Type
Crossword
Description

brown stock that has been clarified bouillon
thickening agent in tomato-base chowder cornstarch
usually combined with beef stock in a consomme chicken
heavy broth with vegetables and pasta potage
garnish made with bread, oil and seasonings crouton
liquid food soup
cold potato soup vichyssidse
beet soup borsch
thin watery soup clear
heavy cream soup containing shellfish bisque
cold tomato soup gazpacho
French specialty soup onion
stock-base chowder manhattan
to extract fat remove
self-thickened soup puree

Soups Around The World Crossword

Type
Crossword
Description

Dairy based soup Cream
Traditionally prepared with shellfish Bisques
Originally meat juices and now are thick purees Coulis
A thick soup in which meat and vegetables are boiled with water to form a thick mush. Porridge
A cold beet soup Borscht
Fish soup from France Bouillabaisse
Chunky soup served in Ukraine area made with sauerkraut and meat Kapusniak
A Caribbean chowder made with taro leaves usually with port or crab added for flavor Callaloo
A comfort soup made with chicken, stock and egg noodles Chicken noodle
Soup from China that has beaten eggs poured into swirling boiling water or broth Egg drop
Rich broth with onions and beef topped with croutons and gruyere cheese French onion
Hungarian soup made with beef, pork, paprika, peppers, tomato, potatoes and onions Goulash
Jewish soup served on Passover with dumplings in chicken broth, and sliced carrots Matzah
An irish stew Mulligan
fermented rice Japanese soup made with tofu and seaweed Miso soup
Italian vegetable soup with noodles Minestrone
Indian soup with meat, vegetables, spices in an Indian sauce Mulligatawny
Dried Japanese noodles in a variety of broths and toppings Ramen
Thick pea soup eaten in Hollands winter and served with pork Snert
Soup served in Sweden with dried fruits for dessert Swedish fruit soup
A cold creamy potato, leek soup served with chives Vichyssoise

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

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

Soups and Sauces Crossword

Type
Crossword
Description

Carrots, onion and celery Mirepoix
Liquid from cooking meat, poultry or fish bones and a mirepoix Stock
Equal parts butter and flour Roux
Thickened by pureeing the main ingredient (ex: potatoes) Puree
Thick soup with a smooth texture Cream
Thick cream soup made from shell fish Bisque
Thick soup typically containing chunky potatoes Chowder
Example of stock based soup ChickenNoddle
One way to cool soup Icebath
What type of container do you cool soup in? Shallow
Sauce made with milk and white roux Bechamel
Sauce made with veal, chicken or fish & white roux Veloute
Sauce made with brown stock and brown roux Expagnole
Sauce made with sock and tomatoes Tomato
Sauce made with eggs, butter and lemon Hollandaise

soup's on Word Search

Type
Word Search
Description

ramen soup
okra soup
pickle soup
lentil soup
bakso soup
cabbage soup
atama soup
carrot soup
vegetable soup
tomato soup
pea soup
pozole soup
potato soup
pho soup
minestrone soup
bouillabaisse soup
bouillon soup
menudo soup
leek soup
hot and sour soup
gazpacho soup
goulash soup
gumbo soup
french onion soup
egg drop soup
noodle soup
cioppino soup
broccoli cheese soup
black bean soup
bisque soup

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

Food & Culinary Terms Wordsearch

Type
Word Search
Description

Accompaniments
Archaebacteria
Aubergine
Bacteria
Beef
Boil
Broth
Brulee
Burger
Butter
Campylobacter
Catering
Cheese
Chicken
Cod
Coulis
Croutons
Dumplings
Ecoli
Eggs
Fajita
Flambe
Fragrance
Garnish
Julienne
KFC
Mcdonalds
Napery
Noodles
Omelette
Pickles
Pizza
Roux
Salmonella
Sandwich
Spaghetti
Stew
Subway
Temperature
Turkey

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

Soups Crossword

Type
Crossword
Description

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

Sauce Crossword

Type
Crossword
Description

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