FY BAICA Class test

Edit Answers
123456789
Across
  1. 4. The process of cooking liquid until its volume is decreased.
  2. 6. A thickening agent made by cooking equal parts of fat and flourEmulsion
  3. 8. A critical safety plan to identify and control hazards in food production.
Down
  1. 1. The temperature range in which bacteria rapidly grow in food.
  2. 2. A stock made primarily with fish or seafood.
  3. 3. A method to combine oil and water into a stable mixture A sauce made by combining ingredients like butter, vinegar, and egg yolk
  4. 5. The temperature range in which bacteria rapidly grow in food
  5. 7. A liquid base made by simmering bones, meat, or vegetables.
  6. 9. never add this ingredient directly to hot liquid.