Across
- 1. A rich dairy product often used in cooking.
- 4. The process of concentrating a liquid by boiling.
- 6. Fat from animals, used in cooking for flavor and texture.
- 7. Organ meats or offal, often used in cooking.
- 8. A mixture used to thicken sauces or soups.
- 11. Plants used for flavoring or medicinal purposes.
- 12. Oil extracted from plants, often used in cooking.
- 16. A type of starchy root vegetable.
- 18. Food prepared and packaged for cooking.
- 19. A type of root vegetable.
- 20. Meat from poultry, often richer and darker than white meat.
- 21. A type of castrated rooster.
- 22. A type of soup made with vegetables.
- 23. A mixture of starch and liquid used as a thickening agent.
- 24. The visual presentation of food.
- 29. Fermented beverages made from grapes or other fruits.
- 30. A type of stock made from fish bones and heads.
- 32. A liquid condiment or accompaniment to food.
- 34. A substance that has been made stronger or more potent by removing excess liquid or other ingredients.
- 36. The process of heating a liquid to just below boiling point.
- 38. A type of stock made with browned bones and vegetables.
- 40. Food prepared and packaged for immediate consumption.
- 44. A type of sauce made from tomatoes.
- 47. A male chicken.
- 49. Spicy condiments or sauces.
- 53. A type of hearty soup or stew.
- 55. A mixture of browned flour and fat used as a thickening agent.
- 56. A type of cooking vessel for frying food.
- 57. A vessel made from synthetic materials, used for storing or packaging food, liquids, or other items.
- 59. The process of adding liquid to a pan to loosen browned bits.
- 60. A mixture of two liquids that don't normally mix, like oil and water.
- 65. A thick, creamy condiment made from oil, egg yolks, and vinegar or lemon juice.
- 67. A type of Italian noodle dish.
- 70. (Tagalog) Duck.
- 71. The process of passing a liquid through a sieve or cheesecloth.
- 72. Food remaining after a meal.
- 75. To restore a food to its original state, often by adding liquid.
- 79. The process of converting starches into a gel-like substance.
- 80. A type of sauce made with a white roux.
- 81. Small cubes of concentrated broth or stock.
- 82. A French sauce made with white stock and roux.
- 83. A type of fruit often used in cooking.
- 84. The feel or consistency of a food, such as smooth, crunchy, or tender.
- 87. A salad dressing made with oil and vinegar.
- 89. The process of removing feathers from a bird.
- 90. To prevent food from becoming spoiled or rotten.
- 92. A loose-woven fabric used for straining or wrapping food.
- 94. The process of removing internal organs from an animal.
- 96. An appliance for keeping food cool or frozen.
- 97. A bundle of herbs used for flavoring.
- 98. A type of starchy powder used as a thickening agent.
- 99. Allowing air to enter or escape from a container.
Down
- 1. A rich sauce made with egg yolks and butter.
- 2. Fat from animals, used in cooking.
- 3. A sour liquid made from fermented fruit or grains.
- 5. Poultry prepared for cooking or serving.
- 9. A mineral used for flavoring and preservation.
- 10. A type of smooth, blended food.
- 13. Preserved by freezing.
- 14. Ingredients like onions, garlic, and herbs used for flavor.
- 15. Leafy green vegetables like spinach or kale.
- 17. The act of keeping food or other items in a safe place.
- 25. The presence of unwanted substances or impurities that can make food or other materials unsafe or unfit for use.
- 26. A large pot for making stock or soup.
- 27. A type of hot pepper, often used to add heat and flavor to food.
- 28. A vessel made of glass, used for storing or packaging food, liquids, or other items.
- 31. A type of spicy pepper.
- 32. The process of killing animals for food.
- 33. Butter with the milk solids removed, often used in cooking.
- 35. A type of starch used as a thickening agent.
- 37. A type of clear soup or cooking liquid.
- 39. Soups with a creamy texture, often with dairy or pureed ingredients.
- 41. The process of adding flavor to food.
- 42. A complete bird, often used in cooking.
- 43. A quality of flavor or texture, often associated with fatty or luxurious ingredients.
- 45. The process of removing bones from meat or fish.
- 46. A light-colored stock made from chicken or veal bones.
- 48. Lean meat from poultry or fish, often lighter in color.
- 50. A container that seals tightly to prevent air entry.
- 51. The internal organs of a bird, often used in cooking.
- 52. A decorative ingredient added to a dish.
- 54. A type of stock made from chicken bones and vegetables.
- 58. Dried seeds, fruits, or roots used for flavoring.
- 61. A type of oven or cooking vessel for roasting food.
- 62. A type of Chinese roasted duck dish.
- 63. A type of butter substitute.
- 64. Domesticated birds raised for eggs or meat.
- 66. A mixture of sautéed vegetables, often used as a flavor base.
- 68. A type of creamy soup made from shellfish or other ingredients.
- 69. Preserved by removing moisture.
- 73. A rich, dark brown sauce made with beef or veal stock, browned bones, and vegetables, often used as a base for other sauces.
- 74. A large chicken breed for meat production.
- 76. A type of grain often used as a side dish.
- 77. To preserve the quality or freshness of food.
- 78. A pleasant or distinctive smell.
- 85. A creamy condiment made with oil, egg yolks, and vinegar.
- 86. A mixture of flour and fat used as a thickening agent.
- 88. A type of carbohydrate used as a thickening agent.
- 91. A type of clear soup made from meat or vegetable stock.
- 93. A type of powder made from grains, used in baking.
- 95. A dairy product often used in cooking.