Culinary End of Pathway

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Across
  1. 4. What makes foods brown when cooking?
  2. 5. A white sauce made by thickening milk with white roux.
  3. 7. Flavored water preparation and forms the basis of many dishes, particularly soups and sauces
  4. 11. How many ounces are in one pound?
  5. 13. A leading sauce made of brown stock, mirepoix, and tomatoes thickened with brown roux; often used to produce demi-glace
  6. 15. amount of steps to washing hands
  7. 16. an acronym used to describe the conditions necessary for bacterial growth
  8. 20. the presence of harmful substances in food
  9. 23. What kind of utensil is used for removing the skin of an apple?
  10. 24. a protein in a food or ingredient that people re sensitive to.
  11. 25. Food & Drug administration (abbr.)
  12. 26. oil and vinegar with mustard and garlic
  13. 27. Cook food quickly in a small amount of fat or oil over high heat.
  14. 28. a mixture of raw starch and cold liquid used for thickening
  15. 30. A uniform mixture of two unmixable liquids; it is often temporary (for example, oil in water)
  16. 31. temperature Ground beef, ground pork, and other meats, ground seafood, shell eggs for holding.
  17. 32. cuts pasta dough into shapes
Down
  1. 1. temperature Chicken & poultry (ground or whole), stuffed meats, foods that are reheated.
  2. 2. A disease transmitted to people by food
  3. 3. A system that you implement to achieve control of foodborne illness factors to prevent an outbreak.
  4. 6. 2 parts onion, 1 part celery, 1 part carrot
  5. 8. to finely slice or shred leafy vegetables or herbs.
  6. 9. U.S Department of Agriculture (abbr.)
  7. 10. cook food submerged in a liquid that has reached the boiling point
  8. 12. a combination of flour and fat which is commonly used as a thickening agent in cooking of stews and sauces.
  9. 14. cook food completely submerged in liquid below the boiling point at temperature of 180 degrees Fahrenheit to 185 Fahrenheit.
  10. 17. Food that requires time temperature control for safety
  11. 18. Breaks food into smaller pieces
  12. 19. A liquid often seasoned with spices or herbs to flavor meat or fish for a period of time before cooking
  13. 21. A system to ensure old product is used before new product
  14. 22. a measuring cup WITHOUT a pouring spout is for measuring what type of ingredients?
  15. 29. a dry-heat cooking method that uses convection to transfer heat to a food submerged in hot fat; foods to be deep fried are usually first coated in batter or breading