BCT 2022

2. This vegetable cut measures ¼ inch x ¼ inch x ¼ inch
4. Cooking Method that uses an enclosed vessel with hot air. The products’ structure develops as it is cooked.
7. This chef is in charge of all the pastry and dessert offerings in the menu
10. This vegetable cut refers to loose leaf or herbs cut into thin strips
11. This cooking method emits gentle bubbles and the temperature is around 165F
12. It means “to jump” in French and uses minimal oil and small pieces of protein.
13. Considered to be one of the healthiest cooking methods it uses minimal oil and the heat source is water heated to 212F.
15. Cooking method where the heat is source is on top of the protein and used for gratinated items
16. This cooking method’s temperature ranges from 350F to 375F and the protein is usually coated or battered and fully submerged in hot oil.
17. Biological, Physical, Chemical are the three types of food ______.
19. This is a cooking method that uses metal grates and the heat source, whether gas or charcoal is found underneath the grates.

1. food safety system that prevents the safety of food from being compromised.
2. Considered to be the rock star in the kitchen when it comes to sauce making and running the saute station
3. Cooking method where there is no agitation of the cooking liquid and the temperature of the liquid is around 150F. Used primarily for fish, chicken, eggs
5. This vegetable cut measures 1/8 inch x 1/8 inch x 1/8 inch
6. The cold kitchen chef in charge of salads, sandwiches, and cold appetizers.
8. In a hotel, this position is considered to be the head of the entire culinary operations.
9. Considered to be a combination cooking where the item is first seared to brown and submerged in flavorful liquid and cooked in the oven
14. Hair, Fingernails, Fragments of bottles or plate are what type of hazard
15. This vegetable cut is usually used for fries/sticks
18. This vegetable cut measures 1/8 inch x 1/8 inch x 2 inches