1:00
en
CR
15
Beef Stock : Made from simmering beef bones and mirepoix
Knuckle Bone : Naturally contains high cartilage
Bisques : Similar to cream soups but are made from shellfish
Chowders : Soups that is very filling which may contain a combination of meat, poultry and vegetables
Sauces : French term for relish
Mother Sauces : Five basic sauces which are starting point in making secondary sauces or small sauces
Salata : It means salty
Body : Predominant ingredient or main part of the salad
Vegetables : Valued for their nutritional importance
Brunoise : 1/8 inch cube; very fine diced cut
Pods : Seeds are called ________
Germ : The smallest portion of the grain
Oats : Usually a breakfast food that comes in instant varieties
Couscous : Resembles fine grain
Soybeans : One of the world's most common bean crops and important because of its high protein content
Across:2. | 1/8 inch cube; very fine diced cut | 4. | Naturally contains high cartilage | 6. | The smallest portion of the grain | 7. | Predominant ingredient or main part of the salad |
| 10. | One of the world's most common bean crops and important because of its high protein content | 12. | Five basic sauces which are starting point in making secondary sauces or small sauces | 14. | Similar to cream soups but are made from shellfish |
| | Down:1. | Resembles fine grain | 3. | Valued for their nutritional importance | 5. | Soups that is very filling which may contain a combination of meat, poultry and vegetables | 8. | French term for relish |
| 9. | Seeds are called ________ | 11. | Made from simmering beef bones and mirepoix | 13. | Usually a breakfast food that comes in instant varieties | 15. | It means salty |
| |
© 2015
PuzzleFast.com, Noncommercial Use Only
Across:2. | 1/8 inch cube; very fine diced cut | 4. | Naturally contains high cartilage | 6. | The smallest portion of the grain | 7. | Predominant ingredient or main part of the salad |
| 10. | One of the world's most common bean crops and important because of its high protein content | 12. | Five basic sauces which are starting point in making secondary sauces or small sauces | 14. | Similar to cream soups but are made from shellfish |
| | Down:1. | Resembles fine grain | 3. | Valued for their nutritional importance | 5. | Soups that is very filling which may contain a combination of meat, poultry and vegetables | 8. | French term for relish |
| 9. | Seeds are called ________ | 11. | Made from simmering beef bones and mirepoix | 13. | Usually a breakfast food that comes in instant varieties | 15. | It means salty |
| |
© 2015
PuzzleFast.com, Noncommercial Use Only