JUNIO, Dennis Jr.

Perito

ACROSS
2. liaison, butter, heavy cream gives extra body, flavor and smoothness
to sauces
3. based on flour and milk
5. a thin mixture of flour and cold water
6. necessary for the perfect velvety texture
9. similar to cornstarch but results in a clearer sauce and is more
expensive
11. a thin mixture of cornstarch and cold water
13. based on stock with egg yolk and lemon juice
17. These are hearty soups made from fish, shellfish, and or/ vegetables.
18. salt and lemon juice stimulate the taste buds
JUNIO, Dennis Jr. Perito

19. A rich flavorful stock or broth that has been clarified.

20. based on a light broth, fish, chicken or veal

DOWN
1. to swirl a liquid in a pan to dissolve cooked food particles remaining
on the bottom
4. based on brown stock, beef, etc.
7. is a traditional sauce used on roast dinner traditionally comprising of
potatoes, meat and vegetables with optional Yorkshire puddings.
8. are liquid or semi liquid embellishment that are used to season, flavor
and enhance the food it accompanies.
10. used to concentrate basic flavors and adjust textures
12. cooked mixture of equal parts by weight of fat and flour
14. A term sometimes associated with certain thick, hearty soups, but it
is actually a general term for soup.
15. tomato, banana or other fruits and vegetables made into ketchup
16. Thickened soups made from shellfish.
JUNIO, Dennis Jr. Perito