Culinary Arts Vocab 1.01-1.02

6. the removal of food and other soil from a surface.
9. the movement of harmful microorganisms from one surface to another.
10. using good grooming habits to maintain a person’s health.
12. action: A proactive, rather than reactive management style, that includes predetermining steps to take when things do not go correctly.
13. brigade: an organizational hierarchy for professional kitchens organized by the legendary French chef, Georges-Auguste Escoffier.

1. provide employees training in a variety of job positions.
2. advanced culinary students work at a foodservice business to get hands-on training and work experience.
3. an employee who works under the guidance of a skilled worker to learn the skills of a particular trade or art.
4. a disease-causing microorganism.
5. reducing the number of microorganisms on a surface.
6. to adjust for accuracy.
7. Handler: any person who handles and prepares food and beverages.
8. company that sells products and equipment to the foodservice industry.
11. a self-motivated person who creates and runs a business. Entrepreneurs take personal and financial risks.