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Crucigrama Sopa de Letras Hoja de Trabajo
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Stocks, Soups & Sauces

Name________________________Per_______

The Culinary Professional Pg 373-411
Horizontales
What color is a bechamel sauce?
Minestrone and Vegetable soup are examples of this type _______
A liquid made by simmering bones.
The process of placing bones in cold water, boiling and discarding the water
What type of roux is cooked the longest?
A protein found in bones
An animal protein that gives good mouthfeel when dissolved
Another name for a thickened liquid
The name of the 5 French sauces (2 words)
Cooagulated clearmeat that floats on top of a consomme is called a_____
A type of sauce that originates from Mexico
What type of eggs should be used for Hollandaise to prevent salmonella.
The richest and silkiest soups, made with milk and pureed ingredients
The type of bone used in a stock.(2 words)
A sauce made from pureed fruit or vegetables
Any piece of food floating in a soup
The vegetable flavoring in stock
A cheese-cloth bag containing herbs & spices
Filling seafood soups consumed by fishermen
Boiling a sauce to evaporate some of the water
A puree thickened sauce made from a red vegetable
A thickener made of equal parts flour and fat (usually butter)
Another name for compound or small sauces
A concentrated instant powder used to make a stock-like liquid
Verticales
A sauce made from eggs yolks and warm clarified butter
Jus lie is what type of sauce?
A bundle of herbs tied to a piece of celery, leek or carrot (2 words)
The one ingredient NOT added to stock
A sauce that is thick enough to coat the back of a spoon
The vegetables, herbs and spices used to make a stock are ____ingredients.
The sensation created in your mouth by the body, texture and temperature of food.
Soups that are thin consistency and transparent
Gradually raising the temperature of egg yolk to prevent curdling
A starch used to make a slurry
A fine clear soup served in fine-dining establishments
A cold cream of potato and leek soup
A seafood based soup
White stock is usually made with _______, fish or veal bones
Veloute is a French word for _____
A sauce similar to a relish that originates from India
To make a Creme sauce add cream and a small amount of _____juice.
The name for fish stock