Knives & Stocks- Husky Culinary 1a

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Across
  1. 6. a stock-like preparation from a dried, powdered base
  2. 7. makes up 50% of the classic mirepoix (aromatic component of stocks)
  3. 9. not added to stocks
  4. 12. Curling your fingers to protect them while cutting
  5. 13. a cooking technique common to vegetables, this can help remove blood from bones for stock production
  6. 14. another name for the jagged toothed blade used for slicing bread
  7. 17. The most versatile tool in a professional kitchen (2 Words)
  8. 19. When cooked, collagen breaks down into ________, which gives mouthfeel to a stock
  9. 20. a small cheesecloth bag containing dry herbs and spices for stocks
  10. 24. Ingredients that impart flavor to a stock
  11. 25. the Nutritive component to a stock
Down
  1. 1. long thin strips (usually onion) measuring 1/8th of an inch square by 2 inches long
  2. 2. A well made stock adds depth of __________.
  3. 3. a bundle of fresh herbs, tied up with string (2 words)
  4. 4. color of stock made from well roasted bones and aromatic vegetables
  5. 5. knives should never be washed here
  6. 8. "A highly flavored liquid made by simmering bones with vegetables, herbs and spices"
  7. 10. a "Stock" made from simmering fish bones
  8. 11. lends an acidic component to stocks and fumets
  9. 14. a long bladed knife used for carving meats
  10. 15. Pinch the _____between your index finger and thumb, wrapping hand around the handle
  11. 16. the most often used knife cut
  12. 18. an animal protein found in the joints of animals
  13. 21. a common ingredient in brown stocks, it is roasted with the aromatic vegetables to lend color and acid (2 words)
  14. 22. a small utility knife, mostly used for decorative work on vegetables
  15. 23. the Japanese word meaning "Savoriness" used to describe a meaty, earthy flavor found in tomatoes, mushrooms and parmesan