Type
Crossword
Description

what is scum Coagulated protein
what kind of ingredients are cooked seperatly from broth starches
what kind of broth do you cook for 4-6 hours meat broth
what process is used for making bouillon cubes dehydration
what is it called when carbohydrates are suspended in water slurry
what country created a universal system of sauce making french
italian meat and vegetable sauce ragu
italian group of diced carrots, celery and onions soffritto
what do all liquids predominantly have water
where do herbs aromatic compounds concentrate Leaves
how long should dry herbs last with proper storage six months
what part of your body can borage be harmful to in large doses liver
what does the color in herbs come from Chlorophyll
what antioxidant compound does curry contain Carbazoles
what dried herb is often used to thicken stews like gumbo sassafras
what makes greek oregano have a sharper taste carvacrol
what ingredient is typically used to clarify a Consommé Egg White
what bitter-tasting leaves are added to curry fenugreek
what are stocks made mostly from bone
what are broths mostly made from meat

Chapter 17: Stocks, Soups, and Sauces Crossword

Type
Crossword
Description

French word that refers to the mixture of coarsely chopped onions,carrots,and celery that provides a flavor base for stock. Mirepoix
the herbs,spices,and flavorings that create a savory smell Aromatics
French for 'bag of herbs', this is a bundle of fresh herbs,such as thyme,parsley stems,and bay leaves tied together Bouquet garni
a flavorful liquid made by gently simmering bones and vegetables to extract to flavor,aroma,color,body,and nutrients of the ingredients Stock
the liquid that results from simmering meats or vegetables;also referred to as broth Bouillon
an amber liquid made by simmering poultry,beef,veal,or game bones that have been browned first Brownstock
an aromatic vegetable broth used for poaching fish and vegetables Courtbouillon
very similar to fish stock this is a highly flavored stock made with fish bones and reduce to intensify flavor Fumet
sometimes referred to as 'glaze' this is reduced stock with a jelly-like consistency,made from brown stock,chicken stock,or fish stock Glace
this is a rich, lightly reduced used as a sauce for roasted meats Jus
a weak stock made from bones that have already been used in another preparation,sometimes used to replace water as the liqiud used in stock Remouillage
stock usually made from mirepoix,leeks, and turnips;Tomatoes, garlic, and seasonings may also be added to flavor or darken the stock Vegetablestock
a clear,pale liquid made by simmering poultry, beef, or fish bones Whitestock
process in which bones are placed in the stock pot, covered with cold water, and brought to a slow boil Blanching
to roast bones in a hot oven for about an hour until they are golden brown Brown
process in which bones are vegetables are cooked in a small amount of fat over low heat until they soften Sweating
process of removing fat that has cooled and hardened from the surface of stock by lifting or scraping away the fat before reheating Fatremoval
a liquid product that is used in preparing other foods and that adds flavor, moisture, and visual appeal to another dish Sauce
a cook who specializes in making sauces Saucier
5 classical sauces that are the basis for most other sauces Mothersauces
a mother sauce made from milk and white roux Bechamel
a mother sauce made from veal, chicken, or fish stock and a white or blond roux Veloute
a mother sauce made from Brown stock and brown roux Espagnolesauce
mother sauce that is an emulsion made from eggs, butter, and lemon Hollandaise
a mother sauce made from a stock and tomatoes Tomatosauce
also known as derivative sauces, these are sauces made using one of the five mother sauces Smallsauces
A rich brown sauce that is traditionally made of combining equal parts of espagnole and veal stock Demiglace
reducing a liquid ingredient in order to concentrate its flavor within the dish while also helping with the final consistency Reduction
a thickener made of equal parts cooked flour and a fat Roux
this is cooked for a very short time and is used in sauces where little color is needed Whiteroux
this is cooked longer than on white roux,until the flour turns golden and has a nutty aroma Blondroux
this sauce is cooked until it develops a brown color, and it is used in dishes that require a dark brown color Darkbrownroux
a thickener made of equal parts of flour and soft, whole butter that is mixed together and shaped into small pea-sized balls and added to cooking sauce Beurremanie
cornstarch mixed with a cold liquid, which can be used instead of roux Slurry
a mixture of egg yolks and heavy cream, often used to finish some sauces Liaison
to bring the proper state by slowly mixing in or adding a liquid ingredient Temper
type of compound butter that is a softened butter flavored with lemon juice and chopped parsley Maitredhotelbutter
a thick pureed sauce made from vegetables or fruit Coulis
a cold mixture of fresh herbs, spices, fruits, and vegetables that can be used as a sauce for meat Salsa
a sauce made from the juices of cooked meat and brown stock Juslie
meat served with its own juices Aujus
way of straining a sauce to make sure it smooth Wringlingmethod
one of Two basic kinds of soup Clearsoup
one of Two basic kinds of soup Thicksoup
a burnt onion Oignonrule
the floating layer of egg white, meat and vegetable salad, and fats that come to the surface Raft

