Across
- 6. mixture of fat and flour
- 8. common thickening agent
- 11. aromatic herb used in stocks
- 12. cook bones to deepen flavor
- 13. meat commonly used for white stock
- 14. primary liquid used in making stock
- 15. set of cooking instructions
- 16. large container for cooking stock
- 18. substance giving body to stock
- 20. aromatic used in stocks and sauces
- 26. fat used in roux
- 27. degree of heat
- 29. cover used while cooling stock
- 31. used to cool stock quickly
- 33. thickness of soup or sauce
- 36. leaf used to flavor stocks
- 37. spoon used to serve soup
- 39. reduced stock with strong flavor
- 41. present food to eat
- 42. free from contamination
- 43. thickened liquid made by simmering
- 44. liquid dish often based on stock
- 47. taste of food
- 48. brief boiling used before stock making
- 54. impurities skimmed from stock surface
- 55. plant starch thickener
- 56. vessel for storing stock
- 57. dried spice used whole in stocks
- 59. poultry used for chicken stock
- 60. ingredient that thickens sauces
- 62. cooking fat used in sauces
- 63. list of food items
- 64. common vegetable in mirepoix
- 65. store stock at cold temperature
- 66. bones used for fish stock
- 67. rapid bubbling cooking method
- 68. add liquid to thin stock
- 69. cleanliness in food preparation
Down
- 1. standard of food excellence
- 2. tool used to mix sauces
- 3. process done before storing stock
- 4. browned bones used for dark stock
- 5. clear soup similar to stock
- 7. vegetable that adds sweetness to stock
- 9. remove solids from liquid
- 10. plants used for flavoring
- 16. herb commonly used in bouquet garni
- 17. slow cooking technique for stocks
- 19. length required to cook stock
- 21. professional cook
- 22. smell of food
- 23. keeping food for later use
- 24. flavored liquid served with food
- 25. mixture of carrots celery and onions
- 28. utensil used to cook sauces
- 30. stock made without browning bones
- 32. aromatic vegetable in mirepoix
- 34. food deterioration
- 35. energy applied in cooking
- 38. meat used for brown stock
- 40. feel of food in mouth
- 42. liquid base for soups and sauces
- 44. gentle cooking method for stocks
- 45. seasoning used carefully in stock
- 46. ingredients added for taste
- 49. substances needed for health
- 50. preserve stock for long storage
- 51. place where food is prepared
- 52. main source of flavor in stock
- 53. extracted from bones
- 58. restore stock to original strength
- 61. starch used for thickening