Midterm 5th Period

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Across
  1. 2. This knife fillets fish
  2. 3. This knife removes raw meat from the bone and trims silverskin
  3. 6. This is the category of grasses most grains belong to
  4. 7. The part of the grain that contains the fat
  5. 9. The "A" in PASS (in reference to fire extinguishers
  6. 13. TCS stands for ______ Controlled for Safety
  7. 16. This is the system that ensures the oldest product is used first
  8. 17. The mother sauce that uses egg yolk, lemon and butter
  9. 19. Glutenin and Gliadin form this
  10. 22. 8 fluid ounces equals this
  11. 24. You should use a ____ towel to turn off the faucet after you wash your hands
  12. 25. The mother sauce that uses a white roux, milk, onion, and nutmeg
  13. 26. The mother sauce that uses a blonde roux and white/light stock
  14. 27. The reason all ethnic cuisines have soup in their repertoire
  15. 29. Gazpacho is this type of soup
Down
  1. 1. If properly handled, leftovers can be held for ____ days
  2. 4. The "O" in FAT TOM
  3. 5. Category of soup based on stock or broth
  4. 6. This knife goes through bone
  5. 8. The "M" in FAT TOM
  6. 10. The knife that does the majority of the prep work
  7. 11. The three main categories of contaminants in a kitchen are _____, physical, and chemical
  8. 12. This type of knife is often called a bread knife
  9. 13. 1 fluid ounce equals 2 of these
  10. 14. The mother sauce that uses dark roux, dark stock, and tomato product
  11. 15. A _____ steel straightens a knife; it does not sharpen it
  12. 18. The type of soup made from crustacean or shellfish shells
  13. 20. The mother sauce that uses salt pork, mirepoix, and tomatoes
  14. 21. 4 quarts equals this
  15. 23. This is never added to stock
  16. 28. Roux is a cooked mixture of any fat and ______