Sauces, Soup and Stocks

4. Soups that can be both clear and thick soups
6. English name for bouillon
8. is a culinary sauce made by mixing vinegar and oil and usually seasoning it with salt, herbs and spice
9. is a rich brown sauce in French cuisine used by itself
11. Are liquid, cream, or semi-solid food served on or used in preparing other foods.
14. Soup from china
15. hearty soups with chunks of the main ingredient and garnishes

1. means salted
2. generally made from crustaceans and thickened with roux
3. Fish bones or shells cooked slowly with vegetables and seasonings in water
5. Stock, Raw bones and vegetables simmered in water with seasoning
6. Cooked slightly longer to take on a little color, used in ivory colored sauces
7. is a mixture of egg yolks and heavy cream
10. Have the consistency of a thick cream and are smooth and velvety
12. A type of clear soup made from richly flavored stock or bouillon
13. A French word for mashed