EOPA Review

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