Foods Final Fall 2021

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Across
  1. 2. To cook in the oven with dry heat.
  2. 4. Three basic types of ____ soups included thickened, bisque's, and chowders.
  3. 6. To mix or blend two or more ingredients
  4. 8. A cooked paste of fat and four used to thicken classic white sauce.
  5. 10. to coat with dry bread crumbs or crackers.
  6. 11. To let food stand until it no longer feels warm to the touch.
  7. 13. Burning that results in a color change.
  8. 15. Frying fruits in a small amount of fat.
  9. 16. When milk proteins coagulate and form clumps.
  10. 17. To cook in a large amount of hot fat.
Down
  1. 1. Nutrients that dissolve in a cooking liquid.
  2. 2. To cook in liquid and 212 degrees Fahrenheit.
  3. 3. To cut into very small cubes of even size.
  4. 5. Size of vegetables need for cooking.
  5. 7. Fruits that are dipped into a batter and deep-fried.
  6. 9. Vegetables can be group based on their nutrient content or what part of the _____ they come from.
  7. 10. Handle fruits gently to prevent _____.
  8. 12. To cook uncovered under a direct source of heat.
  9. 14. To divide into parts with a sharp utensil.
  10. 16. To cook in a sugar syrup until coated or crystallized.