Seafood and Stock and Sauce

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Across
  1. 2. adding liquid to a pan to loosen and dissolve food particles that are stuck to the bottom
  2. 4. Lie sauces made from the natural juices of meat.
  3. 6. process of thickening a sauce using starch, egg yolks, fat, and even foie gras or puréed vegetables
  4. 8. Smell of fish when receiving
  5. 10. Butter raw butter mixed with herbs, nuts, zest, or veggies
  6. 11. reducing a liquid ingredient
  7. 12. what temperature should seafood be when received?
  8. 15. Manié dough with equal parts of soft butter and flour, used to thicken soups and sauces
  9. 16. Bechamel, veloute, tomato, bolognese, hollandaise
Down
  1. 1. mixing a little bit of hot sauce with eggs to raise the temperature
  2. 3. what characteristics should the eyes have when receiving fish?
  3. 5. made while simmering bones.
  4. 7. Texture of fish when receiving
  5. 9. provide flavor, texture, and color to dishes and are a healthier option
  6. 10. what type of soup has no thickening agent
  7. 13. Cornstarch and cold water
  8. 14. made with vegetable and bones