TLE 10 REVIEW MATERIAL

1. These are similar to cream soups.

2. It is a rich, lightly reduced stock used as a sauce for roasted meat.

3. They are generally made from shrimp, lobster, or crayfish and thickened with a roux for better stability and consistency.

4. It is also known as brown sauce is made from veal, chicken, or fish stocks, or blond roux.

5. It is a rich, lightly reduced stock used as a sauce for roasted meat.

6. It is liquid, creamy or semi-solid food served on or used in preparing other meals.

7. It is made by combining ingredients of meat or vegetables with stock or water.

8. It is a liquid made by slowly simmering ingredients in water to extract their flavor.

9. It is a jelly-filled tube or canal just below the skin that sense movement in the water.

10. It is the bony structure covering and protecting the gills.

11. It is a cephalopod with eight tentacles that may be eaten.

12. They are sea creatures with two-part shell that can attach tightly together and a soft body that can be eaten.

13. They have one or two harder shells.

14. They have a shell-like exoskeleton-typically jointed.

15. It refers to fish that have a shell of some kind.