Across
- 6. in order to be perceived, aromatic compounds must be ____ to reach the sensory receptors in our nasal passages
- 7. a herbs aromatic compounds are concentrated in its _______
- 10. how can sauce deliver its maximum flavours? Must be ___________
- 12. Boiling the liquid until the solid particles suspended in it concentrate and thicken resulting in the sauce
- 14. should be suspended in water or fat before its incorporated into a sauce
- 15. colors from herbs comes mainly from green _____
- 17. Rich, smooth soups that are pureed, strained then smoothed with some cream
- 19. _____ is flour mixed with fat
- 20. the term bouillon in english?
Down
- 1. where should spices be stored?
- 2. who created family tree of sauces?
- 3. one of the main herb families
- 4. spices are always ______
- 5. when food is ______, more of its aroma is released into the air
- 8. most spices come from a _______ climate
- 9. made from drippings of a roast
- 11. how does soup get its natural gelatinous flavour?
- 13. when are whole herbs added
- 16. these strongly flavoured oils frequently act as natural deterrents to
- 18. _____ is starch or flour mixed with water