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Intro to Culinary Final Review

Across
cooking food in a slow, steady boil of liquid.
The term used to describe passing dry ingredients through a sieve.
A food ______ creates visually appealing food displays for pictures and videos.
When you arrive to work on time you are being _____.
Measuring a very small amount of an ingredient with finger tips.
Complex and Simple are the 2 types of this nutrient.
Cleaning supplies and polishes are what considered what type of food contaminate?
Fruits with only one seed.
The amount of food a recipe will make.
Down
Type of coffee with sweet aroma and fruity notes.
Cooking method using little fat over high heat.
Very thin type of pancake either sweet or savory. Originated in France
Abbreviation for "quart".
Another name for white stock is fond _____.
The study of how your body uses food to keep you healthy.
Rough cut of carrots, onions and celery.
Inter muscular fat in meat that adds flavor.
Mother sauce made from white roux and milk product.
TCS stands for Temperature Control for _____.
Potatoes are what type of vegetable?