before grinding heightens the aroma
- 8. color in herbs comes from this
- 11. thyme,rosemary and sage are commonly used here
- 12. made directly from the drippings of a roast
- 15. essential oils in herbs (blank) during storage
- 16. dried herbs last (blank) months in a cool dark place
- 17. this sauce disperses fat droplets in liquid rather than carbohydrates
- 19. all liquids are predominantly
Down
- 1. widely uses in india,thailand
- 2. pan sauces are made by (blank) the pan drippings with wine
- 4. almost a stew and usually served with pasta
- 7. usually starchy,diminish the flavor
- 9. this technique is done by boiling the liquid until the sauce thickens
- 10. heightens the aroma of a dish
- 13. aromatic dried roots,bark and buds
- 14. comes from the latin word for salt
- 18. fragment of herbs are contained here