SOUP, STOCKS AND SAUCES

3. are thin and full of flavor
5. stock raw bones and vegetables simmered in water with seasonings
6. english name for bouillon
10. always begin with gold water as it brings out the maximum flavor
11. soup called potage
16. cooked only briefly used in white sauces
17. are liquid cream or semi solid food served on our used in preparing other food
18. a stock is a flavorful liquid made by gently simmering bones and or vegetables
20. soups a french word of mashed

1. is a culinary sauce made by mixing vinegar and oil and usually seasoning it with salt,herbs, and spices
2. cooked until it develops a darker color and a nutty aroma
4. Fresh mint leaves and vinegar
7. stock raw bones and vegetables simmered in water with seasonings
8. slurry cornstarch mixed with a cold liquid
9. mix of coarsely chopped vegetables that add flavor nutrients and color
12. cream soups and pure soups
13. stock bones and vegetables that have first been browned then simmered in water with seasonings
14. is a thickened sauce combination of equal pats by weight of flour and flat
15. the most craved kind of soup
19. are usually server at the start of a meal and sometimes considered as appetizer