Soup and Sauces Crossword

Type
Crossword
Description

An emulsified sauce flavoured with wine vinegar, tarragon and chervil. Bernaise
The French name for a cream sauce. bechamel
A Spanish cold soup. gazpacho
The name given to thickeners used after the cooking period. Liaison
The colour of the roux in a Veloute Sauce. blond
A mother sauce where where the liquid is a combination of a light stock and milk. veloute
A thick Italian soup. minestrone
A cold sauce served with seafood. tartar
The name given to the five sauces from which thousands of other sauces are derived. mothersauce
A brown sauce. espagnole
A heavy cream soup often made with shellfish. bisque
A bread soup. Potage
A bulb vegetable that must be slit and cleaned properly. leek
The names given to sauces derived from the mother sauces. secondary
A dried pea or bean, a good source of protein. legume
A bunch of herbs tied together in celery stalks or cheesecloth used to flavour stews and sauces. boquetgarnie
A mother sauce that uses egg as a thickener. hollandaise
The name given to flour and cold water when used as a liaison. whitewash
Kneaded butter and flour used as a thickener. buerremaine
A clear savory essence. broth
The French name fr a sauce with a red roux often used on pasta. tomat
Uses a very thick cream sauce leavened with air. souffle
Uses a very thick white sauce as a binder, coated in crumbs and deep fried. croquette
Melted fat and flour. roux
Unthickened natural meat juices. aujas
A misture of fruit, vegetable or meat that is sieved or blended to a chick cream. puree
Proportion of fat to flour when making a roux. equally
Part of the onion family and grow like garlic in a cluster on a commom vine; mild flavoured. shallot
Less assertive flavour than a broth, gives richness to a sauce or soup. stock

Cooking Equipment Crossword

Type
Crossword
Description

HANDHELD, DRAINS FOOD STRAINER
FREESTANDING & DRAINS FOOD COLANDER
DRAINS SOLIDS FROM LIQUIDS SLOTTEDSPOON
TO SHRED,SLICE OR GRATE FOOD GRATER
TO CUT OPEN PACKAGES AND CUT HERBS KITCHENSHEARS
DEEP,HAS HANDLE AND CAN COOK A VARIETY OR FOODS SAUCE PAN
GRILLS MEAT, PANCAKES AND EGGS GRIDDLE
PEELS VARIOUS FRUITS AND VEGETABLES VEGETABLEPEELER
MULTIPURPOSE KNIFE PARINGKNIFE
TO BAKE COOKIES, CREAM PUFFS AND FREESTANDING BREADS ON COOKIE SHEET
TO BAKE MUFFINS OR CUPCAKES IN MUFFIN TIN
TO BAKE PIES IN PIE PAN
MIXES, CHOPS, GRATES, SLICES, PUREES' INGREDIENTS FOOD PROCESSOR
PAN USED TO BAKE A CHEESECAKE IN SPRINGFORM
LEVELS INGREDIENTS AFTER MEASURING LEVEL
USED TO SERVE SOUP, STEW AND BEVERAGES LADLE
HANDHELD TOOL USED TO WHIP EGG WHITES OR CREAM WHISK
USED TO TURN FOOD SUCH AS BACON TONGS
TO MASH COOKED FOODS, SUCH AS POTATOES POTATOMASHER
TO LIFT AND TURN PANCAKES, HAMBURGERS AND EGGS SPATULA
HAS A HANDLE AND POURING LIP, USED TO MEASURE LIQUIDS LIQUID MEASURING CUP
SCRAPES SIDES OF BOWL RUBBER SPATULA
PROTECTS COUNTERS FROM HOT PANS, ALSO USED TO COOL FOOD ON COOLING RACKS
DRAINS DISHES DISH DRAINER
AIDS IN POURING FOODS INTO SMALL MOUTHED CONTAINERS FUNNEL
USED TO CUT FAT IN WITH FLOUR WHEN MAKING PASTRY OR BISCUITS PASTRY BLENDER
READS THE INTERNAL TEMPERATURE OF MEAT MEAT THERMOMETER
USED TO MEASURE DRY INGREDIENTS...LIKE FLOUR OR SUGAR DRY MEASURING CUPS
POUND MEAT AND MAKE MORE TENDER MALLET
TO OPEN CANS CAN OPENER
USES ELECTRICITY TO MIX AND BEAT INGREDIENTS ELECTRIC MIXER
TO ROAST MEATS IN OVEN ROASTING RACK
USED TO CUT PIZZA AS WELL AS OTHER FOODS PIZZACUTTER
A 9 x 13 PAN USED TO BAKE CAKES, ROASTS AND CASSEROLES OBLONG
FOR LONG , SLOW COOKING OF STEW, SOUPS AND MEATS DUTCH OVEN
PAN USED TO BAKE BREAD, POUND CAKE, AND MEAT LOAF IN LOAF
USED TO SEPARATE PARTICLES TO MAKE LIGHT AND FLUFFY SIFTER
USED TO MIX FOOD IN, VARIOUS SIZES MIXING BOWLS

