Grade 11 Review

2. Roasting meat uncovered produces a _________crust, This is known as the Maillard Reaction.
9. A combination cooking method where both dry and moist heat are used.
10. How many cups are in a litre.
11. What is the best way to control bacteria that cause food borne illness.
12. Beef cuts graded as AAA have more ____________.
13. _________ is the best way to cook vegetables to retain colour and nutrients.
16. Small flecks of fat deposited in meat to make it juicy when cooked is called?
18. The middle sink of our three pot sink method is the ____________sink.
19. When choosing a cooking method for a cut of meat the first consideration should be the _________.
20. When you start a stock the temperature of the water should be _______.
21. A rough cut of vegetables used to flavor stocks, roasts and sauces is called.
22. Braising is a low and slow cooking method that is not used on ________meat.

1. Cutting julienne vegetables again into very small dice is called a __________cut.
3. Vegetables cut into very thin strips are called _________cuts.
4. Is the only connective tissue of the two that will dissolve with proper cooking methods.
5. A temperature range between 40 F and 140 F where bacteria multiply.
6. The process that ensures meat is wholesome is called _________.
7. Cooking vegetables in a pan with a little heat so as not to brown the vegetables is called _________.
8. To cook quickly in a small amount of fat is to _________.
9. When making béchamel sauce or cream soup it is important not to ________the vegetables.
14. Cuts of meat that come from the middle backs of 4 legged animals tend to be _______.
15. Cream soups are named after their __________flavor ingredient.
16. The browning of meat using high heat dry heat cooking methods is called the ___________reaction.
17. The process that ensures meat reaches a certain standard of quality is called _________.
20. A thick cream soup with meat, potato and bacon is called a __________.