Across
- 2. a thick, creamy soup that is typically made with shellfish, heavy cream, and white or dry sherry
- 3. connected, related, or joined together, often in a working relationship.
- 7. a thickening agent made by cooking equal parts flour and fat together until smooth and browned
- 11. a specified beginning
- 12. the process of thickening and intensifying the flavor of a liquid by simmering or boiling it until some of the water evaporates:
- 13. a liquid food that's made by cooking meat, vegetables, seafood, or legumes in a liquid like stock, water, or milk
- 14. clear, flavorful soup or broth made by clarifying a concentrated stock or broth
Down
- 1. the process of heating starch in a liquid, causing the starch granules to swell and thicken the liqui
- 3. jus, a French culinary term that refers to a sauce or gravy made from the natural juices of meat that is cooked:
- 4. a dish of meat and vegetables cooked slowly in liquid in a closed dish or pan
- 5. a flavorless, odorless, white powder that's used to thicken sauces, soups, gravies, and other liquid foods:
- 6. also known as bouillon, is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time.
- 8. a liquid or semi-liquid mixture that adds flavor, moisture, and texture to food.
- 9. savory, translucent liquid made by simmering meat, fish, or vegetables in water with herbs and spices.
- 10. a savory liquid made by simmering bones, meat, seafood, or vegetables in water or wine to create a flavorful base for many dishes