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Stocks, Soups and Sauces

Name____________________________per_____

Use with Prostart Book Year 2 Pages 414-437
Across
A tomato based vegetable soup from Italy.
To make a stock or broth absolutely clear.
Roasting bones for brown stock.
A thickener made of flour, butter oil or shortening.
A cold mixture of herbs, spices, fruits and vegetables.
A cold potato and leek soup from France.
A flavorful liquid made by simmering bones.
A cold tomato-based soup made with cucumbers, onions, and peppers.
Butter flavored with lemon juice and parsley. (3 words)
A thickening agent made from ground safras leaves.
A cream soup made from pureed shellfish shells.
"Bag of herbs"
How many types of roux are there?
A kind of clear flavorful broth or stock that has been clarified.
A Creole soup from Luisiana
A mixture of egg yolks and heavy cream.
Herbs, spices and flavorings.
A sauce made from brown stock and brown roux.
Down
Bones that have been boiled and drained to remove impurities.
The five base sauces upon which most other sauces are made.
Stock made from bones that have already been used.
Using cheesecloth that is twisted to strain sauce. (two words)
A rich sauce made from butter, egg yolks, lemon and cayenne pepper.
Reduced stock that develops a jelly-like consistency.
Chopped onions, carrots and celery
Cooking bones in fat until they soften.
A Russian cold beet soup
A sauce made from veal, checken or fish stock and white roux.
A broth made from simmering meats or vegetables.
Sauces made using one of the five grand sauces as a base.
A sauce made from milk and white roux.
A mixture of cornstarch and cold liquid.
Meats served with their own juice. (two words)
A cream soup that hasn't been pureed.