Knife Skills, Mother Sauces, and Stocks

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Across
  1. 1. You should never let your stock _______.
  2. 2. Stock must be started in _____ water
  3. 6. The mixture that is 2 parts onion, 1 part carrot, and 1 part celery
  4. 7. Knife cut that is 1/4" x 1/4" x 2-2 1/2"
  5. 8. The mother sauce made from egg yolk and butter
  6. 11. Roux is a mixture of any _____ and flour
  7. 12. The one item you should NEVER add to stock.
  8. 13. The type of stock made from roasted bones and/or vegetables and tomato product
  9. 14. Knife cut that is 3/4" x 3/4" x 3/4" is a _______ dice
Down
  1. 1. Knife that takes meat off the bone and removes silverskin
  2. 2. All-purpose knife used for most tasks
  3. 3. If you add more ingredients to a mother sauce, you have created a _____ sauce.
  4. 4. The mother sauce made from blonde roux and light stock
  5. 5. Used for small items, usually things done in the hand
  6. 9. The darker the roux, the _____ the thickening power
  7. 10. The mother sauce made from dark roux, dark stock, mirepoix, tomato product