soups and sauces

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Across
  1. 2. a soup made from meat.
  2. 5. _______ spices are super flavourful even before grinding!
  3. 7. fresh or dried and super flavourful!
  4. 10. where is the most concentrated flavour in a plant?
  5. 12. spices are the ______ dried roots, bark, buds, fruits, and seeds.
  6. 14. another word for hot spices
  7. 15. a chunky, thick sauce can be described as?
  8. 16. dried herbs should be added when?
  9. 17. what ingredient needs to be reduced in order to thicken.
  10. 18. spices should not cause this feeling!
  11. 19. what a consommé soup is clarified with.
Down
  1. 1. a sauces form to heighten flavour.
  2. 3. a soup made from bone.
  3. 4. fresh herbs are mostly made up of ______.
  4. 6. this makes the plant green!
  5. 8. a technique to extract concentrated juices by cooking them in the pot.
  6. 9. a sauce developed from liquid, ______, and thickener.
  7. 11. gravies are made from the ________ of a roast.
  8. 13. your spices should be held here where it’s cool and dark.
  9. 18. a technique from blending ingredients used to thicken a soup.