Stocks and Sauces Crossword Puzzle

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QUESTIONS LIST: velouté : veal, chicken or fish stock, glace : stock reduction, sauce : a liquid semisolid product that is used in preparing other foods, tomato : stock and tomatoes, hollandaise : emulsion made from eggs, butter and lemon, aromatics : not added into the stock until the stock has an hour, mother sauces : the basis for most other sauces, roux : a cooked mixture of equal parts of fat and flour, bouillon : water containing herbs and spices, stock : a major flavoring ingredient, most likely water, lard : fat made from pork, mirepoix : a french word that refers to the mixture of coarsely chopped onions, carrots and celery, bechamel : made from milk and white roux, espagnole : brown stock and brown roux, saucier : a cook who specializes in making sauces, jus : unthicken juice from a roast, fumet : fish stock, broth : manufactured seasoning ingredient, remouillage : second stock, bouquet garni : "bag of herbs" bundle of fresh herbs