Culinary terms

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Across
  1. 1. / it is in the red bucket in the lab, you use it second to kill any bacteria on the surface
  2. 3. his is the kitchen and where employees like chefs have the least contact with guests
  3. 7. this is the dining room and where employees like servers have the most contact with guests
  4. 10. / cone shaped strainer made of mesh to finely strain sauces or soups
  5. 11. / in charge of workplace safety and requires SDS sheets in every business
  6. 12. / cooks or bakes with a dry heat
  7. 13. 41 degrees - 135 degrees F
  8. 14. soups that are broth based and you can see different ingredients in
  9. 16. / a knife cut like a carrot stick or french fry
  10. 17. / it is in the green bucket in the lab, you use it first to wipe down the counters
Down
  1. 2. soups that are creamy or pureed
  2. 4. small matchstick cut
  3. 5. is the base of gravy and made with light colored stock and roux.
  4. 6. / "everything in its place"
  5. 7. / inspects fruit and vegetables and sets standards on nutrition labels
  6. 8. / inspects meat, poultry, and eggs
  7. 9. / cone strainer that is metal with holes catches any seeds or nuts
  8. 15. / a round knife cut that is like a coin