hot sauces and thickeners

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Across
  1. 4. mother sauce made from brown stock and brown roux
  2. 5. these sauces are made when water and alcohol are evaporated away
  3. 7. a form of thickening where the oil and bater are prevented from separating
  4. 8. a sauce made from a mother sauce by adding additional ingredients
  5. 10. Number of classic mother sauces
  6. 12. 1 oz of roux will thicken 1 ____ of liquid
  7. 13. to coat the back of a spoon
  8. 14. 1 part starch 2 parts cold water
  9. 15. _______ Manie means butter of the hand
Down
  1. 1. sauce made with milk thickened with a white roux
  2. 2. sauce made with a white stock thickened with a white roux
  3. 3. Mother sauce made by emulsifying clarified butter and egg yolks
  4. 6. 1 part egg yolk 3 parts heavy cream
  5. 9. to bring two temperatures to the same degree
  6. 11. Cook vegetables until tender to make this modern style sauce
  7. 16. Equal parts flour and fat by weight