Across
- 1. The large that an animal is broken down in to, and where various cuts come from are called
- 3. The 1-2 bite start to a multi-course meal that is considered a “gift from the chef” is called an amuse _____.
- 5. This is the name of the system that ensures the oldest product is used first
- 8. Chicken and shell eggs go on this shelf in the refrigerator
- 11. The item found on a la carte menus that is smaller than an entrée and is meant to be eaten as a first course
- 12. When properly handled, leftovers can be held for this many days
- 13. The mother sauce with dark stock, dark roux, tomato product, and mirepoix
- 16. 2 parts onion, 1 part carrot, 1 part celery
Down
- 2. The chemical compound that is responsible for making dark meat poultry darker than white meat
- 4. This will prevent egg whites from whipping
- 6. The 1-2 bite item that is served usually passed on a tray or on a buffet and is meant to be eaten with the fingers is called an hors d'________
- 7. The caramelization of sugars in the presence of proteins is called the _____ Reaction
- 8. The cooking method where vegetables are placed in a pot of rapidly boiling water for a brief time
- 9. Having all your prep in place before cooking is called _____ en place
- 10. A _____ soup is based on broth or stock and is not thickened
- 14. Ground meat goes _______ whole muscle meat in the refrigerator
- 15. A mixture of any fat and flour