EOPA Review

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Across
  1. 1. A flavorful liquid made by gently simmering bones and/or vegetables
  2. 6. when harmful bacteria are accidentally transferred from raw food to ready-to-eat food
  3. 11. Long thin knife that looks like a saw
  4. 14. Uses a thin layer of HEATED FAT from a heat source/Oil
  5. 17. A scrape
  6. 18. Uses a small amount of HEATED FAT from a source on a higher heat
  7. 20. Skin is torn off/sewn back
  8. 21. Deep tear
  9. 22. A liquid or semisolid product that is used in preparing other foods that adds flavor and moisture
  10. 24. Used to separate meat from the bone
  11. 26. Uses a LARGE amount of HEATED FAT that fully covers the food
Down
  1. 2. All purpose knife used to cut, chop, mince, and dice
  2. 3. Uses direct heat from a flame ABOVE the item
  3. 4. Uses direct heat from a flame BELOW the item
  4. 5. Chicken, Turkey, and Duck
  5. 7. Heavy knife used for chopping all kinds of food
  6. 8. Number 1 way that causes a FBI
  7. 9. The Finest level of chopping
  8. 10. Smallest knife used to peel fruits and vegetables
  9. 12. Pig
  10. 13. Finely slicing leafy vegetable
  11. 15. Cooks without exposure to the flame, typically in a oven
  12. 16. Fish, Shellfish, Crustaceans
  13. 19. Uses HOT AIR to cook, usually applies to meats and poultry
  14. 23. Cows
  15. 25. Temperature danger zone