Exam Review

2. Milliliter and kilogram and examples of the _________system of measurement.
3. A dry heat cooking method where a turkey is placed in a hot oven.
7. A clear flavourful liquid used in making soups and sauces is called a ____________.
12. A French mother sauce made by thickening milk with a roux.
15. when bacteria is transferred to food from other food, or from equipment or hands.
17. Connective tissue that breaks down during low and slow cooking.
18. The most abundant solid material in meat.
20. Searing a large cut of meat and then cooking it in a covered pot with stock is an example of the combination cooking method ________________.
21. cutting vegetables in a very fine dice
22. The range of temperature that bacteria like to grow fast in is called the ______-________.

1. The higher the marbling in a beef carcass the higher the meat_____________.
2. A rough cut of carrot, celery and onion used to flavor stocks and sauces.
4. _________________of meat is only to ensure the meat is wholesome and safe to eat.
5. To cook quickly in a small amount of fat on high heat.
6. Cutting vegetables into very fine strips is called a ___________cut.
8. when onions brown in a frying pan this is an example of what?
9. Cooking vegetables in a frying pan with a little oil on medium heat to release moisture
10. Connective tissue found in meat that does not break down.
11. Cream soups are named after their ______________flavor ingredient.
13. When vegetables are cooked too long they lose _________.
14. Small flecks of fat found in meat that makes it juicy
16. When you start a stock the temperature of the water should be ___________so the stock will not get cloudy.
19. how many cups are in a litre