Across
- 2. – Liquid dishes served hot or cold.
- 4. – Crushed dried bread.
- 6. – Seeds used as food (rice, wheat).
- 8. – Light soup made from meat or vegetables.
- 10. – Basic seasoning
- 15. – Dark stock from roasted bones.
- 16. – Sauces served cold.
- 18. – Starchy root vegetable.
- 19. – Common spice
- 20. – Thick dairy product.
- 26. – Cloth used for straining.
- 27. – Ingredients that add aroma and flavor
- 34. – Small porcelain cup.
- 36. – Classic brown sauce.
- 39. – Sugar-like taste.
- 41. – Grain used as food or soup thickener.
- 43. – Appliance for cold storage.
- 45. – Brand of hot sauce.
- 46. – Meat from cattle.
- 49. – Soup made with milk or cream.
- 50. – Ingredients used to thicken food.
- 51. – Fresh or dried leaves used for flavor.
- 54. – Used to clarify consommé.
- 57. – Thick and heavy in texture.
- 58. – Used to make stock.
- 60. – Wheat-based noodles.
- 61. – Poultry product used in cooking.
- 62. – Soup served chilled.
- 63. – Flavoring ingredient
- 65. – White liquid from animals.
- 66. – Sauce made from tomatoes.
- 67. – Throwing away unwanted parts.
- 72. – Bones used for making stock.
- 73. – Dark cooked flour and fat mixture.
- 75. – Sweet or sour edible plant products.
- 76. – Mixture of oil and liquid.
- 78. – Meat from pigs.
- 79. – Ingredients added to enhance taste.
- 81. – Soup made from fruits.
- 82. – Egg yolk and cream mixture used to thicken soups.
- 83. – Poultry meat used in dishes and stocks.
- 85. – Concentrated stock cubes.
- 86. – Removing excess fat from soup or stock.
- 90. – Clear, clarified soup.
- 94. – Fruit used in soups and sauces.
- 96. – Thickening when starch is heated in liquid.
- 97. – Smooth blended food.
- 99. – Light-colored stock.
- 100. – Baked food made from flour.
- 101. – Edible flesh of animals.
- 102. – Large pot for making stocks.
- 103. – Sweet soup served as dessert.
- 104. – Butter substitute.
- 105. – Ingredients that give sour taste (vinegar, lemon).
Down
- 1. – Soup made mainly from vegetables.
- 2. – Liquid made by simmering bones, meat, or vegetables.
- 3. – Corn-based thickener.
- 5. – Thick, creamy soup usually made from shellfish.
- 7. – French word for butter.
- 9. – Thick soups with milk or cream.
- 11. – Sweet food served after a meal.
- 12. – Sauce made of butter, egg yolk, and lemon juice.
- 13. – Soup made from clear stock without thickening.
- 14. – Filipino arrowroot starch.
- 17. – Domesticated birds used for food.
- 21. – Sauce made from stock and blond roux.
- 22. – Butter and flour mixture for thickening.
- 23. – Bundle of herbs for flavoring.
- 24. – Soup from Asian cuisine.
- 25. – Alcoholic liquid used for flavor.
- 28. – Dried plant parts used for flavor.
- 29. – Starch mixed with cold liquid for thickening.
- 30. – Edible plant parts.
- 31. – Powdered grain used in cooking.
- 32. – Cold sauce made of oil and vinegar.
- 33. – Ingredients that give nutrients.
- 35. – Vegetable used in stocks
- 37. – Substance that flows freely.
- 38. – Vegetables high in starch like potatoes.
- 40. – Chopped onion, carrot, and celery used for flavoring.
- 42. – Stock made from chicken bones.
- 44. – Sticky rice used in desserts.
- 47. – Light golden roux.
- 48. – Dairy fat used in cooking.
- 52. – Liquid or semi-liquid food added for flavor.
- 53. – Non-reactive container material.
- 55. – High-fat cream.
- 56. – Particles that thicken liquids when heated.
- 59. – Liquid fat used for cooking.
- 64. – Stock made from fish bones.
- 68. – Plant starch used for thickening.
- 69. – Container that prevents air entry.
- 70. – Light food storage container.
- 71. – Cooked flour and fat mixture.
- 74. – Dried grapes.
- 77. – Formation of lumps during thickening.
- 80. – Common vegetable base for soups
- 84. – Sour juice used for flavor.
- 87. – Cooked to make thicker and stronger flavor.
- 88. – Fat from animals.
- 89. – Flour made from ground rice.
- 91. – Spicy liquid seasoning.
- 92. – Filipino dish cooked in coconut milk.
- 93. – Aquatic animal used as food.
- 95. – Soup with heavy consistency.
- 98. – Chinese sweet dessert soup.