Across
- 2. equal parts cooked butter and flour
- 4. mixture of egg yolks and heavy cream
- 8. reduced stock jelly like consistency
- 9. bag of herbs
- 12. one of the basic components of a sauce
- 13. flavorful liquid make by simmer bones and/vegetables
- 14. to cook fish or vegetables completely submerged in a flavorful liquid
- 15. high flavored stock made with fish bones
- 18. rewetting, reusing bones
- 19. vegetable broth for poaching fish or veggies
- 20. one of the three attributes to consider when making a stock
- 21. rids impurities from bones
- 22. to cook food below the boiling point, bubble just break the surface
- 23. provides flavor base for stock
- 25. bones become golden brown creates rich flavor and deep color
- 26. cook bones/mirepoix in small amount of fat low heat, release moisture
Down
- 1. amber liquid, roasted bones
- 3. one of the essential components
- 5. white stock and blond roux
- 6. a bundle of fresh herbs
- 7. can be used to strain a stock
- 10. cool from 70° to 41° in this many hours
- 11. milk and white roux
- 13. of cuts for mire poix is dependent on type of stock
- 16. cool from 135° to 70° in this many hours
- 17. herbs, spices and flavorings
- 24. also know as bouillon liquid from simmering meats or veggies