EXAM REVIEW

2. When making cream soups it is important not to ____________the onions and garlic.
3. Raw meat must always be stored on the ________shelf.
5. Cutting vegetables into very thin strips.
7. A clear liquid made from simmering bones and vegetables.
10. After cooking tables have to be washed and ______________.
12. Transferring bacteria from hands to food is an example of.
14. Stock may turn out cloudy if it is allowed to __________.
15. Red gills on a whole fish is a sign that it is
16. Cutting vegetables in a very fine dice.
21. A thickener made by mixing equal parts of flour and fat.
22. Ensuring meat is fit for human consumption...that is all.
23. Tough cuts of meat are best cooked using ____________cooking methods.
25. A young chicken weighing 1.5lbs to 3.5lbs.
27. Squid, Oyster, and Conch are all examples of a ___________.

1. The last sink in our three pot sink is the ___________.
4. Lobster, crawfish and crab are all examples of _____________.
6. A main vegetable and a starchy vegetable blended with stock will make a _________soup.
8. Meat that comes from the middle of the back of a cow is generally ____________.
9. Cooking a roast uncovered will produce ______________.
11. The temperature 40-140 F where bacteria multiply quickly.
12. One of two types of connective tissue and the only one that will dissolve with proper cooking.
13. What temperature should the water be when making a stock.
17. Mirpoix is a ___________cut of vegetables.
18. To cook quickly in a small amount of fat with a hot pan.
19. A system to educate workers about the chemicals they work with.
20. Tender cuts of meat are best cooked using __________heat cooking methods.
24. Small flecks of fat that melt into the meat as it cooks to produce a juicy product.
26. Meat that comes from muscles that work hard are usually _________.