Across
- 2. – Thickening substance.
- 6. – Added to soups.
- 7. – Degree of heat.
- 11. – Cooking in bubbling liquid.
- 13. – Stock from vegetables only.
- 15. – Fat used for roux.
- 16. – Aromatic leaves for flavoring.
- 18. – Thick matchstick cut.
- 19. – Starch mixed with cold liquid.
- 24. SLURRY – Flour mixed with water.
- 25. – Stock made from fish bones.
- 27. – Tool for pureeing.
- 28. – Another term for stock.
- 30. – Cold storage.
- 33. – Soup made from blended vegetables.
- 34. – Frozen storage.
- 39. – Cutting into thin pieces.
- 41. – Surface for chopping.
- 43. – Cloth for straining.
- 48. – Gives richness to soup.
- 49. – Dried seeds or bark for flavor.
- 52. – Thickening by boiling.
- 54. BOWL – Container for soup.
- 55. – A clear refined soup.
- 59. – Main flavor enhancer.
- 61. – Dairy used in soups.
- 62. – Cutting very small.
- 64. – Liquid fat for cooking.
- 65. – Base of cream soups.
- 66. – To remove solids from liquid.
- 67. – Thickener from bones.
- 68. – Long thin pasta for soup.
- 69. – A flavored liquid made by simmering bones and vegetables.
- 70. – Main ingredient of stock.
- 71. – Cooking appliance.
- 72. – Personal cleanliness.
- 73. – Mixing tool.
- 74. – Serving size.
- 79. – Common soup herb.
- 80. – Butter substitute.
- 81. – A bundle of herbs.
- 82. -a soup made thick with starch or cream.
- 84. – Vegetable similar to onion.
- 85. – Strainer for liquid.
- 87. – Stock made from roasted bones.
- 91. – Stock from beef bones.
- 92. – Soup thickened with milk or cream.
- 95. – Stock made from unbrowned bones.
- 96. – Adds color and sweetness.
- 97. – Mixing hot and cold slowly.
Down
- 1. – Main cutting tool.
- 2. – Cooking just below boiling.
- 3. – Good food quality.
- 4. – Food becoming bad.
- 5. – Health value of food
- 8. – Used in some thick soups.
- 9. – Protection from accidents.
- 10. – Common seasoning.
- 12. – Blending ingredients.
- 14. – To make soup clear.
- 17. – Adding salt and spices.
- 20. – A thick soup with milk and seafood.
- 21. – Tool for serving soup.
- 22. – Small cube cut.
- 23. – Cutting into pieces.
- 26. – Adds aroma to stock.
- 29. – Fried bread cubes.
- 31. – Thin strip cut.
- 32. – To boil briefly.
- 35. – Flour and fat mixture for thickening.
- 36. – Decoration on soup.
- 37. – A common thickening agent.
- 38. – Proper keeping of food.
- 40. – Aromatic bulb.
- 42. – Meat scraps for stock.
- 44. – A liquid food made from stock and other ingredients.
- 45. – Cleanliness in kitchen.
- 46. SLURRY – Cornstarch and water.
- 47. – Green herb garnish.
- 50. – A large pot for stock.
- 51. – Base of red soups.
- 53. – A transparent soup.
- 55. – Tool for garnishing.
- 56. – Removing fat from stock.
- 57. – Stock from poultry bones.
- 58. – A mixture of onions, carrots, and celery.
- 60. – Cutting into cubes.
- 63. – Heat source.
- 75. – Length of cooking.
- 76. – Taking off surface fat.
- 77. – Aromatic leaf.
- 78. – Thickens soups naturally.
- 83. – Stirring utensil.
- 86. YOLK – Thickener for sauces.
- 87. – A thick shellfish soup.
- 88. – Base liquid of stock.
- 89. – A starch used for thickening.
- 90. – Herbs tied in cloth.
- 93. – Main vegetable in stock.
- 94. – Added to soup for richness.