Across
- 7. Speciality soups that are usually made from shellfish and contain cream.
- 8. A thickened fish soup with corn and seafood.
- 9. One of the grand sauces, a white sauce made by thickening milk with a white roux.
- 13. A veggie, herb, or spice that gives food a lively flavor and fragrance.
- 15. Soup made with cream that is noticeably thick with a velvety smooth texture. (2 words)
- 16. A soup that is thickened by the starch of the main ingredient, such as potatoes.
- 17. Type of stock made from unroasted bones. The bones may be blanched before simmering. (2 words)
- 18. French term for broth.
- 19. The most commonly used thickening agent.
- 20. A process where starch granules absorb moisture when placed in a liquid.
Down
- 1. One of the grand sauces; a white sauce made by thickening a poultry, fish, or shellfish stock with a blond roux.
- 2. A sauce with onions, garlic and tomatoes.
- 3. A soup that we made in class that contains beetroot and is usually topped with sour cream.
- 4. Soup that is cold which is made of raw blended vegetables.
- 5. A soup that is not cooked. (2 words)
- 6. Cornstarch mixed with a cold liquid, which can be used instead of roux.
- 10. Type of brown sauce, made by thickening a brown veal stock with a roux.
- 11. An amber liquid produced by simmering poultry, beef, veal, or game bones, after these bones have been browned.(2 words)
- 12. Made from stock or broth. It has a very strong flavour and is clear.
- 14. A process that allows the vegetables to release moisture.
- 18. Clear, thin soup made by simmering a combination of meat, fish, poultry, or vegetables in a liquid with aromatics.
- 20. Usually includes pan drippings produced by meats as they are roasted.