Block A Terminology

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Across
  1. 2. to cook with radiant heat from above
  2. 4. to cook partially and very briefly in boiling water or in hot fat
  3. 7. the art of food / the study of food and culture
  4. 9. substance in plant or animal tissue supplying essential amino acids to the body
  5. 11. temperature zone in which bacteria will grow the fastest
  6. 13. large knife with a straight pointed blade for general cutting and slicing; also called a Chef's knife
  7. 16. an agent that causes disease such as bacterium virus or fungus
  8. 17. maximum amount an item that should be stocked at any time
  9. 19. _______ bacteria; bacteria that grow in environments where oxygen is not present
  10. 20. first in first out
  11. 21. document detailing the ingredients and procedures
  12. 22. to cook quickly in a small amount of fat
Down
  1. 1. to cook on an open grid over a heat source
  2. 3. system to define potential areas of risk in food production and prevention method
  3. 5. substances in food that provide nourishments to the body
  4. 6. the direct cost of food
  5. 8. the amount of product produced
  6. 10. document indicating the amount owed for goods or services
  7. 12. to cook submerged in hot fat
  8. 14. provincial agency responsible for workplace safety and regulations and enforcement
  9. 15. a person learning a trade under the direction of a qualified tradesperson
  10. 18. area of the kitchen set up for an individual in a section