Culinary vocab

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Across
  1. 1. cut used for herbs
  2. 4. criteria for foods that are at high risk
  3. 5. a way of staffing a kitchen
  4. 8. can not be seen with a normal eye
  5. 9. heating up a food that is already made
  6. 10. important stage in preventing and fixing food born illnesses or contamination
Down
  1. 2. the matchstick cut
  2. 3. when things that should not mix, mix
  3. 6. time and temperature control for food safety
  4. 7. industry-wide safety system