EOPA Review

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Across
  1. 2. A liquid or semisolid product that is used in preparing other foods that adds flavor and moisture
  2. 5. Cows
  3. 6. All purpose knife used to cut, chop, mince, and dice
  4. 9. Pig
  5. 12. when harmful bacteria are accidentally transferred from raw food to ready-to-eat food
  6. 16. Uses a small amount of HEATED FAT from a source on a higher heat
  7. 17. Uses HOT AIR to cook, usually applies to meats and poultry
  8. 18. Uses direct heat from a flame ABOVE the item
  9. 19. A flavorful liquid made by gently simmering bones and/or vegetables
  10. 21. Deep tear
  11. 22. Uses a LARGE amount of HEATED FAT that fully covers the food
  12. 24. Number 1 way that causes a FBI
  13. 25. Smallest knife used to peel fruits and vegetables
  14. 26. Cooks without exposure to the flame, typically in a oven
Down
  1. 1. Heavy knife used for chopping all kinds of food
  2. 3. Skin is torn off/sewn back
  3. 4. Uses a thin layer of HEATED FAT from a heat source/Oil
  4. 7. Temperature danger zone
  5. 8. Fish, Shellfish, Crustaceans
  6. 10. Finely slicing leafy vegetable
  7. 11. The Finest level of chopping
  8. 13. Long thin knife that looks like a saw
  9. 14. A scrape
  10. 15. Chicken, Turkey, and Duck
  11. 20. Used to separate meat from the bone
  12. 23. Uses direct heat from a flame BELOW the item