tle

Edit Answers
123456789101112131415161718192021222324252627282930313233343536373839404142434445464748495051525354555657585960616263646566676869707172737475767778798081828384858687888990919293949596
Across
  1. 4. – the most basic preparation found in a professional kitchen
  2. 7. – starch absorbs water
  3. 11. – mixing tool
  4. 12. – heating food again
  5. 13. – heat level in stock making
  6. 14. – gentle cooking method
  7. 15. – clarified clear soup
  8. 17. – visual appeal
  9. 19. – tool to remove solids from stock
  10. 21. – famous soup made from caramelized onions
  11. 24. – dairy fat
  12. 25. – yellow-colored spice
  13. 27. – milk-based sauce
  14. 29. – clear soup
  15. 30. – stock made from chicken bones
  16. 32. – soup served cold
  17. 35. – head covering
  18. 38. – fat separation
  19. 39. – practice to prevent contamination
  20. 45. – for béchamel
  21. 47. – aromatic tree bark spice
  22. 49. – thickener and starch
  23. 50. – face covering for hygiene
  24. 51. – used to strain stock
  25. 53. – ginataan
  26. 55. – proper storage
  27. 56. – fast cooling of stock
  28. 58. – hard-shell seafood
  29. 61. – seasonings made from leaves
  30. 64. – cooking in water or liquid
  31. 65. – makes food thick
  32. 67. – starch mixed with cold liquid
  33. 70. – seasoning added at the end of stock cooking
  34. 72. – added in last 15–20 minutes
  35. 77. – onions, carrots, celery mixture
  36. 79. – a dish made by cooking rice in plenty of water
  37. 80. – brown sauce
  38. 82. – made from beef bones
  39. 83. – thickened with roux
  40. 85. – enhances taste
  41. 87. – soup before main dish
  42. 89. – ordinarily used to simmer the nourishing element
  43. 90. – bad consistency
  44. 92. – slightly darker
  45. 93. – tracks food freshness
  46. 94. – weeping
  47. 95. – tasting tool
  48. 96. – commonly used like veal, beef, or chicken
Down
  1. 1. – bundled herbs
  2. 2. – sauce from cream
  3. 3. – butter-egg sauce
  4. 5. – thickened by pureeing
  5. 6. – heavy consistency
  6. 8. – Japanese bean soup
  7. 9. – light brown with nutty aroma
  8. 10. – sauce made from wine
  9. 16. – butter substitute
  10. 18. – swirling liquid in pan
  11. 20. – mixed liquids
  12. 22. – metal alloy
  13. 23. – cold storage
  14. 26. – main stock liquid
  15. 28. – cooked so sauce won’t taste raw
  16. 29. – foundation of soups and sauces
  17. 31. – thickening agent dissolved in water
  18. 33. – mother sauce
  19. 34. – made from fish bones
  20. 35. – adds richness
  21. 36. – kitchen clothing
  22. 37. – slow-cooked meat and vegetables
  23. 40. – main source of flavor and nutrients in stock
  24. 41. – made from beef or veal bones
  25. 42. – Chinese soup
  26. 43. – cooking oil from plants
  27. 44. – throwing away
  28. 46. – hearty milk soup
  29. 48. – removes lumps
  30. 52. – add aroma
  31. 54. – clean cooking practice
  32. 57. – concentrates flavor
  33. 59. – for brown stock
  34. 60. – principal starch used
  35. 62. – cooking process done slowly over low heat
  36. 63. – spice that adds heat
  37. 64. – used commercially
  38. 66. – formation of lumps
  39. 68. – for grilled meats
  40. 69. – white stock sauce
  41. 71. – hard part of chicken
  42. 73. – adding nutrients
  43. 74. – removes congealed fat from the surface
  44. 75. – herb
  45. 76. – milk thickened with flour
  46. 78. – soup made from legumes
  47. 81. – served hot or cold
  48. 84. – bring out flavor of food
  49. 86. – soup garnish
  50. 88. – spicy chili sauce
  51. 91. – chicken part for stock