Management Vegetables, Grains and Starches, and Sandwiches Chef Ro

12345678910111213141516171819202122232425262728293031
Across
  1. 3. The grain cooking method where the grain is toasted in fat before liquid and aromatics are added all at once
  2. 6. In a grilled sandwich, the outside of the bread is coated in fate and browned on a griddle or in a pan
  3. 8. Cold Open-Faced sandwiches are technically larger versions of these
  4. 13. Spreads also act as this between the bread and the filling to prevent sogginess
  5. 14. The largest part of a grain
  6. 15. For a satisfying sandwich, you must have some contrast in this
  7. 16. This is the category of grasses that most grains belong to
  8. 17. This is the cooking method where items are cooked on the stovetop in a small amount of oil and high heat so they "jump"
  9. 19. This is the compound that creates white pigments in vegetables
  10. 20. this is the compound that creates red pigments in vegetables
  11. 22. Do not _____ vegetables in order to preserve the heat-sensitive nutrients in them
  12. 23. The substances that is found in foods such as bread, potatoes, pasta, and rice gives you energy
  13. 25. The cooking method for grains where the grain and liquid are brought to a boil together
  14. 26. The grain cooking method where the grain is toasted in fat before liquid is added a little at a time, with frequent stirring
  15. 28. Ingredients that are generally mixed with mayonnaise or other salad dressings and then used as a filling are called _____ salads
  16. 30. This is the category of vegetables that corn belongs to
  17. 31. This is the category of vegetables that white potatoes belong to
Down
  1. 1. This is the type of sandwich that uses 3 or more pieces of bread
  2. 2. Technically, pizza is a hot, ____-faced sandwich
  3. 4. Spreads add flavor, richness, and this to a sandwich
  4. 5. Outer coating of a grain where most of the fiber is stored
  5. 7. Sandwich bread should either be very fresh or this
  6. 9. Most nutrients in vegetables are _____-soluble
  7. 10. Gluten is comprised of the proteins gliadin and _______
  8. 11. This is the gas that is used to ripen vegetable that are picked under ripe for long transport
  9. 12. Cross-_______ is a major food safety concern with sandwich stations
  10. 18. This is the compound that creates orange pigments in vegetables
  11. 19. Tea sandwiches can also be called this type of sandwich
  12. 21. Where the fat is stored in a grain
  13. 23. To get the best quality and price, you should buy vegetables in _______
  14. 24. Broccoli, cauliflower, and artichokes are this category of vegetables
  15. 26. This is the cooking method where vegetables are cooked in an oven over 400 degrees F
  16. 27. One major food safety concern with sandwiches is that this type of egg is often used in a spread
  17. 29. The most common grain that people think of when they think of gluten