Type
Crossword
Description

This crossword contains the following questions and answers:

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

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Soups and Stocks Word Search

Type
Word Search
Description

This word search contains the following answers:

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

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Chapter 17: Stocks, Soups, and Sauces Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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Stocks,Sauces,and Soups Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

What is similar to bouquet gorni but it is a bag of herbs and spices ? Sachet d'epices
A french word that refers to mixture of coarsely,chopped onions,carrots, and celery that provide a flavor base for stock. Mirepoix
a highly flavored stock made with fish bones. Fumet
A reduced stock with a jelly like consistenc; made from brown stock, chicken stock, or fish stock; referred to "glaze" Glase
This cause the bone and mirepoix to release flavor more quickly when liquid is added Sweating
Puting stocks up either its frozen or ______________ Refrigerated
The stuff at the surface of the stock; its cold and jelly formed and its kinda yellow Fat
The bones rids them of some of the impurities that can cause cloudiness in a stock Blanching
Gi ves the stock a richer flavor and deeper color Brown bones
Can you put a big pot of very hot stocks in a ice bath No
This is made from milk and white roux Bechamel
This is made from veol,chicken,or fish stock and a white or blond roux Veloute
Its made from brown stock and brown roux Espagnole Sauce
Made ferom a stock and tomatoes Tomato Sauce
An emusion made from egg,butter and lemon Hollandaise
Best for white meat (Color) Ligher Sauce
There are 3 roux a brown/dark brown roux,a white roux and a __________ Blond Roux

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Culinary Terms- 1 Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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Soups Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

One of the two main soup types stock
A soup made by first making a roux cream
The name of onions, carrots & celery that are added to stock soups mirepoix
Used to add to butter to make a roux flour
A type of cream soup chowder
A type of clear soup boullion
What thickens a stock soup grains
Used to boil to make a stock soup (food scraps and animal _______________ bones
Another name for a basic white sauce bechamel
A soup used to stimulate the appetite appetizer
What should soup be served on plate
What should you eat soup with soupspoon
A garnish for a cream soup cheese
Another name for a main dish soup entree
A type of cold soup gaspotchio
Liquid used in a cream coup milk
A good garnish for a stock soup crackers
Fat & flour create a roux

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Sauce Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

Liquid, Thickening Agent, Seasonings/Flavorings Parts of Sauce
A flavored, thickened liquid Sauce
This makes up the base of a sauce Liquid
An ingredient used in the thickening process Thickening Agent
The process in which starch granules absorb moisture and pop when added to liquid Gelatinization
One quality you should look for in a sauce thickened with a starch No Lumps
Starch + cold liquid Slurry
Equal parts fat + flour, cooked together Roux
A food that has been mashed, strained, or finely chopped into a smooth pulp Puree
The process of simmering down a stock or sauce to remove water Reduction
Leading sauces are also called Mother Sauces
An emulsified sauce of clarified butter and egg yolks Hollandaise
White stock + roux Veloute
Brown stock + roux Espagnole
Milk + roux Bechamel
Tomato juice + tomato puree Tomato
A modern sauce of cooked or pickled vegetables and/or fruit Relish
A modern sauce of chopped raw vegetable and/or fruit Salsa
Purified butterfat, water and milk solids removed Clarified Butter
Thickening agent in hollendaise Egg Yolk
Sauce made from thinned out fruit or vegetable puree Coulis
In addition to thickening, how does reduction improve a sauce Concentrates Flavor
Half espagnole sauce + half brown stock, reduced by half Demi-Glace
Gelatinization only happens when what is present Starch

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Cooking Equipment Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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Mother Sauces Word Search

Type
Word Search
Description

This word search contains the following answers:

liaison
jus lie
derivative
demi glace
curdle
coulis
beurre manie
beurre blanc sauce
whitewash
veloute
tempering
slurry
sauce
roux
nappe
emulsion
mother sauce
hollandaise
espagnole
bechamel
white sauce
stock
sachet
reduce
mouthfeel
mireproix
gelatine
fumet
elastin
deglaze
collagen
coagulate
brown sauce
broth
bouquet garni
bouillon
blanching
base

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Culinary Terms Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

