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Crucigrama Sopa de Letras Hoja de Trabajo
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Salads, Stocks, and Soups

Horizontales
A fish stock with lemon juice or other acids are added to the water; stronger flavor than fish stock
A salad dressing that has a ratio of three parts oil to one part vinegar
A stock that is purchased in a powdered or concentrated form
To remove particles as they float to the top of a liquid
Feature
To burn with too intense of a heat
A cabbage with curly green or multicolored leaves
Specialty soup that is usually made from shellfish and contains cream
Keep
Provides flavor, nutrients, and color to stocks; composed of fresh bones, meat trimmings, fish trimmings, or vegetable trimmings
A velvety-smooth thick soup. It is made with cooked vegetables that are sometimes pureed
A stock made from chicken, beef, veal, or fish bones simmered with vegetables
A mix of coarsely chopped vegetables that is used in a stock to add flavor, nutrients, and color
A stock that is made from either beef, veal, chicken, or game. It gets its color from roasting the ingredients without water, in a hot oven
A mixture of one or several ingredients with a dressing
A specialty soup that may be cooked or uncooked and then chilled
Cooking vegetables in fat over low heat in a process that allows them to release moisture
A concentrated, clear soup made from a rich broth
A stock that is made by slowly cooking the bones of lean fish or shellfish
Verticales
Detailed
Shows
A stock made from vegetables, herbs, spices, and water
A liquid made from simmered meat and vegetables
A soup that highlights a specific region, or reflects, or shows, the use of special ingredients or techniques
Understated; delicate
A specialty soup made from fish, seafood, or vegetables
A floating mass that forms from the mixture of meat and eggs in a soup or consommé
Made from clear stock or broth
Addition
A cabbage-like plant with a slightly bitter, red leaf
A cold version of potato-leek soup
The process of evaporating part of a stock’s water through simmering or boiling
A sauce that is added to salads to give them flavor and to help hold the ingredients together
Small pieces of bread that have been grilled, toasted, or fried and sometimes seasoned, used as a garnish for salads.
Dark green, leafy vegetable that is full of calcium and adds color and flavor to salads
The liquid that forms the foundation of sauces and soups