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L-1 Chapter 6

Across
_____ is the process used to quickly cook bones for stock.
This rich, lightly reduced stock is used as a glaze for roasted meats and is called ______.
_____ is another name for broth
_____ is the process used to remove fat from cooler stock.
_____ is a glaze made from reduced stock and has a jelly-like consistency.
An aromatic vegetable broth is known as _____ _____.
A French term for a "bag of herbs" that include thyme, parsley stems, and bay leaf tied together is called a _____ _____.
A weak stock made from reused bones is called _____.
_____ comes from a French word that refers to a mixture of coarsely chopped onions, carrots, and celery.
Down
_____ is considered one of the chef's building blocks.
Herbs, spices, and flavorings used to create a savory smell in stocks are known as _____.
_____ is similar to fish stock, is very flavorful, and made from fish bones.
_____ is a method used for preparing bones to be used in stock.
____ ____ is similar to bouquet garni but actually used in a bag.