2017 Exam Review

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Across
  1. 2. __________Sauce is a French mother sauce made by thickening milk with a roux.
  2. 8. Connective tissue that will dissolve with proper cooking.
  3. 9. A clear flavourful liquid used as a base in many dishes is called a ________?
  4. 10. A liter contains ________cups.
  5. 12. The transfer of bacteria to food is as known as?
  6. 15. Grade AAA beef has more ___________then Grade AA beef.
  7. 16. Meat ________is based on animal age and marbling.
  8. 17. How many fl. oz are in a cup?
  9. 19. When you cut vegetables in a very fine dice the term is called a?
  10. 21. When cooking a cut of meat the first consideration should be the type of _________you are using.
  11. 24. Vegetables cut into fine strips is known as a ________?
  12. 25. The best way to cook vegetables to retain nutrients is to _______them.
  13. 27. _________soups are made by blending aromatics and broth with 1 main vegetable and starch.
  14. 28. A flavourful liquid that is usually thickened is called a?
Down
  1. 1. A bisque soup is made from __________?
  2. 3. A hearty cream soup with potatoes and bacon.
  3. 4. When you start a stock what temperature should the water be?
  4. 5. The more _________-_________ bones have the more flavourful the stock.
  5. 6. Showering and wearing clean clothes are examples of good ________Hygiene.
  6. 7. A French mother sauce made by whisking melted butter into warm egg yolks to form an emulsion.
  7. 11. The temperature range between 40F and 140F where bacteria grow best is known as the food______-______?
  8. 13. Mise En Place means to have all of your __________ready.
  9. 14. ____________meat ensures a certain level of quality.
  10. 15. Vegetables cut in a rough cut used to flavor stocks and sauces.
  11. 18. The proper concentration of the sanitizer sink is ____hundred parts per million.
  12. 20. When making a cream soup it is important not to _____ the vegetables?
  13. 22. Sanitizing work surfaces, proper dish washing are examples of good _________Hygiene?
  14. 23. A Low and slow cooking method like braising is best used for ______cuts of meat.
  15. 26. mixture of fat and flour in equal parts by weight is a thickener called a _______.
  16. 28. To cook quickly in a small amount of fat in a pan is to _________?