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Crucigrama Sopa de Letras Hoja de Trabajo
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Sauces and Soups

Horizontales
Plain unclarified broth obtained from simmering meat and vegetables in water.
Is a tomato sauce usually made with tomatoes, garlic, herbs, and onion.
A soup that contains a variety of ingredients that may include potatoes, vegetables, milk, cream, meats, and herbs.
Smooth creamy French style of soup, always made to be creamy by adding cream early in the process and reducing it.
Made by thickening mile with a white roux.
A bundle of fresh herbs and or spices tied together and placed in a pot to enhance the flavor of item cooking.
A long thin, solid, cylindrical pasta.
An emulsified sauce of egg yolks and clarified butter.
A glossy, translucent coating applied to the outer surface of a dish by dipping, dripping or using a brush.
Equal parts by weight of fat and flour cooked together used to thicken liquids.
Sauce made from the thickened and seasoned juices of cooked meat.
Made from thicken brown stock.
Verticales
Soup or broth that has been clarified creating a crystal clear liquid.
Finely cut vegetables or in fruit in sour, sweet-sour, or spicy sauce.
Sautéed mixture of diced vegetables and herbs used as a basis for soups, stews and sauces.
The pasta should not be hard, but have a tiny amount of resistance when you bite into it.
A process of thickening and intensifying the flavor of a liquid mixture.
To add liquid and stir until the drippings are dissolved.
Leading sauces with other ingredients and flavors added to it.
Made by simmering meat in water, often with vegetables and herbs.
Edible items added to food dishes that provide added flavor and appealing appearances for the item being served.
Made by thickening a light colored stock with a light colored roux.
A spicy sauce of chopped tomatoes, onions, and peppers.