Culinary

3. Flat drum sieve pushed through with a scraper to refine fine purees.
4. Chemical reaction between amino acids and reducing sugars giving browned food flavor.
6. Being overwhelmed, behind on orders, and struggling to keep up with tickets.
9. A flat utensil with sharp blades used for rapid, precise slice cuts.
12. Combining two unmixable liquids like oil and water into a smooth mixture.
13. First In, First Out; rotating stock so older inventory is used before newer stock.
14. A steak cooked at extremely high heat, charred outside and rare inside.
17. Leavening agent containing acid and base, activated by moisture and heat.
20. Historic French restaurant by Fernand Point that laid foundations for modern fine dining.
21. Resetting a digital scale back to zero after placing a container on it.

1. An order needed immediately due to a rush, mistake, or urgent re-fire.
2. Formula notation expressing ingredient weights as a percentage of total flour weight.
5. OVEN Oven utilizing both dry convection heat and injected steam for precise cooking.
7. The total number of guests served during a dining service period.
8. Order given by the expeditor to immediately start cooking a designated dish or course.
10. An extremely fine conical mesh sieve used for straining velvety sauces and stocks.
11. Pure sodium bicarbonate needing an acid to produce carbon dioxide gas bubbles.
15. The number of times a single table is seated with new guests per service.
16. As Purchased weight versus Edible Portion weight after trim and yield loss.
18. The total cumulative count of a specific item needed across all open orders.
19. A hot water bath used to gently cook or warm delicate foods.