Foods

5. where does the green colour of herbs come from
6. what latin word does sauce come from
9. besides water, what else do herbs contain?
12. What is a blended soup called
13. What is it called when sauces disperse fat droplets in liquid rather than using a carb to thicken
14. what herb does India, Thailand, Vietnam and Mexico prefer
16. what breaks down the plants cell structure to release aromatic oils
18. Most soups are made up of fish, poultry, meat and what else?
20. what happens to spices aromatic oils once they are ground

1. what sauces are made mostly from tomatoes
2. what is made from boiling bones
3. what form of dried herbs allows volatile aromas to easily escape into the dish
4. Clear soup
7. what can be done before grinding spices to heighten their aroma
8. what is an equal mixture of flour and melted fat
10. Spices are the aromatic dried roots, dark, buds, seed and what else of plants
11. What culture has long simmered curries
15. where are aromatic compounds located in herbs
17. what si the process called when you start by cooking vegetables in a little bit of oil
19. What form do spices always come in