Intro Final Fall 22

2. The type of knife used for removing raw meat from the bone and removing silverskin
4. When food is left at the wrong temperature for too long, it is called time-temperature _______
5. The type of soup that is ONLY made from shellfish or crustaceans
8. The name of a chef's hat
9. The category of soup that never contains a thickening agent
10. The cut that is 1/8" x 1/8" x 1/8"
12. Tablecloths, table runners, napkins, and placemats are called table ________
14. The frying method where the fat comes halfway up the food
16. The leaves of certain plants used in cooking
17. Fish goes _______ whole meat
20. When bacteria, etc. spreads from one food to another it is called cross-__________
21. Chicken and shell eggs go on this shelf in the fridge
23. The color of cutting board used for poultry
24. White vegetable pigments come from this compound
25. The mother sauce that has dark roux, dark stock, and tomato product
26. The material that most contemporary flatware is made of is ________ steel
30. The cut that is 1/8" x 1/8" x 2"

1. The mixture of 2 parts onion, 1 part carrot, 1 part celery
3. The type of knife often called a bread knife
6. The roots, flowers, fruits, seeds, or bark of plants used in cooking
7. The mother sauce that has blonde roux and light stock
11. The cooking method where items are dipped in boiling water
13. Having all your prep in place before you start cooking is called ______ en place
15. The thick, twisted part of egg white that holds the yolk in place
17. The other name for egg white
18. Red vegetable pigments come from this compound
19. A cooked mixture of any fat and flour
21. Ground meat goes _______ whole meat
22. White potatoes are this type of vegetable (category)
24. Broccoli is this type of vegetable (category)
27. Produce and ready to eat food go on this shelf in the fridge
28. The dice that is 1/4" x 1/4" x 1/4"
29. The spot on the yolk of an egg where a chicken would grow if the egg was fertilized is the _____ spot