Stock, Soups & Sauces

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Across
  1. 3. a mother sauce made from brown stock and brown roux
  2. 4. stock reduced to a jelly-like consistency
  3. 8. also known as a small sauce, made by using one of the mother sauces
  4. 10. a cook who specializes in making sauces
  5. 11. rids bones of impurities that cause cloudiness in stock
  6. 13. herbs, spices, and flavorings that create a savory smell
  7. 16. liquid from simmering meats or vegetables, also known as broth
Down
  1. 1. French word for mixture of onions, carrots and celery
  2. 2. a mother sauce that is an emulsion of eggs, butter and lemon
  3. 5. a mixture of egg yolks and heavy cream, often used to finish sauces
  4. 6. process in which bones/vegetables are cooked in small amount of fat until they release moisture
  5. 7. a thickener made with equal parts cooked flour and fat
  6. 9. a mother sauce made from milk and white roux
  7. 12. a mixture of butter and various ingredients rolled into a tube, chilled and sliced
  8. 14. a mother sauce made from veal,chicken, or fish stock and a white or blond roux
  9. 15. a thickener made with cornstarch and a cold liquid