Intro Final Fall 22

2. Tuna salad and chicken salad are an example of _____ salads
3. White vegetable pigments come from this compound
4. The material that most contemporary flatware is made of is ________ steel
5. This is the gran most people think of when they think of gluten
6. The dice that is 1/4" x 1/4" x 1/4"
9. When food is left at the wrong temperature for too long, it is called time-temperature _______
11. Red vegetable pigments come from this compound
13. The mixture of 2 parts onion, 1 part carrot, 1 part celery
15. The cut that is 1/8" x 1/8" x 1/8"
17. The mother sauce that has blonde roux and light stock
20. The outer part of a grain
22. The type of knife used for removing raw meat from the bone and removing silverskin
24. A cooked mixture of any fat and flour
25. Tablecloths, table runners, napkins, and placemats are called table ________
28. White potatoes are this type of vegetable (category)
29. Tea sandwiches are also called ______ sandwiches
30. The mother sauce that has dark roux, dark stock, and tomato product
31. Ground meat goes _______ whole meat

1. When bacteria, etc. spreads from one food to another it is called cross-__________
2. Chicken and shell eggs go on this shelf in the fridge
3. Broccoli is this type of vegetable (category)
6. The part of a sandwich that provides a barrier so the bread doesn't get soggy
7. The cut that is 1/8" x 1/8" x 2"
8. The color of cutting board used for poultry
10. The cooking method where items are dipped in boiling water
12. The type of soup that is ONLY made from shellfish or crustaceans
14. The frying method where the fat comes halfway up the food
16. The category of soup that never contains a thickening agent
18. Produce and ready to eat food go on this shelf in the fridge
19. The biggest part of a grain
21. Fish goes _______ whole meat
23. You never add this ingredient to stock
26. The type of knife often called a bread knife
27. Having all your prep in place before you start cooking is called ______ en place