Italian short grain rain, very starchy; used to make risotto. Aborio
Food items on a menu, priced and served separately. alacarte
A spice that produces a licorice like flavour. Anise
French “garlic mayonnaise” made of oil and garlic and sometimes egg. aioli
A thick, rich creamy French Soup. Contains fish or vegetables. bisque
A French pastry bread; Large, light and very rich. High in butter and egg content. Brioche
A Spanish dish consisting of raw seafood and lime juice. Usually accompanied with corn and avocado. ceviche
Italian pastries from Sicily; tube made of fried pastry dough, filled with a sweet ricotta filling. cannoli
An Italian dish consisting of thin slices of raw beef dressed with olive oil and parmesan cheese. Usually served as an appetizer. carpaccio
Salted and cured fish eggs. Can represent culinary and economic status. caviar
Prepared and cured meats. Served on a board accompanied with cheeses, purees, pickled condiments, and baguettes. Charcuterie
A French savory sauce, made of thickened cream, has a sharp tangy flavour and a rich texture. cremefraiche
Unit of measurement for temperature, 0 is the freezing point and 100 in the Boiling point. celsius
A traditional American breakfast dish, consisting of two English muffin halves, topped with Canadian bacon, a poached egg, and hollandaise sauce. eggsbenedict
A unit of measure for temperature where 32 is the freezing point and 212 is the boiling point. Fahrenheit
A middle eastern deep-fried ball, made of chickpeas, fava beans or both. falafel
French for “fat liver”. Made from the liver of duck or goose. Commonly made into parfait form. foiegras
Italian version of an omelet. Ingredients are mixed in with eggs rather than folded in. frittata
A cold spicy Spanish style vegetable soup. gazpacho
Thick, small, soft dumplings made from semolina, egg, and potato. A replacement for pasta in Italian cuisine. gnocci
A Hungarian style stew containing meat, vegetables and paprika and other spices. goulash
A mixture of chopped parsley, garlic, lemon zest and anchovy. Used as a garnish in many Milanese dishes. gremolata
A thick middle eastern sauce made from chickpeas, seasoned with garlic, lemon and olive oil. Served as a dip with pita bread. hummus
Culinary knife cut in which the food is cut into long thin strips. julienne
A Turkish skewer, made with meat, fish or vegetables. kebab
A side dish in Korean cuisine, made of salted and fermented cabbage. kimchee
An Indian dish made of meat or vegetables, braised in yogurt and spices, producing a thick sauce. korma
A young sheep, between 5 and 12 months of age. Has a lean and distinctive flavour, consisting of 5 main cuts. lamb
A cube of pork fat, used to flavour savory foods and salads. lardons
An edible seaweed, has a high salt content. Used to make laverbread. Laver
A small, flat, and fast cooking legume. Commonly used in soups and stews. lentil
Italian for barley, used to make rice-like pasta. orzo
“Italian Bacon” Italian cured meat made from the belly of a pig. pancetta
A long white root vegetable, tastes similar to a carrot and cooked in the same way. parsnip
French; a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or brandy. Pate
Italian basil sauce, originally made with pine nuts, garlic and olive oil. Served on pasta. pesto
cooked food, usually vegetables or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. puree
A semi-hard cow’s milk swiss cheese, most commonly used for melting. raclette
Italian pasta pillows filled with cheese, meat, vegetables or other fillings. ravioli
A classic northern Italy dish. Arborio rice cooked with stock until thickened. Vegetables, meat, seafood, cheese and many other ingredients are added. risotto
A French mixture of flour and fat, cooked slowly. Used to thicken sauces. roux
A spice from the flower of Crocus. Little threads used as a seasoning and add colour to food. saffron
A species of saltwater clams. Has a buttery texture, and is commonly pan seared. scallop
A bulb related to onion and garlic. Has a mild onion flavour. Also called scallions” shallot
Originated in Spain. An assortment of hors d’oeuvres or cocktail snacks tapas
Flavoured brother from meats, fish, and vegetables; the base for sauce and soups. stock
A Japanese dish of raw fish wrapped around cold rice. Can be help together by a seaweed wrapper. sushi
An Italian dessert consisting of sponge cake, soaked in espresso, and layers with sweetened mascarpone cheese. tiramisu
A bland food made from soybeans, high in protein, and common in vegetarian dishes. tofu
The edible stomach lining of beef, pork or sheep. Most common: beef tripe
An expensive fungi, famous in Italian and French cuisine, known for their flavour and aroma. truffle
Thick Japanese wheat-flour noodles. Often found in soups. udon
Also know as “Japanese green horseradish” powder. Has a pungent taste and a spicy finish. wasabi
A round bottomed pan, used in Asian cooking. wok
Made by mixing an oil with something acidic such as vinegar or lemon juice. The mixture can be seasoned with salt, herbs and/or spices. It is used most commonly as a salad dressing. Vinaigrette
Italian word meaning “soup”. zuppa
A British dessert made with wine or liqueur soaked sponge cake, layered with fruit and whipped cream. trifle
A frozen dessert made from sweetened water with flavouring. sorbet
A savory, pastry crust with filling made of eggs, milk or cream, and/or cheese, meat and vegetables. quiche
A French term for a well seasoned stew, made from meat fish or vegetables. ragout
“In the manner of the gardeners wife”. Jardiniereala
A French dish of de-boned stuffed meat, poached and served cold, coated with aspic. galantine
A spice mixture in Asian and Arabic cuisine: star anise, cloves, cinnamon, pepper, fennel seed. fivespice
A Swiss condiment of melted cheese, served in a pot over a heat source. fondue
An Italian flat oven-baked bread, topped with herbs and seasoned with olive oil. focaccia
This 3 grape Italian blend pairs well with horse tartare ripasso

