Culinary Final F25 Chef Ro

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Across
  1. 2. This is the system that ensures the oldest product is used first
  2. 3. You should never let your stock _______.
  3. 5. Most nutrients in vegetables are _____-soluble
  4. 8. This type of soup has large chunks of ingredients and always includes potatoes
  5. 9. The three main types of contamination are biological, physical, and _______
  6. 12. There are this many teaspoons in a tablespoon
  7. 14. The cut that is 1/4" x 1/4" x 2"
  8. 17. When food sits at the wrong temperature for too long, it is called time-temperature _______
  9. 19. Stock must be started in _____ water
  10. 21. Knife used for small items, usually things done in the hand
  11. 22. This is the other name for the egg white
  12. 23. This is the cooking method where items are cooked on the stovetop in a small amount of oil and high heat so they "jump"
  13. 26. When properly handled, leftovers may be held for this long
  14. 30. Where the fat is stored in a grain
  15. 31. Gluten is comprised of the proteins gliadin and _______
  16. 32. Poultry and shell eggs always go on this shelf in the refrigerator
  17. 34. A TCS food must be ________ controlled for safety
  18. 36. The mixture that is 2 parts onion, 1 part carrot, and 1 part celery
Down
  1. 1. The mother sauce made from egg yolk and butter
  2. 4. The size of dice that is 3/4" x 3/4" x 3/4"
  3. 6. The twisted strand that holds the egg yolk in place
  4. 7. Ground meat goes _______ whole meat in the refrigerator
  5. 10. This is the category of grasses that most grains belong to
  6. 11. This is the cooking method where vegetables are cooked in an oven over 400 degrees F
  7. 13. The largest part of a grain
  8. 15. This is the category of vegetables that white potatoes belong to
  9. 16. Produce and ready-to-eat food always go on this shelf in the refrigerator
  10. 18. Knife that takes meat off the bone and removes silverskin
  11. 19. All-purpose knife used for most tasks
  12. 20. There are this many ounces in a pound
  13. 24. The place where an embryo would form if an egg was fertilized is the _____ spot.
  14. 25. There are this many tablespoon in 1/4 cup
  15. 27. The mother sauce made from dark roux, dark stock, mirepoix, tomato product
  16. 28. The type of soup that must contain shellfish or crustacean
  17. 29. Broccoli, cauliflower, and artichokes are this category of vegetables
  18. 33. This category of soup is based on stock or broth and never contains a thickening agent
  19. 35. There are this many tablespoons of butter in an ounce