Across
- 2. Cooking foods using dry heat, usually in an oven.
- 5. Rub lightly with a fat.
- 8. Pieces of equipment that use gas or electricity.
- 11. To be free of germs and harmful substances.
- 13. the large holes on a food grater.
- 19. Small pieces of kitchen equipment that do not use gas or electricity.
- 20. When raw foods are exposed to harmful substances during their growing period.
- 22. able to be placed in water
- 24. a code of morals and behaviors expected in a situation
- 26. one of the chemicals which is used to sanitize dishes and work surfaces
- 27. Use this technique to gently combine delicate mixtures such as whipped eggs whites with batter. Use a plastic scraper.
- 28. To cut food into the smallest possible pieces.
- 29. Cover the surface of a food with a dry ingredient.
- 30. Cut the skin off a fruit or vegetable.
- 32. To be free of dirt, dust, etc.
- 33. Cook food in liquid that is gently bubbling
- 35. Cook food completely covered in fat
- 37. small particles.
- 39. Moisten foods while cooking them.
- 41. Cut into evenly shaped pieces. Appx ½” on all sides
Down
- 1. Sources of danger that can result in contaminated foods; can be physical, chemical, or biological.
- 3. Beat the ingredient very rapidly to bring in air and increase the volume (size). Use a whisk or electric mixer.
- 4. Remove the excess liquid from a food.
- 6. Cut or tear food into long, thin pieces. Rub food
- 7. Cook foods directly over or under a heat source (grilling)
- 9. keeping yourself clean and sanitary.
- 10. To cut food into small, irregular pieces. ½” appx.
- 12. Mixing solid fat with dry ingredients. Use a pastry blender, fork, or two knives and a cutting motion. Ingredients should resemble small peas.
- 14. Use a spoon and a circular or figure 8 motion.
- 15. catches fire easily
- 16. the procedures of preparing to cook such as cleaning tables, measuring ingredients, reading the recipe, and preheating equipment. Literal translation--Mess in place.
- 17. An illness caused by eating foods contaminated with bacteria, viruses, or parasites.
- 18. the temperature range at which bacteria multiply the fastest
- 21. the movement of chemicals or microorganisms from one place to another. Usually occurs during the preparation of foods.
- 23. Make a mixture smooth. Use a quick over and over motion with a spoon or wire whisk.
- 25. Cook food above water that is boiling.
- 31. Cut into evenly shaped pieces. Appx. ¼” on all sides
- 34. Use a spoon or mixer to combine ingredients until they are soft and fluffy.
- 36. Rub food over the small holes on a food grater to
- 38. Stir two or more ingredients together thoroughly
- 39. Use a brush to lightly cover one food item with another, such as butter or egg whites.
- 40. Cook food in very small amount of fat.
- 42. Cook food in liquid that is rapidly bubbling (over 212)