Across
- 5. slowly heating or cooling them
- 8. gently simmering bones and or veggies
- 10. 50% onion, 25% carrot, and 25% celery
- 11. Eggs, butter, and lemon
- 12. A type of tissue
- 14. A bechamel sauce with cheese
- 16. to remove the parts at the bottom of a pan
- 17. simmering bones, vegetables, and aromatics
- 18. softening vegetables
Down
- 1. veal, chicken, or fish stock and white roux
- 2. Milk and white roux
- 3. thickening
- 4. butter emulsified in egg yolks
- 6. brown stock with cornstarch
- 7. brown stock and brown roux
- 9. A type of spread typically associated with Indian cuisine
- 12. A strained fruit or vegetable puree
- 13. stock, butter, and a sweetener
- 15. A European sauce originating from Italy
- 18. Cornstarch with cold liquid