Across
- 2. Herbs are added to add ____
- 3. ___ are made mostly from meat
- 7. To thicken a sauce, you ___ the amount of liquids
- 11. The word 'sauce' comes from the Latin word for ___
- 12. Most spices are from a ____ climate
- 13. Stocks are made mostly from ___
- 14. Soup is made from proteins, vegetables, broth, and ____
- 16. Spices are always ____
- 17. ____ sauce is made from butter, stock, wine, or juice
- 19. Aromatic compounds must be ____ to reach our nasal passages
- 20. Soups can be made thicker by ____ the solid ingredients
Down
- 1. Fresh herbs contain mostly ____
- 4. ____ for too long results in overcooked stewed flavor
- 5. When food is ____, more of the aroma is released into the air
- 6. The flavor of herbs is contained inside the ___
- 8. Most of the essential oils in herbs are ____
- 9. The roots of classic sauces in ____ date back to the 15th century
- 10. Spices should be stored in a ____, dark cabinet
- 15. The two plant families are the mint family and ___ family
- 18. This sauce is almost a kind of stew, it is served with pasta