Foods Review Crossword

Kitchen safety – these are things like preventing cuts, _______ and falls. Make sure you put all your kitchen safety skills to good use in the kitchen at school OR at home!
Food safety – this refers to preventing __________________ from growing in food to prevent Food Poisoning.
74C is the temperature for __________________foods.
The Muffin Method – requires a well in the dry ingredients. We add the liquid to the dry ingredients. Then we mix VERY gently. Explain why overmixing muffins is problematic. If you overmix it causes too much _______________to develop
Roux – this is when fat and flour are ‘cooked’ together and then liquid is added. This helps to ______________ sauces.
Dredging – this technique helps us ______________ wet food with a dry ingredient prior to cooking. We used this technique when we made chicken strips.
Pastry Blenders help us cut in the fat into the ______________when making pastry or biscuits. This creates layers of dough and our finished product will be flaky.
Food processors can be used to _______ up food into fine pieces or with attachments they can be used to grate cheese or make pasta dough.
Stand blenders use gravity to force food down towards the blade where it can ________________foods
Pasta machines press ___________________ into very thin layers
Creaming butter adds air to butter and sugar when they are mixed together and it also helps to dissolve the ________________.
Cake method. Dry ingredients are added ________________with the liquid ingredients to help the batter mix evenly and prevent curdling.
Yeastbread method – Using active dry yeast, which is mixed with warm water and sugar, activates the yeast which feeds on the sugar and begins to produce _____________ ___________________.
Pate a choux – this pastry is cooked in a pot and eggs are then added one at a time to prepare this dough. It is used for making things like cream puffs and __________________
When you prepare all of the ingredients before beginning a recipe to make the process more efficient, this is referred to a _____ ____ ______
Mirepoix is a blend of aromatic vegetables used in the base of soups and stews. Three vegetables are used. ______________, Celery and onions.
_________________ – Cooking something like onions to create a characteristic brown colour and nutty flavour.
When a main food item is prepared from two different countries or cultural groups to create a completely new food item we refer to that new food item as ___________ _______________.
What is a gougere? It is a cream puff made with _____
One way to thicken a sauce is to make a slurry out of _____________and water
A Calzone, is a folded _______________
A ____________ can be placed under hot dishes to protect the table or counter from damage
Use this tool to add air to cream or dry ingredients
Use this tool to lift food out of liquids. A _____________spoon.
Use this tool to scrape a bowl or flip a pancake
Use this tool to level the ingredients in a dry measuring cup