Soups and Sauces Crossword Puzzle

QUESTIONS LIST:

• broth : common base of soups
• bouillon: french for "broth"
• collagen: source for gelatin within a soup
• consomme: made from clarified rich broth
• egg whites: used to clarify consomme
• reduce: technique to thicken sauces, done by heating intensely
• viscosity: word used to describe the thickness of a liquid
• emulsion: a sauce thickened with fat dispersed in a liquid
• curry: a common sauce type from india
• pesto: a common sauce in italy
• leaves: where the aromatic compounds of herbs are stored
• thyme: a herb commonly found in france and italy
• cilantro: a herb found commonly in india
• mint: a herb found commonly in africa and the middle east
• essential oils: evaporate when herbs are crushed or chopped
• enzymes: break down the plant cells to produce aromatic flavours in spices
• tropical: the environment in which most spices come from
• airborne: compounds must be _ to reach the sensory receptors in our nose
• toasting: done to spices to bring out their flavour
• rancid: flavour caused by oxidization of spices