Across
- 1. Flavorful vegetables/herbs; Ex. Onions, carrots and celery (aka mirepoix), thyme, parsley, bay leaves, garlic and peppercorns, or lemongrass, ginger and scallions.
- 6. Hearty, thick soups made very similarly to cream soups, but they are not pureed before cream or milked is added.
- 7. This liquid for soups is made without the use of bones.
- 11. Bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf tied together.
- 12. An ingredient that is combined with water to create a “slurry” that helps thicken a sauce.
- 13. One advantage of using boxed stock as opposed to making it from scratch.
Down
- 2. Simmering for a length of time will evaporate water content and concentrate flavor.
- 3. Mixture of coarsely chopped onions, carrots, and celery that provide a flavor base for the stock. 50% onion, 25% carrots, 25% celery.
- 4. A liquid, cream, or semisolid product that is used in preparing other foods; Adds flavor, moisture, and visual appeal to a dish.
- 5. These are the 5 grand sauces and they are the basis for most other sauces.
- 8. Thickener made of equal parts cooked flour (cake, pastry, all-purpose) and a fat (butter, oil, animal fat)
- 9. Primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, or water.
- 10. A flavorful, usually clear liquid that forms the base for many soups and sauces. Made by gently simmering bones and/or vegetables.