Across
- 2. Liquid made from meat or stock flavorings.
- 7. Cooking without water, such as frying or roasting.
- 9. Thickened by boiling to remove excess liquid.
- 10. Adding salt, spices, or herbs to enhance flavor.
- 11. Soup commonly found in Asian cuisine using local spices and ingredients.
- 13. Soup made mainly from vegetables.
- 15. A rich sauce made of egg yolks, butter, and lemon juice.
- 16. Keeping food fresh, safe, and appealing.
- 17. Stock made by simmering chicken bones, meat, and vegetables.
- 20. Stock made from fish bones and trimmings.
- 24. Sauce served warm or hot.
- 25. food.
- 26. Sauces prepared and served cold.
- 27. The process of thickening and intensifying flavor by boiling liquid.
- 28. Thickening process where starch absorbs liquid when heated.
- 29. Thickening process where starch absorbs liquid when heated.
- 37. Transfer of harmful bacteria from one food to another.
- 40. A mixture of chopped onions,carrots, and celery used for flavoring.
- 41. Removing excess fat from soup or stock.
- 42. Used to dissolve starch to prevent lumps.
- 45. A liquid or semi-liquid added to food for flavor and moisture.
- 48. Throwing away spoiled or unsafe food.
- 50. A thick soup made with milk or cream, vegetables, and seafood or meat.
- 52. Cooking using water or steam.
- 53. Sauce made from light stock thickened with roux.
- 55. Dairy fat used for cooking and flavoring.
- 56. A bundle of herbs used to flavor stocks and soups.
- 58. Separation of liquid from thickened food.
- 59. Soup served chilled instead of hot.
- 60. Sauce served chilled or at room temperature.
- 63. Roux cooked until dark brown with a nutty flavor.
- 66. A salad dressing made from oil and vinegar.
- 67. Not heating food properly, causing foodborne illness.
- 68. A dark-colored sauce made from brown stock and roux.
- 71. Creamy soups or sauces thickened with roux and stock.
- 72. Separation of fat on the surface of a sauce or soup.
- 74. Thick, creamy soups usually made from seafood.
- 75. A mixture of starch and cold liquid used for thickening.
- 76. Undesirable consistency in food, such as being grainy or watery.
Down
- 1. Starchy foods added to soups.
- 3. Changing thickness by adding liquid or thickener.
- 4. Methods used to keep food from going bad.
- 5. Stock made by simmering beef bones and vegetables.
- 6. A clear, refined soup made from clarified stock.
- 8. Ingredient used to thicken liquids.
- 12. Smooth soups made by blending cooked ingredients.
- 14. Sauce made primarily from tomatoes and seasonings.
- 18. Domesticated birds used for food, such as chicken, duck, and turkey.
- 19. Restoring stock from cubes or powder by adding water.
- 21. Soups with a heavy, creamy texture.
- 22. Powder made from grains used for thickening and baking.
- 23. A seasoning that enhances food flavor.
- 26. A transparent soup made from clear stock without thickening.
- 30. Main ingredient used in making stocks.
- 31. the most basic preparations found in a professional kitchen
- 32. A hot sauce used for seasoning.
- 33. Food that provides nutrients to the body.
- 34. A mixture of oil and liquid blended together.
- 35. Fruit used in sauces and soups.
- 36. Fresh or dried plant leaves used for flavoring food.
- 38. Visible lines of oil floating in a sauce.
- 39. Roux cooked until light golden in color.
- 43. Sweet soup served as dessert.
- 44. Allowing steam to escape from cooked food.
- 46. Alcoholic liquid used for flavoring dishes.
- 47. A mixture of egg yolk and cream used for thickening.
- 49. A cooked mixture of fat and flour used to thicken sauces.
- 51. Stock made from raw bones without browning.
- 54. Fluid used as a cooking medium.
- 57. Ingredients like vinegar or lemon that add sourness.
- 61. Concentrated cubes used to flavor soups and stocks.
- 62. Filipino dish cooked in coconut milk.
- 64. Vegetables like spinach, beans, and broccoli.
- 65. Soup thickened with cream or milk.
- 69. based on stocks added with other ingredient
- 70. Roux cooked briefly and kept pale.
- 73. A sweet soup made from fruits, served hot or cold.