Soups, Stocks and Sauces

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Across
  1. 3. A mixture of onions, carrots, and celery used as a flavor base.
  2. 4. A clear soup made by simmering meat, bones, and vegetables.
  3. 5. A term for thickened cooking liquid, often used for mashed potatoes and roasts.
  4. 7. A sauce made primarily from tomatoes, often used in Italian cuisine.
  5. 8. A white sauce made from milk, butter, and flour.
  6. 10. A thick soup that contains potatoes, seafood, or corn.
  7. 12. A rich, dark sauce made from brown stock and thickened with a roux.
  8. 13. A liquid made by simmering bones, vegetables, and aromatics in water.
  9. 14. A stock made by cooking fish bones with wine and aromatics.
Down
  1. 1. A sauce made by emulsifying egg yolks and butter with lemon juice.
  2. 2. A reduction of brown stock used in French cuisine.
  3. 3. A basic sauce that serves as a foundation for many other sauces.
  4. 4. A thick soup that is usually made with shellfish and cream.
  5. 6. A stock made without meat, using only vegetables and aromatics.
  6. 9. Used to strain liquids.
  7. 11. A mixture of equal parts fat and flour used as a thickening agent.