TLE

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Across
  1. 4. – Creamy soup made from shellfish.
  2. 5. – Dried seeds, bark, or roots for seasoning.
  3. 7. – Green herb for flavor and garnish.
  4. 8. – Cooking in dry heat to develop flavor.
  5. 10. – Connective tissue that turns to gelatin.
  6. 11. – Adding liquid to pan to dissolve browned bits.
  7. 14. – Thick soup usually with seafood and milk.
  8. 15. – Thick, shiny coating from reduced stock.
  9. 17. – Simmering to concentrate flavor.
  10. 21. – Thick soup made from blended ingredients.
  11. 22. – Toasted bread cubes used as soup garnish.
  12. 25. – Adding salt, pepper, and spices.
  13. 26. – Gently cooking vegetables without browning.
  14. 27. Leaf – Aromatic leaf used in stocks.
  15. 29. – Liquid fat used for sautéing.
  16. 30. – Small bag of spices used in stocks.
  17. 31. – List of food served.
  18. 34. Garni – Bundle of herbs tied together.
  19. 35. Roux – Roux cooked briefly with no color change.
  20. 39. – Mixture of fat and liquid.
  21. 41. – Cooking quickly in small amount of fat.
  22. 42. – To separate liquid from solids.
  23. 44. – Protein from bones that thickens stock.
  24. 46. – Vegetable related to onion used in stocks.
  25. 47. Soup – Soup with clear, light liquid.
Down
  1. 1. – Whole pepper used for mild heat.
  2. 2. – Simple emulsion of oil and vinegar.
  3. 3. – Dairy product used to enrich soups and sauces.
  4. 6. – Pan sometimes used to brown bones.
  5. 9. – Food served before the main course.
  6. 12. White – Ingredient used to clarify consommé.
  7. 13. – Aromatic leaves used for flavor.
  8. 16. – Dairy fat used in sauces.
  9. 18. – Thick dish with chunks of meat and vegetables.
  10. 19. – Liquid from simmered meat and vegetables.
  11. 20. – A clear, refined soup made from stock.
  12. 23. Soup – Soup with heavy consistency.
  13. 24. Paste – Concentrated tomato used for color and taste.
  14. 27. – Briefly boiling food then cooling quickly.
  15. 28. – Herb commonly used in bouquet garni.
  16. 32. – Process of making stock or soup clear.
  17. 33. Roux – Roux cooked until brown for deeper flavor.
  18. 34. – Cooking liquid with large rolling bubbles.
  19. 36. – Main dish of a meal.
  20. 37. – Style or method of cooking.
  21. 38. – Small food added for decoration and flavor.
  22. 40. – Adds umami flavor to soups.
  23. 43. – Large spoon for serving soup.
  24. 44. – Bulb used to add strong flavor.
  25. 45. – Oil or butter used in cooking.