Week 3, Knives, Stocks, Thickeners & Sauces

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Across
  1. 1. The number of mother sauces
  2. 2. What temperature water should stock be started with?
  3. 3. The color stock that is made when bones and vegetables are roasted and caramelized
  4. 8. The white mother sauce
  5. 10. Vegetable combination of 50% onion, 25% carrot, 25% celery
  6. 12. A thickener made with 1 part egg yolk and 3 parts heavy cream
  7. 13. The mother sauce made with milk
Down
  1. 1. Drippings in bottom of pan that are used for flavoring
  2. 2. This is the shape your non-knife hand should be in when cutting
  3. 4. Thickener made with melted butter and flour
  4. 5. When describing the thickness of a sauce, this means to coat the
  5. 6. A thickener made by combining cornstarch and cold liquid
  6. 7. _____ dice knife cut dimensions are 1/2" x 1/2" x 1/2"
  7. 9. The brown mother sauce
  8. 11. A bundle of dried herbs and spices tied in a cheesecloth
  9. 13. of a spoon