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3. sauce requiring the use of milk
4. means swollen and is the category which includes potato, and beet
8. responsible for making vegetables orange
10. was originally made with half espagnole and half brown stock
11. young potato
15. when the starch turns into sugar thanks to the sun
18. type of fruit which cannot be ripened after picking
19. which ingredient is missing for tomato sauce: onion, olive oil, mirepoix, canned tomato, s+p, and sachet

1. responsible for making veg/fruit white
2. a thickened white stock
5. an enzyme that breaks down protein making meat tender
6. gas which ripens vegetables and fruits
7. responsible for making veg/fruit blue-red
9. another terms used for fiber in vegetables
12. tend to keep the texture of veg/fruit however preservation of color varies
13. a thin bechamel derivative
14. double pods with single row of seeds
16. category which entails asparagus and celery
17. dry cooking method is used for tender and ____ cuts