Intro to Foods Unit #1

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Across
  1. 4. A baking technique where cold fat is cut into flour before adding liquid ingredients
  2. 5. Gives Structure to baked goods
  3. 7. Biological leavening agent (its alive!)
  4. 8. Sanitizer bucket color
  5. 10. A type of pan used to cook foods quickly (French for "to Jump")
  6. 11. A single handed sauce pot (2 words)
  7. 13. Cookies are baked on this (2 words)
  8. 14. Mechanical leavening adds __________ to egg whites or doughs which expands when heated
  9. 18. A surface for cutting food on (2 words)
  10. 20. Baking soda and baking powder are ________ leavening agents
  11. 21. Something that must be done whenever you enter the kitchen (3 words)
  12. 22. A piece of kitchen equipment that does not move
Down
  1. 1. The million dollar tool (2 words)
  2. 2. A tool for cutting pizza (2 words)
  3. 3. A tool for removing the skin of a potato
  4. 6. The key to the kitchen (something that must be done the day before a lab-2 words)
  5. 9. A small knife used for cutting small fruits or delicate work (2 words)
  6. 12. Glass, plastic, and bones are a form of _________________ hazard
  7. 15. Main tool used for food production in the kitchen (2 words)
  8. 16. The most common kitchen accidents include: Slips, Trips & ____________
  9. 17. This flour has the highest protein content, making it an ideal choice for sandwiches
  10. 19. Ensures that muffins and cookies are of uniform size. "Portion______"