Stocks

3. the vegetables herbs and spices added to a stock to improve its flavor
7. highly flavored liquid made by simmering bones with vegetables
11. made from raw or slightly cooked bones and white mirepoix
12. stocklike preparations that are made with larger proportion of meat than bone and a greater variety of vegetables
13. parts of a recipe or preparation
14. Dissolving the brown bits of the of the bottom of a pan
15. consists principally of bones and and are the stocks key ingredient

1. a bundle of fresh herbs tied to a piece of celery, leek, or carrot
2. French name for fish
4. Animal protein that when dissolved in a hot liquid adds to a rich mouth feel
5. is made from roasted bones and roasted or sautéed mirepoix
6. Main ingredient on mirepoix
7. a small cheese cloth bag containing herbs and spices
8. Process of placing bones in cold water, bringing water to a boil
9. is a concentrated instant powder or paste that dissolves in hot water to make a stocklike liquid
10. A combination of vegetables