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Foods Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

It's used to make Guacamole Avocado
A green variety of smooth-skinned summer squash. Zucchini
thin strips of salted and smoked meat from the sides and the back of a pig Bacon
A hot drink made from the roasted and ground bean-like seeds of a tropical shrub. Coffee
A small lump of dough that is boiled or steamed Dumpling
A food that is made from cacao beans and that is eaten as candy or used as a flavoring ingredient in other sweet foods Chocolate
A very thin flat piece of dough that is wrapped around a mixture of chopped vegetables and often meat and then usually fried Egg roll
A dish that people prepare for themselves at the table by putting small pieces of food (such as bread, meat, or fruit) in a hot liquid (such as melted and flavored cheese or melted chocolate) Fondue
the strongly flavored root of a tropical plant that is used in cooking Ginger
a thick, sweet substance made by bees Honey
a small green pepper that is very hot and is used especially in Mexican cooking Jalapeño
A small fruit that has green flesh, black seeds, and brown, hairy skin Kiwi
An ocean animal that has a long body, a hard shell, and a pair of large claws and that is caught for food Lobster
A thoroughly shaken or blended drink made of milk, a flavoring syrup, and often ice cream Milkshake
:a thin, flat, round cake that is made by cooking batter on both sides in a frying pan or on a hot surface (called a griddle) Pancake
: pasta in the shape of long, thin strings Spaghetti
: an alcoholic drink made from the juice of grapes Wine
: a slightly acidic semisolid food that is often flavored and sweetened and is made of milk that has been soured by the addition of bacteria Yogurt
: a food made from flat, usually round bread that is topped with usually tomato sauce and cheese and often with meat or vegetables Pizza
: a Japanese dish of cold cooked rice shaped in small cakes and topped or wrapped with other ingredients (such as pieces of raw fish) Sushi
: a soup made of beef or chicken broth and rice noodles Pho
a Chinese food made of dough that is filled with meat or vegetables and often served boiled in soup Wonton
: a mixture of oats and other ingredients (such as brown sugar, raisins, coconut, or nuts) that is eaten especially for breakfast or as a snack Granola
a piece of sweet fried dough that is often shaped like a ring Doughnut
: a soft, juicy red fruit that grows on a low plant with white flowers Strawberry
: a tropical plant with a thick root that can be boiled and eaten Taro
: a juicy tropical fruit that has firm yellow and red skin and a hard seed at its center Mango
a vegetable pickle seasoned with garlic, red pepper, and ginger that is the national dish of Korea Kimchi
: a Spanish and Mexican pastry resembling a doughnut or cruller and made from deep-fried unsweetened dough and sprinkled with sugar Churros
a Vietnamese snack consisting of a baguette (traditionally baked with both rice and wheat flour) filled with a variety of ingredients, typically including meat, pickled vegetables, and chili peppers. Banh mi

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