Name: _____________________________________  

  Date: _______    Period: _______

Stocks, Sauces and Soups

1
B

L
2
M I R E P O I X
3
N E
4 5 6
L V D B S
7 8 9
I S R E F R I G E R A T E D P B
G W L O C A L
10 11
H E N O U H F G A
E A U X A A N N
12 13
R T T F U M E T G O C
S I E E L L H
14
A N H O L L A N D A I S E I

U G S S N
15
C T O M A T O S A U C E A G
E U
C
16
B R O W N B O N E S

17
S A C H E T D E P I C E S

Across 16. Gi ves the stock a richer 6. This is made from milk
2. A french word that flavor and deeper color and white roux
refers to mixture of 17. What is similar to 7. This cause the bone and
coarsely,chopped bouquet gorni but it is a bag mirepoix to release flavor
onions,carrots, and celery that of herbs and spices ? more quickly when liquid is
provide a flavor base for Down added
stock. 9. The bones rids them of
1. There are 3 roux a some of the impurities that
8. Puting stocks up either brown/dark brown roux,a
its frozen or ______________ can cause cloudiness in a
white roux and a __________ stock
10. Can you put a big pot of 3. Its made from brown
very hot stocks in a ice bath 11. The stuff at the surface
stock and brown roux of the stock; its cold and jelly
12. a highly flavored stock 4. Best for white meat formed and its kinda yellow
made with fish bones. (Color)
14. An emusion made from 13. A reduced stock with a
5. This is made from jelly like consistenc; made
egg,butter and lemon veol,chicken,or fish stock and from brown stock, chicken
15. Made ferom a stock and a white or blond roux stock, or fish stock; referred
tomatoes to "glaze"