Intro Final Spring 2024

2. Frying is a ____ heat cooking method
4. The dry heat cooking method where the heat is just from above
5. Both Amuse Bouches and hors d'oeuvres are only 1-2 _______
8. When bacteria, etc. from one food gets on another surface or food it is called cross-_________
13. The other name for the egg white
14. There are this many teaspoons in a tablespoon
15. A lack of the correct proportions of nutrients over an extended period
17. Crabs, lobsters, shrimp, and crawfish are this

1. The substance that makes dark meat dark in birds (caused by muscle use)
3. There are this many tablespoons in 1/4 of a cup
6. There are this many tablespoons of butter in an ounce
7. Clams, Scallops, Oysters, and Mussels are this
9. Food sitting at the wrong temperature for too long is called _____-temperature abuse
10. The name of the hat that chefs wear
11. The three types of salad dressing are French, cooked, and this
12. Vitamins can be water-soluble or _______-soluble
16. The white string that holds the yolk in place in an egg