Soups and Sauces

1. /Flavoured liquid food containing soluble nutrients and flavour from meat, poultry, fish, vegetables etc.
5. /A thickened flavoured, liquid that can be added to a food or dish
10. /Complimentary additions served with soups
14. /There are three types of sauces, the white sauce, the blended sauce and the _____________
15. /Contains a mixture of all ingredients e.g meat, vegetables, rice, pasta etc.
17. /This sauce is a mixture made from cornflour, milk or water
18. / A thickened soup that contains shell food e.g shrimp, clamp, lobster, crab etc.
19. /This sauce should not leave a residue when pouring

2. /Usually sieved or liquidized and may be furthur used to thicken soups
3. /Uses less fat than the pouring sauce
4. /A chemical process in which flour used to make sauce is heated and the colour changes from white to brown
6. /A garnish served with soups
7. /In temperate countries a _________ is used exclusively for making stock
8. /Gives the soup added flavour
9. /Another name for the panada sauce
11. /In this region, soup is considered an economical one-pot meal
12. /Is the chunky soup that contains shell food and starch e.g potatoes, yam etc.
13. /Another name for clear soups, this is also the least nutritious soup
16. /_________ from eggs are used to thicken soups
18. /Liquid in which meat and vegetables are cooked and from which the nutrients are extracted by gentle simmering