Across
- 5. is a common problem when cooking creamsoups because the proteins in the milk or cream coagulate when overheated or when an acidic ingredient is added
- 6. also called variety meats
- 8. is a French word defined as the process of preserving and flavoring meats such as pork, beef, game, poultry,fish, and seafood by means of curing, smoking and other preservation techniques
- 11. refers to chicken and other domesticated birds like goose, duck, and turkey
- 12. meat of cattle or cows
- 13. are blends of herbs and spices used to flavor charcuterie products
- 15. is a hearty soup usually made from fish, shellfish, and vegetables
Down
- 1. are mixtures of ground meats that are stuffed in a casing usually made of animal intestines
- 2. a Filipino soup consisting of meat, fish or shrimp and a variety of vegetables, traditionally soured with tamarind
- 3. are kitchen equipment used to weigh ingredients
- 4. re seasoned mixtures of ground meats and fats that are used as stuffing or filling for sausages, pâtés, and other charcuterie products
- 7. are important ingredients when making charcuterie products because they add flavor and moisture
- 9. is usually defined as a liquid food cooked by simmering meat, fish,poultry and/or vegetables. It is typically served hot or warm
- 10. is a soup made by puréeing or crushing one or more of its ingredients
- 12. is a flavorful liquid that is cooked by simmering meat
- 14. is a Spanish soup of blended vegetables that is served cold