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Crucigrama Sopa de Letras Hoja de Trabajo
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Soups and Stocks

Horizontales
This process reduces the amount of water in the stock and concentrates the flavor.
Carrots, celery and onions.
Simple, thin soup with cooked noodles, vegetables and cooked chicken.
Prevent this by storing stocks away from raw meats and other potentially hazardous foods.
A popular appetizer or main entree that is great for soothing a cold or warming up during the colder months.
Type of soup where the ingredients of the soup are liquidized for thickness.
Flavorful liquids that form the foundation of many dishes in culinary arts.
Soup made from meat stock and onions.
Ancient Italian soup made from mirepoix, olive oil, tomatoes and pasta.
Cooling technique where you fill a sink or large container with ice and water.
Verticales
Also known as pale stock, is made by simmering bones and sometimes meat that has not been browned or roasted before cooking.
A savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time.
Cooling technique where you pour the hot stock into shallow, wide pans.
The meat or vegetables for a stock including: fresh bones, meat trimmings, or veggies. This is the most important element of stock.
Type of soup made by adding cream at the end of the soup making process.
A clarified soup made from meat stock and mirepoix.
Also known as roasted stock or fond brun, is made by roasting the bones and meat before simmering them which gives it a brown color.
A collection of aromatics that can be added to the simmering liquid or tied up in a sachet and dropped in.
Use a ladle or large spoon to gently move the stock around to promote even cooling.
A creamy, smooth heavily seasoned soup of French origin.