LV1. Chapter 17 Stocks, Soups, and Sauces

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Across
  1. 2. The liquid that results from simmering meats or vegetables.
  2. 3. a liquid or semi-liquid product that is used in preparing other foods.
  3. 5. sauce made from milk and white roux
  4. 6. cornstarch mixed with cold liquid, a thickener
  5. 10. The herbs, spices and flavorings that create a savory smell.
  6. 12. a cook who specializes in making sauces.
  7. 13. sauce made from brown stock or roux
  8. 14. Process of rid bones of impurities that can cause cloudiness in a stock
Down
  1. 1. sauce made from veal,chicken or fish stock and a white or blond roux
  2. 2. French for "bag of herbs," this is a bundle of fresh herbs tied together.
  3. 4. The process of removing fat that has cooled and hardened from the surface of the stock.
  4. 7. a thickener made of equal parts cooled flour and fat.
  5. 8. a Flavorful liquid made by gently simmering bones and/or vegetables to extract flavor, aroma, color, body, and nutrients of the ingredients
  6. 9. French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for the stock.
  7. 11. Process of cooking the bones/vegetables in a small amount of fat over low heat until they soften and release moisture.