Roll No

Edit Answers
123456789101112131415161718192021222324252627282930
Across
  1. 2. A bivalve mollusk often enjoyed raw or cooked.
  2. 4. The meaty part of poultry, often considered the leanest.
  3. 8. When a consommé is reduced by 30%, this reduction effectively increases its gelatine content and flavour. Combined with a wine such as Madeira, Port or Sherry, consommé gets converted
  4. 12. Knife A knife with a serrated edge for cutting through crusty bread.
  5. 13. The lower part of a chicken or turkey leg.
  6. 16. A flavorful cut of beef from the rib section, known for its marbling.
  7. 17. A type of shellfish with a delicate, sweet flavor.
  8. 18. Roughly cut vegetables like onions, carrots and celery in the ratio of 50:25:25 respectively.
  9. 20. A cut from the breast or lower chest, often used for slow cooking.
  10. 22. A cut from the back of the cow, offering a balance of flavor and tenderness.
  11. 23. The part of poultry including the drumette, flat, and tip.
  12. 25. Edible plant parts such as roots, stems, leaves, and flowers.
  13. 26. Jus meaning "with juice" describes the serving of meat, most often beef, with the natural juices that were produced while the meat was being cooked.
  14. 27. soup A Japanese soup made with fermented soybean paste, often containing tofu and seaweed.
  15. 30. Knife A Japanese knife with a broad blade and a sharp edge for slicing.
Down
  1. 1. onion This classic French soup is made with caramelized onions and beef broth, often topped with melted cheese.
  2. 3. A flavored liquid base made by simmering bones, meat, vegetables, and aromatics in water.
  3. 5. A lean cut of meat from the loin, known for its tenderness.
  4. 6. A cold, tomato-based vegetable soup originating from Spain.
  5. 7. A cut from the shoulder, commonly used for ground beef.
  6. 9. Yum A hot and sour Thai soup usually cooked with shrimp, mushrooms, and lemongrass.
  7. 10. A liquid or semi-liquid mixture used to enhance the flavor of food.
  8. 11. The hard white fat on the kidneys and lions of cattle and other animals used to make foods such as puddings, pastries and mince meat.
  9. 14. A conical sieve with an extremely fine mesh used to strain custards, purees, soups and sauces.
  10. 15. Manie Equal quantities of fat & flour mixed together, uncooked.
  11. 16. A second stock preparation, prepared using the same ingredients of the first stock. This results in a weak stock but is flavourful than water. It can be used to cook products which require a mild flavor.
  12. 19. The mature ovary of a flowering plant, usually containing seeds.
  13. 21. The upper part of the leg of poultry, known for its juiciness.
  14. 22. A dish of meat and vegetables cooked slowly in liquid in a closed dish or pan.
  15. 24. Fat from the abdomen of a pig that is rendered and clarified for use in cooking.
  16. 28. The entrails and internal organs of an animal used as food.
  17. 29. A liquid dish typically made by cooking meat, fish, or vegetables with various added ingredients.