Cooking Methods, Heat on Food, Stocks and Sauces

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Across
  1. 3. A well made stock should look like ________when cold.
  2. 5. Thickening a soup with a roux is an example of ____________.
  3. 6. Conduction and convection are both examples of ________-________.
  4. 8. ________is a cooking method that simmers tough meaf time to tendt and vegetables over a long period oerize them.
  5. 9. __________is used to kill germs on the tables during clean up and soapy water in a bucket is used to clean them.
  6. 10. A mixture of carrot, celery and onion used to flavour stocks and sauces.
  7. 11. A mixture of fat and flour in equal parts used to thicken sauces and soups.
  8. 15. Collagen is a connective tissue that dissolves during low and slow cooking turning it into __________.
  9. 16. Every fat has a ______-_______ which is the temperature limit when that fat will break down and burn.
  10. 18. A cooking method used for hearty foods such as pasta and dry beans.
  11. 20. A clear flavourful liquid made by simmering animal bones and vegetables in water over a long period of time.
  12. 22. What items should never be put in the dish area.
Down
  1. 1. Thickening milk with a roux will make a ______sauce.
  2. 2. Scrambling eggs in a pan is an example of __________.
  3. 4. When the natural sugars in foods start to brown this is an example of ___________.
  4. 7. Fats act as a cooking medium for food because they can get so hot and provide a lot of _________ in cooking.
  5. 12. _______is the best way to gently cook vegetables to retain nutrients.
  6. 13. A cooking method where medium heat us used to evaporate moisture and concentrate flavour.
  7. 14. A combination cooking method used for breaking down connective tissue in tough meats.
  8. 17. Thickening a white stock with a roux will make a _______sauce.
  9. 18. ________should not be used for high heat sauteing because it has the lowest smoking point.
  10. 19. What should never be taken out of your pocket in the kitchen.
  11. 21. When starting a stock the water should always be ____to avoid a cloudy stock.