Food and Nutrition 2 State Test Review

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Across
  1. 3. Low iron levels
  2. 7. A white mother sauce that is thickened with a roux
  3. 8. Number of cups in a pint
  4. 10. This salad contains protein
  5. 11. Tomatoes are used in this Mother Sauce
  6. 12. This white liquid is used in a Bechamel sauce
  7. 13. What decreases when we use convenience food?
  8. 15. Proper internal temperature for ground beef
  9. 16. Hard rolls, soft pretzels, and french bread
  10. 21. The side of a place setting where the bread plate goes
  11. 24. The safest place to thaw meat
  12. 25. This type of pie should always be refrigerated
  13. 27. The period of time where yeast bread dough rises
  14. 29. Sandwich bread, sweet rolls, soft rolls
  15. 32. Yeast breaks down sugar to create carbon dioxide
  16. 34. chicken Noodle Soup is an example of this type of soup
  17. 35. 3:1 ratio- deals with salad dressing
  18. 36. Place where a napkin should be placed if you temporarily leave the table
  19. 37. These are used in a Hollindaise sauce
  20. 39. Abbreviation for first in, first out
  21. 40. A brown mother sauce that is thickened with a roux
  22. 41. This is created when oil and vinegar blend together
Down
  1. 1. This type of stock is typically used in an Espagnole sauce
  2. 2. One way to extinguish a grease fire
  3. 4. A chiffonade cut looks like this
  4. 5. Chicken stock is used in this Mother Sauce
  5. 6. Equal parts of flour and fat
  6. 7. A cooking method you would use on a less tender cut of meat
  7. 9. The nutrient we should consume before, during, and after exercise
  8. 14. This is the nutrient we should consume in order to have energy before a sporting event
  9. 17. Expansion of carbon dioxide during baking
  10. 18. A julienne cut looks like this
  11. 19. The proper reheat temperature
  12. 20. 41-135 degrees
  13. 22. Obesity leads to this type of diabetes
  14. 23. Broiling, grilling, and frying are examples of this cooking method
  15. 26. If you want a tender and flavorful steak, you should look for this
  16. 28. Used to sanitize a kitchen surface
  17. 30. The function of fat in a recipe
  18. 31. A yellow mother sauce that is thickened with a roux
  19. 33. This nutrient is stored in our muscles to provide us with energy
  20. 38. We should eat this nutrient to reduce our risk of colon cancer