Culinary Arts

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Across
  1. 3. Decorative food added to enhance appearance.
  2. 6. Preparing and organizing ingredients before cooking.
  3. 7. Cooking food quickly in a small amount of oil or fat.
  4. 8. Cooking food in liquid at a high temperature.
  5. 9. Using measurements and calculations in cooking.
  6. 11. A food item used to create a dish.
  7. 13. Ingredients added to improve flavor.
  8. 14. Technique A specific method used when preparing food.
  9. 15. Cooking food using dry heat in an oven.
  10. 18. Maintaining safe cooking and holding temperatures.
  11. 19. Cooking food using heat from below.
Down
  1. 1. A system organizing kitchen staff responsibilities.
  2. 2. Skills Proper methods for safely cutting food.
  3. 4. Providing service and creating positive guest experiences.
  4. 5. Creating a selection of food items to serve.
  5. 10. Managing the amount of food served.
  6. 12. A set of instructions for preparing food.
  7. 13. Cooking food gently in liquid below boiling temperature.
  8. 16. Cooking food with direct heat from above.
  9. 17. The arrangement and appearance of food.