Intro Final Spring 2024

1234567891011121314151617
Across
  1. 2. Frying is a ____ heat cooking method
  2. 4. The dry heat cooking method where the heat is just from above
  3. 5. Both Amuse Bouches and hors d'oeuvres are only 1-2 _______
  4. 8. When bacteria, etc. from one food gets on another surface or food it is called cross-_________
  5. 13. The other name for the egg white
  6. 14. There are this many teaspoons in a tablespoon
  7. 15. A lack of the correct proportions of nutrients over an extended period
  8. 17. Crabs, lobsters, shrimp, and crawfish are this
Down
  1. 1. The substance that makes dark meat dark in birds (caused by muscle use)
  2. 3. There are this many tablespoons in 1/4 of a cup
  3. 6. There are this many tablespoons of butter in an ounce
  4. 7. Clams, Scallops, Oysters, and Mussels are this
  5. 9. Food sitting at the wrong temperature for too long is called _____-temperature abuse
  6. 10. The name of the hat that chefs wear
  7. 11. The three types of salad dressing are French, cooked, and this
  8. 12. Vitamins can be water-soluble or _______-soluble
  9. 16. The white string that holds the yolk in place in an egg