tle

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Across
  1. 2. – heat level in stock making
  2. 5. – Japanese bean soup
  3. 8. – starch mixed with cold liquid
  4. 10. – soup served cold
  5. 13. – formation of lumps
  6. 14. – commonly used like veal, beef, or chicken
  7. 15. – light brown with nutty aroma
  8. 16. – cooking in water or liquid
  9. 17. – aromatic tree bark spice
  10. 20. – slightly darker
  11. 22. – hard part of chicken
  12. 24. – hearty milk soup
  13. 25. – made from fish bones
  14. 28. – brown sauce
  15. 29. – mother sauce
  16. 30. – used to strain stock
  17. 31. – soup made from legumes
  18. 33. – for brown stock
  19. 34. – slow-cooked meat and vegetables
  20. 36. – chicken part for stock
  21. 37. – foundation of soups and sauces
  22. 38. – made from beef or veal bones
  23. 40. – tracks food freshness
  24. 44. – add aroma
  25. 45. – adding nutrients
  26. 46. – butter-egg sauce
  27. 47. – the most basic preparation found in a professional kitchen
  28. 49. – practice to prevent contamination
  29. 50. – for béchamel
  30. 53. – removes lumps
  31. 55. – thickening agent dissolved in water
  32. 57. – bring out flavor of food
  33. 58. – principal starch used
  34. 60. – Chinese soup
  35. 62. – a dish made by cooking rice in plenty of water
  36. 64. – soup garnish
  37. 65. – face covering for hygiene
  38. 68. soup – served hot or cold
  39. 69. – ginataan
  40. 70. – seasoning added at the end of stock cooking
  41. 71. – makes food thick
  42. 75. – dairy fat
  43. 76. – sauce made from wine
  44. 78. – cooking process done slowly over low heat
  45. 82. – stock made from chicken bones
  46. 84. – soup before main dish
  47. 87. – starch absorbs water
  48. 88. – tool to remove solids from stock
  49. 89. – mixed liquids
  50. 90. – concentrates flavor
  51. 91. – throwing away
  52. 93. – heavy consistency
  53. 94. off – fat separation
  54. 95. – onions, carrots, celery mixture
  55. 96. – adds richness
Down
  1. 1. – spicy chili sauce
  2. 3. – head covering
  3. 4. – herb
  4. 6. – cold storage
  5. 7. – white stock sauce
  6. 8. – weeping
  7. 9. – yellow-colored spice
  8. 11. – swirling liquid in pan
  9. 12. – kitchen clothing
  10. 13. – ordinarily used to simmer the nourishing element
  11. 18. – used commercially
  12. 19. oil – cooking oil from plants
  13. 20. sauce – for grilled meats
  14. 21. – heating food again
  15. 23. – clear soup
  16. 26. – enhances taste
  17. 27. – main stock liquid
  18. 32. – visual appeal
  19. 35. – mixing tool
  20. 39. – proper storage
  21. 41. – milk-based sauce
  22. 42. – milk thickened with flour
  23. 43. – fast cooling of stock
  24. 48. – sauce from cream
  25. 51. – seasonings made from leaves
  26. 52. – main source of flavor and nutrients in stock
  27. 54. – thickened by pureeing
  28. 56. – thickened with roux
  29. 59. – made from beef bones
  30. 61. steel – metal alloy
  31. 63. – clarified clear soup
  32. 66. – added in last 15–20 minutes
  33. 67. – famous soup made from caramelized onions
  34. 72. – clean cooking practice
  35. 73. – gentle cooking method
  36. 74. – spice that adds heat
  37. 77. – hard-shell seafood
  38. 79. – butter substitute
  39. 80. garni – bundled herbs
  40. 81. – removes congealed fat from the surface
  41. 83. – tasting tool
  42. 85. – bad consistency
  43. 86. – thickener and starch
  44. 92. – cooked so sauce won’t taste raw