Advanced Final Fall 22

2. The cut that is 1/8" x 1/8" x 1/8"
4. The mixture of 2 parts onion, 1 part carrot, 1 part celery
6. The three main categories of contaminants in a kitchen are physical, chemical, and this
11. The dice that is 1/4" x 1/4" x 1/4"
12. Chicken and shell eggs go on this shelf in the fridge
13. The type of knife often called a bread knife
14. Produce and ready to eat food go on this shelf in the fridge
16. The mother sauce that has blonde roux and light stock
19. Red vegetable pigments come from this compound
20. White vegetable pigments come from this compound
21. When food is left at the wrong temperature for too long, it is called time-temperature _______
22. Another name for a tea sandwich is a ______ sandwich
23. Butternut Squash soup is a great example of this category of soup

1. The frying method where the fat comes halfway up the food
3. The grain cooking method where the grain is toasted and then the liquid is added a little at a time
5. The largest part of the grain
6. Ground meat goes _______ whole meat
7. Fish goes _______ whole meat
8. The grain most people think of when they think of gluten
9. The cut that is 1/8" x 1/8" x 2"
10. The mother sauce that has dark roux, dark stock, and tomato product
12. The outer coating of a grain where most of the fiber is contained
15. The type of knife used for removing raw meat from the bone and removing silverskin
17. When bacteria, etc. spreads from one food to another it is called cross-__________
18. The cooking method where items are dipped in boiling water