Final Fall 2021
Across
- 1. ____ en place refers to gathering all ingredients and tools before cooking
- 3. This is formed by glutenin and gliadin
- 6. This is how many teaspoons is in a tablespoon
- 7. The omelet that is whisked constantly during cooking, then rolled and fillings added later
- 9. The ancient grain we cooked in class that is a complete protein
- 10. The cut that is 1/4" x 1/4" x 2"
- 12. The dice that is 1/2" x 1/2" x 1/2"
- 13. The cut that is 1/8" x 1/8" x 2"
- 15. The system that ensures the oldest product is used first
- 16. The category of soup that is never thickened
Down
- 2. There are ____ tablespoons in a cup
- 4. The mother sauce made with dark roux, dark stock, mirepoix, and tomato product
- 5. The mixture of 2 parts onion, 1 part carrot, 1 part celery
- 6. The name of the chef's hat that is only earned when you have mastered the 101 ways to use an egg in cooking
- 7. Roux is a combination of ____ and flour
- 8. Eggs baked in greased or lined dishes
- 10. The cut that is 1/8" x 1/8" x 1/8"
- 11. The mother sauce made with salt pork or bacon, mirepoix, and tomatoes
- 14. There are ____ quarts in a gallon