Stock, Soups, Sauces

1. Thickened fish soup
3. To remove particles that float to the top of soup
5. Cooking vegetables in fat over low heat to release moisture
6. Also known as a cream sauce or white sauce, made with dairy product and roux
7. Five basic sauces (2 words)
8. Creamy, thick, shellfish soup
10. Made by simmer a tomato product with flavorings (2 words)
11. Combination of fresh herbs in a bundle often made out of cheese cloth (2 words)
13. provide the flavor base for stock can be; fresh bones, meat trimmings, vegetables (2 words)
17. Melt butter and remove water and milk solids (2 words)
21. 1/2 espagnole 1/2 reduced brown stock (hyphenated)
23. Liquids for stock
24. Food processed into a smooth pulp often used to thicken soups
25. Concentrated stock

2. Made from emulsified egg yolk, clarified butter, seasoning, and lemon juice (2 words)
4. Pureed fruit sauce
8. Powder stock
9. made from thicken brown stock also contains some type of tomato product
12. Clear rich soup
14. Stock evaporation process
15. Sauce ingredient added for body (2 words)
16. "Blond Sauce" made by combining light colored stock and light roux
18. Cooked fat and flour mixture
19. Impurities that rise to the top of the broth
20. 1 part carrots, 1 part celery, 2 parts onion
22. thickening agent that is similar to cornstarch but more expensive. Often used with frozen foods because the sauce won't break down
23. Flavored thickened liquids