Culinary 1 State Test Review

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Across
  1. 3. Braise and stew are what kind of cooking methods
  2. 4. The period of time where dough rises
  3. 5. A Chiffonade knife cut looks like this
  4. 6. Broiling, grilling and frying are which type of cooking method?
  5. 8. The Brown Mother Sauce
  6. 10. What kitchen knife has the biggest blade?
  7. 13. A mixture of spices and herbs
  8. 15. Boil, blanch, and simmer are all what type of cooking methods?
  9. 16. 165 degree temperature is recommended
  10. 18. Examples include sandwich bread and sweet rolls
  11. 19. Examples include hard rolls and soft pretzels
  12. 23. 41-135 degrees
  13. 26. Made from equal parts of fat and flour
  14. 27. This food borne illness comes from raw poultry and eggs
  15. 30. This means to put in place
  16. 31. Chicken Noodle Soup is an example of what type of soup?
  17. 32. How many servings a recipe makes
Down
  1. 1. How long you should wash your hands for before cooking
  2. 2. One of the six 6 C's that are essential workplace skills
  3. 7. The two types of breads are quick and _____?
  4. 9. Three tsp. = ______ Tbsp.
  5. 11. To reduce pathogens from a surface
  6. 12. Mixture made from celery, carrots, and onion
  7. 14. What is the abbreviation for Ready to Eat?
  8. 17. The main function of flour in a recipe
  9. 20. The expansion of carbon dioxide during baking
  10. 21. A Julienne knife cut looks like this
  11. 22. Internal cooking temperature of 155 degrees
  12. 24. The Yellow Mother Sauce
  13. 25. The main function of salt in a recipe
  14. 28. Two cups = _______ pt.
  15. 29. The White Mother Sauce