NECAT WEEK 9

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Across
  1. 2. abbreviation for Ready To Eat food, food that will not be cooked
  2. 4. _____dice dimensions 1/2" x 1/2" x 1/2"
  3. 6. a mixture of 50% onion, 25% carrot, 25% celery
  4. 9. Mother sauce made by emulsifying egg yolk and clarified butter
  5. 10. The number of teaspoons in one Tablespoon
  6. 12. _____dice dimensions 1/4" x 1/4" x 1/4"
  7. 14. Mother sauce made with chicken or fish stock and white roux
  8. 15. _____dice dimensions 3/4" x 3/4" x 3/4"
Down
  1. 1. _____ en place means "everything in its place"
  2. 3. Mother sauce made with tomatoes and pureed vegetables
  3. 5. Mother sauce made with brown stock and brown roux
  4. 7. what you must be wearing when working with RTE foods
  5. 8. Mother sauce made with milk and white roux
  6. 11. Equal parts by weight of butter and flour, used as a thickener
  7. 13. derivative sauce of bechamel made by adding cheese