Unit 7 Soups and Sauces

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Across
  1. 5. Divide soup into smaller portions in containers that are
  2. 7. A white sauce made from milk or cream and thickened with a roux
  3. 9. often referred to as brown sauce uses a brown stock such as beef as a base
  4. 11. flavored liquid made from simmering bone and or vegetables in water
  5. 12. Made with sautéed aromatic vegetables and a tomato product
  6. 14. 50% onion 25% carrots 25% celery
  7. 16. Thickened through pureeing the main ingredient
Down
  1. 1. have a tomato base and are thickened with purees by reduction or a roux
  2. 2. Made by whisking egg yolks with clarified butter and lemon juice over a double boiler
  3. 3. Soup can also be cooled by placing the soup container into a
  4. 4. Noodle a stock based soup
  5. 6. is made from veal chicken or fish stock and a white or blond roux
  6. 8. A thick soup with a smooth texture
  7. 10. A thick soup typically containing potatoes
  8. 13. A thick soup containing shellfish
  9. 15. equal parts fat and flour