EOPA Review

123456789101112131415161718192021222324
Across
  1. 2. A flavorful liquid made by gently simmering bones and/or vegetables
  2. 4. Long thin knife that looks like a saw
  3. 6. Orderly movement of food and staff through kichen
  4. 9. Chicken, Turkey, and Duck
  5. 11. Transfers pathogens from one surface or food to another
  6. 13. All purpose knife used to cut, chop, mince, and dice
  7. 15. Used to separate meat from the bone
  8. 19. Temperature danger zone
  9. 21. Smallest knife used to peel fruits and vegetables
  10. 22. Uses a LARGE amount of HEATED FAT that fully covers the food
  11. 23. A liquid or semisolid product that is used in preparing other foods that adds flavor and moisture
  12. 24. Pig
Down
  1. 1. Deep tear
  2. 2. point at which oil starts to smoke
  3. 3. Cows
  4. 5. A scrape
  5. 7. System used to keep food safe
  6. 8. Uses direct heat from a flame BELOW the item
  7. 10. main source of energy
  8. 12. Uses a small amount of HEATED FAT from a source on a higher heat
  9. 14. Uses HOT AIR to cook, usually applies to meats and poultry
  10. 16. Uses a thin layer of HEATED FAT from a heat source/Oil
  11. 17. Cooks without exposure to the flame, typically in a oven
  12. 18. The Finest level of chopping
  13. 20. Heavy knife used for chopping all kinds of food
  14. 23. Fish, Shellfish, Crustaceans