Across
- 1. Slaughtered birds that have been bled and defeathered but not cut up.
- 3. Removing internal organs of poultry.
- 6. A young chicken usually 9 to 12 weeks old.
- 7. Soup that is transparent and free from thickening agents.
- 8. High-protein flour used for bread making.
- 11. A clear, clarified soup made from rich stock.
- 15. Roux cooked until brown with nutty aroma.
- 16. Duck breed originating from China.
- 19. Poultry that has been slaughtered, bled, defeathered, and eviscerated.
- 22. Adds shine and smoothness to sauces.
- 23. Ingredients added to enhance flavor.
- 25. Classic brown sauce made from brown stock and roux.
- 27. Seeds of cereal plants like rice, corn, and wheat.
- 28. A rich sauce made from egg yolks, butter, and lemon juice.
- 31. Powder made from ground grains used in cooking and baking.
- 33. Thick, creamy soups usually made from shellfish.
- 36. Large chicken suitable for roasting.
- 38. Sauce made from milk thickened with flour and enriched with butter.
- 39. Liquid cooked to evaporate water and concentrate flavor.
- 44. Must be separated to prevent lumping.
- 46. Getting rid of items no longer useful.
- 47. Thick soups made from blended vegetables or legumes.
- 48. Liquid fat used in cooking.
- 53. Starch granules absorb water and swell when heated.
- 54. Large young chicken raised for meat.
- 55. Young pigeon used as food.
- 59. Stock made from raw bones without browning them first.
- 61. A Chinese sweet soup.
- 62. Light liquid made by simmering meat or vegetables.
- 63. Soup that is thickened using cream, starch, or purée.
- 64. Large pot used for making soups and stocks.
- 66. Edible flesh of animals used as food.
- 67. Mixture of fat and flour used for thickening.
- 68. Sauce made from aged red peppers, salt, and vinegar.
- 69. Liquid foods made by boiling meat, fish, vegetables, or grains in stock or water.
- 71. Sauces made from light stock and roux.
- 72. Gel releasing liquid.
- 76. Killing animals for food production.
- 77. A mixture of chopped onions, carrots, and celery used for flavoring.
- 80. Proper keeping of food to maintain quality and safety.
- 81. Ingredients mainly used as thickening agents.
- 84. Removing bones from meat or poultry.
- 86. A surgically desexed male chicken usually under 8 months old.
- 89. Traditional soup that is broth-based, clear, or starch-thickened.
- 93. Butter substitute due to lower cost.
- 95. Cuts such as wings, breast, and legs.
- 96. A mixture of one liquid dispersed in another.
- 97. Removing excess fat from soup or sauce.
- 99. Dissolving browned bits from pan using liquid.
- 100. Adult male chicken.
- 101. A mature chicken usually more than 10 months old.
- 103. Fresh or dried leaves of plants used for seasoning food.
- 104. Container that prevents air from entering to preserve food.
- 105. Soup made mainly from vegetables.
- 106. Filipino soup cooked with coconut milk.
- 107. Poultry cleaned and prepared for cooking.
- 108. Stock made by simmering chicken bones, meat, and vegetables.
- 109. Concentrated stock cubes dissolved in water.
- 110. Adding stock or water when thick soup continues to thicken during cooking.
Down
- 2. Cream added for richness.
- 4. Oil lines caused by poor mixing.
- 5. Mixture of starch and cold water.
- 7. Thick soups usually made with seafood, milk, and vegetables.
- 9. Allowing steam or air to escape from containers.
- 10. Bundle of herbs tied together for flavoring soups and stocks.
- 12. Keeping food fresh, safe, and nutritious.
- 13. Soup served chilled instead of hot.
- 14. A white sauce made from stock thickened with roux.
- 17. Roux cooked briefly for milk-based sauces.
- 18. Edible organs such as liver, heart, and kidneys.
- 20. Poultry with fine feathers indicating the chicken is young.
- 21. Added at the end of cooking to prevent overcooking.
- 24. Vegetables like spinach, broccoli, and beans.
- 26. Edible internal organs of poultry.
- 29. Requires a little more time to cook in soups.
- 30. Thickening by evaporating liquid.
- 32. Fat commonly used in commercial cooking.
- 34. Small-diced vegetables that require 30 to 40 minutes to cook.
- 35. A liquid or semi-liquid food served to add flavor, moisture, and appearance to dishes.
- 37. Separation of fat from sauce.
- 40. Removing feathers from poultry.
- 41. Poultry meat from legs and thighs.
- 42. Soup thickened with cream or milk.
- 43. Formation of starch clumps during cooking.
- 45. Sauce cooked, cooled, and refrigerated.
- 49. Egg yolk and cream mixture for sauces.
- 50. Undesirable consistency.
- 51. Stock made by simmering fish bones and trimmings.
- 52. Soup made from fruits, usually sweet and served hot or cold.
- 56. Roux cooked slightly longer for light color.
- 57. Mature male poultry with tough meat.
- 58. Flavorful liquids made by simmering bones, meat, vegetables, and seasonings in water.
- 60. Fine white powder used as a thickening agent.
- 64. Dipping poultry in hot water to loosen feathers.
- 65. Wild birds hunted for food.
- 70. Actions taken to stop food from going bad.
- 73. Sauce prepared ahead of use.
- 74. Dried seeds, roots, bark, or fruits used to add flavor and aroma to food.
- 75. Stock made from roasted bones, giving a darker color and richer flavor.
- 78. Cold emulsion of oil and vinegar.
- 79. Domesticated birds raised for meat and eggs, such as chicken and duck.
- 82. Ingredients like vinegar or lemon that add sourness.
- 83. Thin cloth used for straining liquids.
- 85. Duck commonly available in Rizal, Philippines.
- 87. Sauce made from stock and tomato products.
- 88. Butter with milk solids removed for finer sauces.
- 90. Appliance used to keep food cold and fresh.
- 91. Sweet soups served as dessert.
- 92. A Japanese azuki bean soup.
- 94. Food preserved by keeping it at very low temperatures.
- 98. Poultry meat from breast and wings.
- 101. Removing solids from liquid.
- 102. Small bowl used for serving soup or sauce.