Stocks and Sauces Crossword

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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