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Across 3. Ridding bones of some of the impurities that can cause cloudiness in a stock. 7. This causes the bone and mirepoix to release flavour more quickly when liquid is added. 11. An emulsion made from egg, butter and lemon juice. 13. French for having an organised work space. 14. A highly flavoured stock made with fish bones. 16. One of the quality requirements for a stock is that it should be ....... in taste. 19. An non-sieved 'soup' thickened by its own ingredients. 20. A cold tomato-based soup made with cucumbers, onions and peppers. 21. A french word that refers to a mixture of coarsely chopped onions, carrots and celery and provides a solid flavour base for a stock. 22. Stocks should be frozen or ......

Down 1. This coloured sauce pairs best with white meat. 2. To make a stock or broth absolutely clear. 4. A reduced stock with a jelly-like consistency; usually made from reduced brown stock or chicken stock. 5. There are three types of roux: brown/dark, white and ...... 6. Gives the stock a richer flavour and a deeper colour. 8. This sauce is made with milk and white roux. 9. A sauce made from vegetable stock and tomatoes 10. A puree soup can be passed through this to make it smoother. 12. This sauce is made using brown stock and roux. 15. This is found in the middle of bones and should be removed before cooking a stock. 17. This sauce is made from veal or chicken stock and a white or blond roux. 18. The 'stuff' on the surface of the stock; it is jelly-like and 'yellowish'.