Across
- 1. degree of heat
- 3. place where food is prepared
- 7. starch used for thickening
- 11. thicken by simmering
- 12. main source of flavor in stock
- 15. leaf used to flavor stocks
- 16. taste of food
- 17. thickened liquid made by simmering
- 19. cover used while cooling stock
- 21. plant starch thickener
- 24. tools used in cooking
- 30. gradually adjust temperature
- 31. primary liquid used in making stock
- 32. make liquid clear
- 33. set of cooking instructions
- 34. cooking fat used in sauces
- 36. bones used for fish stock
- 40. make free from germs
- 42. thickness of soup or sauce
- 45. dried spice used whole in stocks
- 51. utensil used to cook sauces
- 52. gentle cooking method for stocks
- 54. spoon used to serve soup
- 55. flavored liquid served with food
- 57. poultry used for chicken stock
- 60. smell of food
- 61. appearance of food
- 63. maintaining food standards
- 65. slow cooking technique for stocks
- 67. energy applied in cooking
- 69. plants used for flavoring
- 71. liquid base for soups and sauces
- 72. substance giving body to stock
- 74. herb commonly used in bouquet garni
- 75. cook bones to deepen flavor
- 77. browned bones used for dark stock
- 79. mark storage time
- 80. aromatic vegetable in mirepoix
- 81. stock made without browning bones
- 82. length required to cook stock
- 83. amount of food given
- 85. rapid bubbling cooking method
- 86. handheld kitchen tools
- 90. aromatic used in stocks and sauces
- 92. add liquid to thin stock
- 94. vessel for storing stock
- 95. ingredients added for taste
- 96. feel of food in mouth
Down
- 2. get ingredients ready
- 4. common thickening agent
- 5. impurities skimmed from stock surface
- 6. condition of being clean
- 8. keeping food for later use
- 9. extracted from bones
- 10. vegetable that adds sweetness to stock
- 13. restore stock to original strength
- 14. seasoning used carefully in stock
- 18. common vegetable in mirepoix
- 20. apply heat to food
- 22. food deterioration
- 23. fat used in roux
- 25. large container for cooking stock
- 26. recently prepared food
- 27. reduced stock with strong flavor
- 28. mixture of carrots celery and onions
- 29. measured serving size
- 35. used to cool stock quickly
- 36. preserve stock for long storage
- 37. liquid dish often based on stock
- 38. quality of being uncomplicated
- 39. cleanliness in food preparation
- 41. accepted level of quality
- 43. tool used to separate solids
- 44. process of learning skills
- 46. brief boiling used before stock making
- 47. meat commonly used for white stock
- 48. large pot for making stock
- 49. standard of food excellence
- 50. richness of flavor
- 53. mixture of fat and flour
- 55. free from contamination
- 56. identify stored stock
- 58. professional cook
- 59. substances needed for health
- 62. present food to eat
- 64. control ingredient amounts
- 66. harmony of flavors
- 68. aromatic herb used in stocks
- 70. remove solids from liquid
- 73. clear soup similar to stock
- 74. repeated performance to improve skill
- 76. freedom from danger
- 78. meat used for brown stock
- 83. remove scum from surface
- 84. store stock at cold temperature
- 87. ability gained through practice
- 88. ingredient that thickens sauces
- 89. process done before storing stock
- 91. tool used to mix sauces
- 93. list of food items