Across
- 2. A mixture of sautéed, chopped vegetables (usually 2 parts onion, 1 part carrot, 1 part celery) used as a flavor base.
- 3. Butterfat separated from the water and milk solids, used for high-heat cooking.
- 6. To cook vegetables in a small amount of fat over low heat to soften them without browning.
- 7. A light, foamy sauce or dessert made by whisking egg yolks and liquid (like wine) over a bain-marie.
- 9. A meat stock thickened lightly with starch, rather than a heavy roux.
- 10. A liquid food derived from simmering ingredients like meat, vegetables, or grains in water or stock.
- 11. A thick, filling soup containing significant amounts of vegetables, meat, or starches.
- 14. A thin, transparent soup, such as a broth or consommé, with no thickening agents.
- 15. An edible decoration added to a dish to improve its appearance or complement its flavor.
- 21. A rich, concentrated sauce made by reducing a mixture of equal parts Espagnole sauce and brown stock.
- 22. The forced mixture of two liquids that normally do not combine, such as oil and vinegar or butter and egg yolks.
- 24. A thickened liquid served with food to add moisture, flavor, and richness.
- 25. A flavorful liquid made by gently simmering bones, shells, or vegetables, often known as the "foundation" of cooking.
- 27. A mixture of cold liquid (water or stock) and starch (cornstarch or arrowroot) used to thicken liquids quickly.
- 29. A water bath used to cook delicate foods gently or keep sauces warm without scorching.
Down
- 1. The primary raw materials roasted or simmered to create the base flavor for brown and white stocks.
- 4. A small portion of soup served before the main course to stimulate the appetite.
- 5. A white "mother sauce" made by thickening hot milk with a white roux and seasoning with onion, clove, and nutmeg.
- 8. A bundle of herbs (traditionally thyme, parsley, and bay leaf) tied together and used to flavor stocks and soups.
- 12. A "mother sauce" also known as brown sauce, made from brown stock, brown roux, and mirepoix.
- 13. The five foundational sauces (Béchamel, Velouté, Espagnole, Hollandaise, Tomato) from which all other sauces are derived.
- 16. The consistency of a sauce that is thick enough to coat the back of a spoon.
- 17. French for "base" or "foundation," referring to the caramelized browned bits left in a pan after searing meat.
- 18. A rich, emulsified "mother sauce" made from egg yolks, clarified butter, and an acid like lemon juice or vinegar.
- 19. A savory "mother sauce" made by thickening a light-colored stock (chicken, fish, or veal) with a blond roux.
- 20. To cook food gently in liquid just below the boiling point.
- 23. Sauce: A secondary sauce created by adding ingredients to a mother sauce (e.g., Mornay from Béchamel).
- 26. A cone-shaped strainer with large holes, used for straining stocks, sauces, and soups.
- 27. The action of mixing ingredients to distribute heat and prevent sticking or burning.
- 28. A cooked mixture of equal parts fat and flour used as a thickening agent for sauces and soups.