Across
- 6. rich, smooth soups
- 7. starch/flour mixed with water
- 8. brown roux is used for this
- 11. how can sauce deliver its maximum flavour potential
- 12. bouillon in English
- 14. you add these herbs at the beginning
- 15. where are herbs aromatic compounds concentrated
- 16. dried roots, seeds, bark, buds, and fruit
- 18. this heightens the aroma of spices
Down
- 1. what releases aromatic oils in spices
- 2. fragrant leaves of plants, stems, and flowers
- 3. diced carrots, celery, onions
- 4. you add these herbs just before serving
- 5. flour mixed with fat
- 6. white roux is used for this
- 7. how many months do dried herbs last
- 9. spices will taste rancid if this happens
- 10. this broth takes 45 minutes
- 13. spices are grown in this climate
- 17. meat and veggies collapse into one another after being cooked for hours