Final Fall 2021

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