STOCK, SOUP AND SAUCES

1. /soups that are very filling which may contain a combination of meat, poultry and vegetables.
3. /often referred to as cream sauce because of its appearance and is made by stirring milk into a butter-flour roux, the thickness of the sauce depends on the proportion of flour and milk and butter to milk.
6. /it is made by mixing softened butter with sifted flour and by kneading the two until they are well combined.
10. /opaque soups thickened by adding a thickening agent such as roux, or by pureeing its ingredients.
11. /the flour is cooked carefully and slowly to avoid the emergence of color.
12. /Thickened by roux, they are named after its main ingredient.
14. /used to finish dishes with body and richness. The binding comes principally from the egg yolk, which thickens with heating.
15. /a French term for stock and broth.

2. /a hot emulsified sauce made of clarified butter, egg yolks, and lemon juice, usually in a double broiler to prevent overheating and is served warm.
4. /such as Italy’s minestrone is a mixture of broth and solids, the solid make the soup filling and satisfying.
5. /like cream soups but they are made from shellfish, they are reddish-colored seafood soups based on crustaceans, wine and cream.
7. /The degree of this is cooked depends upon its intended use, the type and intensity of the heat will further determine the cooking time.
8. /a clear, thin, liquid flavored by soluble substances extracted from meat, poultry, and fish, and their bones, and from vegetables and seasonings.
9. /a basic brown sauce that is one of the five mother sauces of classical cuisine.
13. /a thin paste of water and starch (flour, cornstarch or arrowroot), which is added to hot preparations (such as soups, stews and sauces) as a thickener.