Soup5 and Sauce5

1. most common used thickener
5. is made with beef, veal or poultry meat and bones
8. is made whtit meat or beef, veal bones, chicken carcasses or aromatic vegetables
9. read with care when doing stock,soups and sauces
10. a liquid dish made of meat, fish or vegetables
12. a mixture of fat espically butter
13. thickening agent usaully used in europe
14. a flavoring base with diced vegetables or occasionally pork fat
15. a flavoured liquid preparation it forms the base of many dishes
17. a term in that includes everything from the classic sauces of french cuisine and more
18. a rich creamy soup typacilly made with shellfish espically lobster

2. broths, concomes, essences, and chilled jellied soups
3. the two most popular stocks
4. purpose of thickening agents
6. when a sauce is prepared incorrectly can turn into a
7. when you thicken a sauce enough to cling to food
11. is required throughout cooking stock
15. served at or near the beginning of a meal
16. soup potages lies, flavoured versions of be chamel and veloute but prepared thinner
19. a backbone of western cuisine