Across
- 2. halfway between a stock and a glace
- 5. should be taller than it is wide
- 7. contains any herbs you like
- 9. syrupy, sticky consistency
- 10. made by cooking fish bones in a little oil until they turn opaque, then adding water, mirepoix, spices, and herbs
- 12. combinations of vegetables and herbs (and sometimes even meats) that are heated in some fat to impart deep flavors into a dish
- 15. made up of amino acids
- 16. cooking process where the heat transfers from the bottom of a pot, warmed liquid rises to the top, cooler liquid falls to the bottom of the pot
- 20. chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor
- 23. an intensely flavored amber-colored clear liquid
- 24. process used to remove food particles and bits of fat
- 25. component in most foods
Down
- 1. used with finely chopped meat and vegetables to strain a liquid (raft)
- 3. always contains parsley, thyme, and bay leaf
- 4. water at the beginning of the stock making process
- 6. desired consistency of a sauce, at which it is thick enough to coat the back of a spoon
- 8. a mixture of two liquids that would ordinarily not mix together
- 11. use this cooking method to remove impurities and to keep liquid clear
- 13. work together with emulsifiers to allow food ingredients that would not otherwise mix well keep a homogenous distribution
- 14. onions, carrots, and celery
- 17. don't add this since it will intensify during the reduction process
- 18. when vegetables, fruits, herbs, meats are broken up they release solid particles that make a liquid thick but makes it look like this
- 19. a loosely woven, gauze-like cotton fabric used in the kitchen for a variety of straining tasks
- 21. use this cooking method to intensify flavor and color and to coagulate proteins
- 22. example of an emulsion
- 26. describes the protein mesh that rises to the top of a pot of stock that is being clarified