Culinary Terms- 1 Crossword

Type
Crossword
Description

cooked so as to be still firm when bitten al dente
an appetizer typically consisting of olives, anchovies, cheeses, and meats anti pasto
cook food by dry heat without direct exposure to a flame, typically in an oven or on a hot surface bake
pour juices or melted fat over meat during cooking in order to keep it moist baste
foods that have been formed into long narrow shapes, appearing stick-like and somewhat similar to a baton batonette
a semiliquid mixture of flour, egg, and milk or water used in cooking, especially for making cakes or for coating food before frying batter
To smoothen a mixture by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer beat
To thicken a sauce or hot liquid by stirring in ingredients such as eggs, flour, butter, or cream bind
Twice-cooked biscotti
smooth, creamy, highly seasoned soup of French origin bisque
used in the preparation of fish and other foods and cooked in a very hot cast-iron skillet blackened
To cook in a liquid that has reached its highest possible temperature of 212°F boil
Any broth made by cooking meat, poultry, fish, or vegetables in water bouillion
is a combination-cooking method that uses both moist and dry heats braise
a kind of food made of flour or meal that has been mixed with milk or water, made into a dough or batter, with or without yeast or other leavening agent, and baked bread
To cover with sauce mask
To chop, grind, or cut into small pieces mince
A mixture made up of diced vegetables mirepox
To heat with sugar and spices to make a hot drink mull
A French term describing the coating of a prepared dish with sauce napper
A knife cut with two angled sides oblique cut
Scarps from a remaining meal ort
Fry in a pan with a small amount of oil pan fry
a sandwich made with Italian bread, usually toasted panini
Trim something by cutting away the outer edges pare
Scoop fruit of vegetables in ball shape parisienne scoop
A smooth creamy substance made of liquidized or crushed fruits or vegetables puree
a mixture of fat and flour used in making sauces roux
General purpose knife for slicing, dicing, and mincing santoku knife
Fried quickly in a little amount of hot fat saute
A straight sided pan sautoir pan
Milk at the point before boiling scald
Cooking at a high temperature until caramelized crust forms sear
Teeth on the blades so it won't squish the ripe fruits serrated knife
When you put hot food under ice water to stop cooking process shocking
Remove the top fat layer from liquids skim
A thickening mixture that is made up of equal parts flour and water slurry
When the food is vacuum packed, emerged in water bath and cooked at a constant temperature sous vide
The combination of solid food ingredients that have been cooked in liquid soup in restaurant gravy stew
A strained liquid that results from simmering meat and is used for soups or sauces stock
A gentle heating of vegetables in little oil or butter sweat
A ring shaped pasta tortellini
A seven sided football like shapes tourne cut
This small knife, similar to a paring knife, has a curved blade to make cutting the curved surfaces of tournéed vegetables easier tourne knife
to make fast with skewers, thread, or the like, as the wings or legs of a fowl in preparation for cooking trussing
To beat food with a whisk or mixer to incorporate air and produce volume whip

foods Crossword

Type
Crossword
Description

stocks are mostly made of bone
broths are mostly made of meat
the basic assemblage of protien, straches, and broth neatly packed in a bowl soups
consomme is clarified with eggwhites
the term "bouillon" means what in english broth
the 4 main ingredients to soup is protien. straches, veggies and ... broth
the 4 mian ingredients to broth are veggies, fish, poulitry and .... meat
the word "sauce" comes from the latin word salt
adding a cooked veggie or fruit increases the sauces ... nutrition
italian pan sauces can only be made in conjunction with.. meat
the dripping "juices" of a roast make... gravies
there are 3 types of this (white, blonde, and brown) roux
this addes colour and flavor to any dish herbs
herbs get there green colour from the ... chloraphyll
spices are always... dried
soups can be thickened by "...." all ingridents of the soup pureeing
starch or flour mixed with water make slurry
how long does it take for fish broth to be fully flavored 45mins
how long does it take for vegetable broth to get fully flavored 1hour
bouillon cubes are made by "...." broth deydrayting

