Stocks

2. a bag of spices
5. vegetables simmered in water, sometimes with the addition of wine
7. is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews.
9. a stock made by simmering bones again that have been used to make stock once already
10. a flavorful liquid that is used to poach fish, seafood, chicken, and sometimes fruit.
11. a specific type of sauce, made from meat juice that has typically been derived from a roast.
14. plain unclarified broth obtained from simmering meat and vegetables in water
15. are vegetables that deliver deep, rounded flavor and aroma when heated or crushed

1. a way of softening vegetables over moderate heat, and generally in oil or fat, until they become soft, translucent and lose volume due to the evaporation of water during cooking.
3. a rich, dark sauce made by combining half brown stock and half brown sauce
4. A flavoring made from concentrating the flavors of meat or vegetable stocks into a solid cube, granules or powder form
6. a reduced and seasoned fish, meat, or vegetable stock.
7. stock made from beef (as from beef seared to give color) or from a mixture of meats including beef.
8. a flavorful liquid made by simmering bones, vegetables, and aromatics.
12. scalding vegetables in boiling water or steam for a short time
13. a flavor base made from diced vegetables cooked-usually with butter, oil, or other fat