Prepare stocks for the menu items

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Across
  1. 3. Stock Made from the chicken bones
  2. 4. Product helps dissolve connective tissues, and extract flavor and body from bones
  3. 5. Most of the flavor and body of stocks are derived from the bones of beef, veal, chicken, fish and pork
  4. 6. thick liquid served with food, usually savory dishes, to add moistness and flavor.
  5. 7. Stock Made from beef or veal bones that have been browned in an oven
  6. 9. They are referred to in French as fonds den cuisine, or "the foundation of cooking
  7. 10. Is the French term for the combination of coarsely chopped onions, carrots and celery used to flavor stocks
Down
  1. 1. Stock Made from beef or veal bones
  2. 2. Stock is made from vegetablesʼ cut
  3. 6. a dish of meat and vegetables cooked slowly in liquid in a closed dish or pan.
  4. 8. a liquid dish, typically made by boiling meat, fish, or vegetables, etc., in stock or water.