Across
- 2. Plastic container – Storage container made of plastic
- 3. Bread crumbs – Crushed or ground dried bread
- 4. Cold soup – Soup served chilled
- 6. Demi-glace – Rich brown sauce made from brown stock and espagnole
- 8. Oil – Liquid fat used in cooking
- 10. Tomatoes – Red fruits commonly used as vegetables
- 12. Starch granules – Tiny particles of starch found in plants
- 13. Thickening agent – Ingredient used to thicken soups or sauces
- 15. Roux – Cooked mixture of flour and fat
- 17. White stock – Stock made without browning bones
- 18. Meat – Edible flesh of animals used as food
- 19. Sauce consistency – Thickness or texture of a sauce
- 20. Tomato sauce – Sauce made from tomatoes
- 26. Degreasing – Removing excess fat from liquid
- 27. Cream-based sauce – Sauce made using cream as the main ingredient
- 28. Emulsion – Mixture of oil and liquid that normally don’t mix
- 29. Glutinous rice – Sticky type of rice
- 30. Starchy vegetables – Vegetables high in starch, like potatoes
- 31. Bread – Baked food made from flour
- 33. Sweet – Taste like sugar
- 36. Uraro – Arrowroot starch used in Filipino cooking
- 37. Veal bones – Bones from young cattle used for stock
- 38. Thick soup – Soup with heavy consistency
- 40. Discarding – Throwing away unwanted parts
- 42. Cornstarch – Fine starch from corn used to thicken liquids
- 43. Wine – Alcoholic drink made from fermented grapes
- 44. Manie – Mixture of flour and butter used to thicken sauces
- 46. Cream – Thick dairy product from milk
- 47. Osheriku – Japanese red bean soup
- 49. Bread flour – Flour with high protein content used for making bread
- 51. Pasta – Italian food made from dough
- 53. Asian soup – Soup originating from Asia
- 54. Mother sauces – Five basic sauces in French cooking used as a base
- 55. Hollandaise – A rich sauce made from butter, egg yolk, and lemon juice
- 56. Dense – Thick and heavy in texture
- 58. Gelatinization – Process where starch thickens when heated
- 60. Beurre – French word for butter
- 62. Vinaigrette – Dressing made from oil and vinegar
- 64. Soup garnish – Ingredients added on top of soup for flavor or design
- 67. Egg whites – Clear part of the egg
- 69. Glass – Hard transparent material
- 70. Fruits – Sweet or sour edible plant products
- 71. Acid products – Ingredients that add sourness, like vinegar or lemon
- 72. China cup – Cup made of porcelain
- 73. Veloutés – French sauce made from stock and roux
- 75. Clear soup – Soup that is transparent and not thick
- 78. Seasoning – Ingredients added to improve flavor
- 79. Grain – Small hard seed used as food
- 81. Brown roux – Cooked mixture of flour and fat until brown
- 82. Cream soup – Soup thickened with cream
- 83. Vegetables – Edible plant parts
- 84. Fruit soup – Soup made from fruits
- 86. Starches – Carbohydrates used for thickening
- 88. Sauce – Liquid or semi-liquid used to add flavor to food
- 89. Dessert soup – Sweet soup served as dessert
Down
- 1. Rice flour – Flour made from ground rice
- 2. Butter – Dairy fat made from churned cream
- 5. Chowders – Thick soups with milk or cream
- 7. Slurry – Mixture of starch and cold liquid
- 9. Flour – Powder made from ground grains
- 10. Espagnole – A classic brown sauce in French cooking
- 11. Pork – Meat from pigs
- 13. Vegetable soup – Soup made mainly from vegetables
- 14. Liquid – Substance that flows freely
- 16. Cold sauces – Sauces served cold
- 17. Bones – Hard parts of animals
- 18. Raisins – Dried grapes
- 19. Clear stock – Stock that is well-strained and free from impurities
- 20. Hot sauce – Spicy liquid condiment
- 21. Puree soup – Soup made by blending cooked ingredients until smooth
- 22. Air tight container – Container that prevents air from entering
- 23. Stock pot – Large pot used for making stock
- 24. Herbs – Fresh or dried leaves used for flavor
- 25. Cheese cloth – Thin cloth used for straining
- 30. Arrow root – Starch used as a thickening agent
- 32. Fish stock – Stock made from fish bones
- 34. Purees – Smooth mashed foods
- 35. Poultry – Meat from birds like chicken or turkey
- 37. Refrigerator – Appliance for keeping food cold
- 39. Consommé – Clear, clarified soup made from stock
- 41. Heavy cream – High-fat cream used for cooking
- 42. Liaison – Thickening mixture of egg yolk and cream
- 43. Broth – Light soup made by boiling meat or vegetables
- 44. Potatoes – Starchy root vegetables
- 45. Soups – Liquid dishes usually served hot
- 46. Mirepoix – Mixture of chopped onion, carrot, and celery used for flavor
- 48. Bisques – Creamy soups made from shellfish
- 50. Bouillon cubes – Concentrated stock cubes for flavoring
- 52. Milk – White liquid from mammals
- 53. Stocks – Flavorful liquid made from bones, meat, and vegetables
- 55. Animal fat – Fat obtained from animals
- 57. Egg – Food laid by birds, used in cooking
- 59. Blond roux – Light brown flour and fat mixture
- 60. Brown stock – Stock made from browned bones
- 61. Ginataan – Filipino dish cooked with coconut milk
- 62. Tong Sui – Chinese sweet dessert soup
- 63. Nourishing elements – Nutrients that give energy
- 65. Chicken – Poultry meat
- 66. Tabasco – Brand of hot pepper sauce
- 68. Margarine – Butter substitute made from vegetable oils
- 69. Chicken stock – Liquid made by simmering chicken bones and vegetables
- 74. Lemon juice – Sour liquid from lemons
- 75. Reduced – Cooked down to make thicker
- 76. Lumping – Formation of clumps in sauces
- 77. Beef – Meat from cattle
- 80. Stock reduction – Process of simmering stock to intensify flavor
- 82. Rice – A staple grain used as food
- 85. Spices – Dried plant parts used for flavor
- 86. Bouquet garni – Bundle of herbs used to flavor soups
- 87. Fish – Aquatic animal used as food