Across
- 3. lightly cooking vegetables like onions
- 4. white sauce made with chicken
- 8. bunch of herbs
- 10. mixture of cold water and starch
- 12. First thing added to a stock
- 14. food cooked in liquid just below boiling point
- 16. mixture of two liquids that do not mix
- 18. mixture of fat and flour
- 21. strainer with holes used in cooking
- 23. creamy egg-yolk-based sauce
- 25. melted unsalted water
- 26. savory French brown sauce
- 28. bits of food stuck to the pan after use
- 29. transparent broth-based dish
Down
- 1. derivatives of five classic French mother sauces
- 2. serves as a satisfying meal
- 5. foundational French brown mother sauce
- 6. decoration on a dish
- 7. foundational sauces in French cuisine
- 9. consistency of a sauce
- 10. use of spoon to mix ingredients
- 11. gentle cooking method using a container of food
- 13. thick liquid served with food
- 15. creamy French mother sauce
- 17. liquid base for soups
- 19. light first-course soup
- 20. liquid dish
- 22. a mixture of sautéed chopped vegetables
- 24. white sauce made with milk
- 27. roasted meat stock with a starch