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Across
  1. 5. – A rich brown sauce made by reducing Espagnole and stock.
  2. 7. – A liquid dish that can be clear or thick.
  3. 10. – A hearty soup often made with milk or cream.
  4. 11. – A thick soup made by blending vegetables or legumes.
  5. 13. – A sauce made from butter, egg yolks, and lemon juice.
  6. 14. – A mother sauce made from tomatoes.
  7. 15. – The flavorful liquid base made by simmering bones and vegetables.
  8. 16. – A white sauce made from milk and roux.
  9. 19. Garni – A bundle of herbs used to flavor stocks and soups.
  10. 20. – A mixture of onions, carrots, and celery used to flavor stocks.
Down
  1. 1. – A thick, creamy soup made from shellfish.
  2. 2. – A liquid or semi-solid served with food to enhance flavor.
  3. 3. – The process of simmering to concentrate flavors.
  4. 4. – A sauce made from light stock and roux.
  5. 6. – A sauce made from meat juices and thickened with flour.
  6. 8. – A clear liquid made by simmering meat and vegetables.
  7. 9. – Describes the smooth texture of well-prepared sauces.
  8. 12. – A brown sauce made with brown stock and roux.
  9. 17. – A clear soup made by clarifying stock.
  10. 18. – A mixture of fat and flour used to thicken sauces.