Across
- 1. Use a spoon and a circular or figure 8 motion.
- 3. Make a mixture smooth. Use a quick over and over motion with a spoon or wire whisk.
- 4. Cut into evenly shaped pieces. Appx. ¼” on all sides
- 5. Mixing solid fat with dry ingredients. Use a pastry blender, fork, or two knives and a cutting motion. Ingredients should resemble small peas.
- 6. the large holes on a food grater.
- 9. or vegetable peeler.
- 10. An illness caused by eating foods contaminated with bacteria, viruses, or parasites.
- 11. Beat the ingredient very rapidly to bring in air and increase the volume (size). Use a whisk or electric mixer.
- 13. To be free of dirt, dust, etc.
- 17. A step in the flow of food production where contamination is prevented or eliminated.
- 20. Sources of danger that can result in contaminated foods. Hazards can be physical, chemical, or biological.
- 22. Remove solid particles from a liquid
- 23. Cook food in liquid that is rapidly bubbling (over 212)
- 24. Hygiene keeping yourself clean and sanitary.
- 27. To be free of germs and harmful substances.
- 28. small particles.
- 30. To cut food into small, irregular pieces. ½” appx.
- 31. Cook food above water that is boiling.
- 32. Cook food in liquid that is gently bubbling
- 34. Rub lightly with a fat.
- 36. Cover the surface of a food with a dry ingredient.
- 37. Cook food completely covered in fat
- 38. First in First out. A system of food rotation used in food service that is designed to prevent the use of expired products.
Down
- 2. Cooking foods using dry heat, usually in an oven.
- 4. Remove the excess liquid from a food.
- 5. the movement of chemicals or microorganisms from one place to another. Usually occurs during the preparation of foods.
- 7. The temperature range where germs grow the fastest and foods are most likely to become contaminated. 40-140 degrees.
- 8. Use this technique to gently combine delicate mixtures such as whipped eggs whites with batter. Use a plastic scraper.
- 12. Hazard Analysis Critical Control Points. A self inspection process implemented by the federal government, designed to reduce or prevent the spread of foodborne illness. Hazards are identified and eliminated from foods before they are made available to the public.
- 14. to get your "mess in place". Preparing supplies and equipment before cooking
- 15. Moisten foods while cooking them.
- 16. Use a spoon or mixer to combine ingredients until they are soft and fluffy.
- 18. Cut the skin off a fruit or vegetable. Use a paring
- 19. Use a brush to lightly cover one food item with another, such as butter or egg whites.
- 21. Cook food in very small amount of fat.
- 25. Rub food over the small holes on a food grater to
- 26. Cut into evenly shaped pieces. Appx ½” on all sides
- 27. Cut or tear food into long, thin pieces. Rub food
- 29. Stir two or more ingredients together thoroughly
- 32. Add seasonings such as salt, pepper, or herbs to improve the flavor of a food.
- 33. To cut food into the smallest possible pieces.
- 35. Cook foods directly over or under a heat source (grilling)