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