Herbs and Spices Word Search

Type
Word Search
Description

Angelica
Basil
Berbere
Cardamon
Cayenne
Cilantro
Dill
Epazote
Fenugreek
Ginger
Horseradish
Jasmine
Juniper Berry
Kaffir Lime
Lavender
Marjoram
Nutmeg
Oregano
Paprikaa
Parsley
Rosemary
Saffron
Sassafras
Star anise
Tarragon
Thyme
Watercress

Soups and Stocks Word Search

Type
Word Search
Description

Escoffier
blanc
sauce
beurre manie
arrowroot
opacity
reduction
liaison
tempering
garnish
puree
broth
veloute
consomme
soup
caramel sauce
sabayon
coulis
fruit salsa
condiments
beurre blanc
compound butter
slurry
roux

Recipe Terms & Definitions Crossword

Type
Crossword
Description

to cut into long, thin strips. Julienne
to cook with dry heat, usually in an oven bake
to heat a liquid until bubble rise constantly to the surface boil
to cook by direct heat, as in a broiler broil
to cook in hot fat such as grease fry
to heat a solid food, such as butter, until it becomes a liquid melt
to cook meat or poultry in the oven by dry heat roast
to cook in a small amount of fat saute
to cook in liquid that is just below the boiling point simmer
to cook over boiling water steam
to cut into small pieces chop
to break food into small pieces by rubbing it against a grater grate
to cut into very small pieces mince
to remove a thin layer of skin or peeling from fruits and vegetables pare
to mix ingredients with an over-and-over motion beat
to mix two or more ingredients together blend
to blend ingredients until soft and smooth, such as butter with sugar cream
to combine shortening and dry ingredients with a pastry blender or two knives cut in
to press and fold dough with the hands until it is smooth knead
to combine two or more ingredients by beating or stirring mix
to put dry ingredients through a sifter to break up particles and mix thoroughly sift
to mix ingredients lightly toss
to beat rapidly until the mixture is fluffy whip
to place a coating over a food, such as bread crumbs bread
to refrigerate a food until it is completely cold chill
to lower the temperature of a food, usually to room temperature cool
to rub a surface with fat, such as shortening, oil, or butter grease
to soak food in a sauce before cooking to make it more tender or more flavorful marinate
to bring a health unit, such as an oven, to a certain temperature before using it preheat
to add salt, pepper, herbs, and other seasonings to a food season

stocks soups and sauces Crossword

Type
Crossword
Description

What is a warm emulsion sauce hollandaise sauce
what is a cold emulsion sauce mayonnaise
what is it called to remove fat of the top of stock skim
what stock cooks for 20 minutes fish stock
what is a derivative for bechamel sauce mornay sauce
what is a derivative for mayonnaise aioli
what is the name of a clear soup consomme
what is it called when you reduce stock to 10% glaze
what is the cooking time for beef stock 8 hours
what is the cooking time for chicken stock 2 hours
what do you use to thicken a soup arrowroot
what is a roux equal amounts of butter and flour
what is the main quality point of a stock clear
what is the name of bundle of herbs added for flavor bouquet garni
what must you not do when cooking stock boil
what can stock be used for soup
how can you cool stock down quickly ice bath
what is the name of a seafood soup chowder
what is the main ingredient for veloute stock
what is the main ingredient for bechamel milk
what is the french term for cooking juices jus
what can you use to clarify a stock raft
what is a natural thickening ingredient potato
what temperature is simmering 90 degrees

Cooking Terms Crossword Puzzle

Type
Crossword
Description

The items you mix together to make a recipe. ingredients
The place you go to buy groceries. supermarket
To cook food from the top using high heat. broil
The sticks used to thread cubes of food when making kabobs. skewers
The room in your house where you prepare food. kitchen
The utensil used for flipping pancakes is called a pancake _______. turner
The directions you follow to cook something. recipe
To cover with an ingredient. coat
To remove excess liquid from an ingredient drain
One favorite way to eat this meat is as a chop. pork
_______ and water should be used to wash your hands in the kitchen. soap
To soak meat or a vegetable in a liquid before cooking. marinate
This cooking utensil is great for frying eggs sunny side up. skillet
What you use when you want to bake bread or a cake. oven
To lightly brush or spoon on a liquid coating to food during cooking. baste
To cook at a low temperature so a mixture barely bubbles. simmer
Use a meat _______ to tell if pork is properly cooked. thermometer
To fry in a small amount of fat. saute
To mix ingredients using a spoon. stir