Advanced Final Spring 23

2. The mixing method in baking that uses liquid fat
6. The standard, classic ratio of oil: vinegar in a vinaigrette is ____ to one
7. Appetizers are meant to be eaten with these
10. This is the energy source the brain uses
13. There are this many teaspoons in a tablespoon
15. Crab, lobster, shrimp, and crawfish are considered this.
16. The compound that makes dark meat poultry dark
17. You usually don't dress the lettuce in a salad, you put the dressing here.
18. Hors d'oeuvres are meant to be eaten with these
20. The cooking method for large cuts of meat where the liquid comes one third to halfway up the meat
21. The caramelization of sugars in the presence of proteins is called the ________ Reaction

1. A failure to get enough of some nutrients may result in a _______ disease
3. Flat fish have this many filets
4. Having all of your prep in place before you start cooking is called _______ en place
5. Octopus, squid, and cuttlefish are considered this.
8. Round fish have this many filets
9. The mixing method in baking using room temperature fat
11. clams, scallops, oysters, and mussels are considered this.
12. The fat completely covers the food in this type of frying
14. Pan and deep frying are both _____ cooking methods.
18. There are this many tablespoons in a quarter of a cup
19. The mixing method in baking that uses cold fat