Across
- 2. flavorful liquid made by gently simmering bones and/or vegetables
- 4. roux and meat stock
- 5. stock and tomatoes
- 9. liquid that results from simmering meats or vegetables
- 11. herbs, spices, and flavorings that create a savory smell
- 13. cornstarch with cold liquid
- 15. thse types of sauces are the basis for all other sauces
- 18. cold mixture of fresh herbs, spices, fruits, and veggies
- 19. brown roux and brown stock
- 20. reduced stock with jelly-like consistency
- 21. cooking without color
- 22. mixture of coarsely chopped onions, carrots, and celery
Down
- 1. beurre manie is a thickener made of equal parts ___ and soft whole butter
- 2. stock should boil, only ____.
- 3. milk and white roux
- 6. thick, pureed sauce
- 7. highly flavored stock made from fish bones
- 8. rich, lightly reduced stock used as a sauce for roasted meats
- 9. removes impurities that can cause cloudiness in stock
- 10. mixture of egg yolks and heavy cream
- 12. french term for bag of herbs
- 14. weak stock made from bones used in another preparation
- 16. emulsion made from eggs, butter, and lemon
- 17. when stock is done cooking, it should be placed in an __ ___ to cool.