Across
- 1. Mire poix with herbs and spices
- 4. Cook in a moderate amount of oil.
- 6. A professional that makes cakes, pastries, and desserts.
- 7. ___ stock to remove impurities
- 8. Common ___ of a food borne illness is fever, headache, nausea, vomiting, and diarrhea.
- 10. Used to lightly grate outside of fruit only removing the outer colored peel.
- 12. Adds structure to bread
- 16. Short for ounces
- 17. Equal parts fat and flour, used as thickener.
- 18. ___ dough contains only small amounts of sugar and fat, if any
- 23. Turn ___ away from the front of the range (stove).
- 24. Lift lids on hot foods to direct ___ away from you.
- 26. C. stands for ___ in a recipe.
- 27. Partially cook by boiling and immediately cooling.
- 28. Made by whisking egg yolks with clarified butter and lemon juice
- 30. Cook directly under a heat source
- 33. Mother sauce made from sauteed aromatics and a tomato product
- 37. short for tablespoon
- 40. foods like milk, fish, eggs, poultry, shellfish, baked potatoes, tofu, rice, and melons are susceptible to ___.
- 42. 50% onion, 25% carrot, 25% celery
- 43. Cook in a flavorful liquid just below simmering.
- 44. A knife cut 2" by 1/4" by 1/4"
- 46. A food borne illness caused by unpasteurized milk or contaminated water.
- 48. a food borne illness caused by human mucous - coughing and sneezing.
- 49. A knife cut 2" by 1/8" by 1/8"
- 51. A French term meaning, "Everything in its place."
- 55. Brown stock thickened with brown roux
- 56. Short for teaspoon
- 59. Change ___ when they get dirty, torn, or changing tasks.
- 61. ___ bread is leavened with yeast.
- 62. For a chemical burn, seek medical treatment or call ___ ___
- 63. Avoid water, flour, or sugar on a ___ fire.
- 64. A word for how many servings a recipe makes.
- 65. Cross contamination is the ____ of pathogens from people, surfaces, or food to food.
- 66. Keep ___ away from food.
Down
- 2. New yield divided by old yield = ___ factor
- 3. ___ stands for food, acid, time, temperature, oxygen and moisture, all of which are needed for bacteria to grow.
- 5. Specific, teachable abilities that can be defined and measured.
- 9. A kind of knife used to peel and cut small vegetables and fruits.
- 11. The final rising of the dough prior to baking
- 13. A professional that formulates new food products, does food research, and uses chemistry, biochemistry, and biology.
- 14. A professional who makes food look good for media.
- 15. Avoid ___ materials or clothing near the range.
- 19. Cook directly above a heat source
- 20. Food-borne illness results from eating foods containing ___.
- 21. ___ ___ should be cooked to an internal temperature of 155 degrees.
- 22. ___ dough has fat, dairy, eggs, or sugar added
- 25. Rolled leaf, like basil, cut into thin strips
- 29. Short for pound
- 30. Used to lift and turn dough, clean counter, and cut brownies.
- 31. A cooking method that involves both dry and moist cooking, good for tough cuts of meat.
- 32. Used to store, hold, and serve foods
- 34. Yeast works by ____, using sugar and producing CO2 and alcohol.
- 35. Sear food, add liquid, cover pan to create a moist cooking environment.
- 36. ___ bread is leavened by baking powder, baking soda, steam and eggs.
- 38. A professional that teaches classes and works at hospitals to help people eat healthy.
- 39. white sauce made from milk and thickened with roux
- 41. The expansion of carbon dioxide when put into a preheated oven
- 45. Personal attributes that enable someone to interact with others, most prized by employers.
- 47. In the sink with cold, running water, in the refrigerator, in the microwave, or as part of the cooking process are ways to safely ___ foods.
- 48. Use ____ knives, dull ones are more dangerous.
- 50. How many cups is 16 tablespoons?
- 52. A blender used to blend soups, sauces, and other liquids directly in the pot.
- 53. Used to cut baked goods and other delicate food items.
- 54. ___ foods should be stored at 0 degrees.
- 57. A food borne illness caused by raw chicken.
- 58. A knife cut 1/8" by 1/8" by 1/8" cube
- 60. Made from veal stock and white or blond roux