Across
- 1. – Seeds used for food
- 3. – Throwing away unwanted parts
- 5. – Liquid from grated coconut meat
- 7. – Butter with milk solids removed
- 9. – Container that prevents air entry
- 10. – Liquids extracted from fruits
- 12. – Stock made from roasted bones
- 13. – Stock made by simmering chicken bones and meat
- 14. – Plant ingredients used for flavor and aroma
- 18. – Keep food fresh and safe
- 19. – Large pot for making stock
- 22. – Mixture of oil and water
- 24. – Small particles that swell when heated
- 25. – Foods made from milk
- 26. – Butter substitute made from oils
- 29. – Thin cloth used for straining
- 31. – Vegetables that are green in color
- 32. – Dairy fat made from milk
- 33. – Clear liquid used in cooking
- 38. – Clear, clarified soup
- 39. – Ingredients added to enhance taste
- 40. – Japanese pork soup with vegetables
- 45. – Non-porous food container material
- 47. STOCK – Stock cooled and kept cold
- 51. – Sweet soup served as dessert
- 54. – Food decay caused by bacteria
- 57. – Uncooked food
- 58. – Preserved by very low temperature
- 59. – Flour with high protein content
- 60. – Keep food for later use
- 61. – Sauce made with milk and white roux
- 62. – Fat obtained from animals
- 63. – Chopped onions, carrots, and celery used as a base
- 66. CUP – Heat-resistant cup for serving soup
- 67. – Smooth soups made from blended ingredients
- 69. – Stock made from vegetables
- 70. – Filipino dish cooked in coconut milk
- 73. – Ingredient that gives aroma
- 74. – Cooking using water or steam
- 76. – Dark sauce made from brown stock
- 81. – Classic brown sauce
- 84. – Edible grain used as food
- 85. – Roux cooked to a light golden color
- 86. – Liquid separation from a gel
- 89. – Formation of lumps in sauces
- 90. – Bundle of herbs tied together for flavoring
- 92. – Dairy liquid from animals
- 93. – Thickening by simmering and evaporation
- 94. – Japanese red bean soup
- 95. – Presence of harmful substances in food
- 96. – Carbohydrates used to thicken foods
- 97. – Sauces served cold
- 98. – Containers with lids to protect food
- 99. – Disease caused by contaminated food
- 100. – Removing solids from liquids
Down
- 1. – Thickening process when starch is heated
- 2. – Properly keeping stocks for use
- 4. – Vegetables high in starch
- 6. – Transparent soup without thickening
- 8. – Soup with a heavy consistency
- 11. – Food with moisture removed
- 15. – High-fat dairy cream
- 16. – Clear stock made without browning bones
- 17. – Unpleasant consistency of food
- 20. OFF – Separation of fat from sauce
- 21. – Concentrated stock cubes dissolved in water
- 23. – Stop food from going bad
- 27. – Allowing steam or air to escape
- 28. – Animal flesh used as food
- 30. – Soup made mainly from vegetables
- 34. – Starch from corn used as thickener
- 35. – Stocks kept for future use
- 36. – Sauces served warm
- 37. – Poultry product used in cooking
- 41. – Sauce made from stock and roux
- 42. – Soup served chilled
- 43. – Roux cooked briefly without browning
- 44. – Sauce made mainly from tomatoes
- 46. – Ingredient used to thicken sauces
- 48. – Cooking without water
- 49. – Powder made from ground grains
- 50. – Thickened by removing liquid
- 52. – Liquid dish made by cooking ingredients in stock or water
- 53. – Appliance for cold storage
- 55. – Domestic birds used as food
- 56. – Soup thickened with cream or milk
- 64. – Smooth soups thickened with roux
- 65. – Stock made from fish bones and trimmings
- 68. – Stocks made by adding water to concentrates
- 71. – Sweet soup made from fruits
- 72. – Ingredient that adds sourness, like vinegar or lemon
- 75. – Soup originating from Asian cuisine
- 76. – Stock made mainly from bones
- 77. – Mix ingredients
- 78. – Adding liquid to dissolve browned bits
- 79. – Thick, creamy shellfish soups
- 80. – Emulsified butter and egg yolk sauce
- 82. – Visible oil lines on sauces
- 83. – Lowering stock temperature safely
- 87. – Thick soups with milk and chunky ingredients
- 88. – Liquid turning into vapor
- 91. – Roux cooked until dark brown