Culinary Vocabulary Objective 1

2. to adjust for accuracy
5. an employee who works under the guidance of a skilled worker to learn the skills of a particular trade or art.
7. action A proactive, rather than reactive management style, that includes predetermining steps to take when things do not go correctly.
9. an abbreviation for Material Safety Data Sheet and is a document that provides health and safety information about products, substances or chemicals that are classified as hazardous substances or dangerous goods.
11. reducing the number of microorganisms on a surface.
13. provide employees training in a variety of job positions.
14. a disease-causing microorganism.
15. Handler any person who handles and prepares food and beverages.
16. using good grooming habits to maintain a person’s health.

1. brigade: an organizational hierarchy for professional kitchens organized by the legendary French chef, Georges-Auguste Escoffier.
3. a self-motivated person who creates and runs a business. Entrepreneurs take personal and financial risks.
4. assisting and injured person until professional medical help can be provided.
6. the movement of harmful microorganisms from one surface to another.
8. company that sells products and equipment to the foodservice industry.
10. advanced culinary students work at a foodservice business to get hands-on training and work experience.
12. an abbreviation for Occupational Safety and Health Administration and is an agency of the US government under the Department of Labor with the responsibility of ensuring safety at work and a healthful work environment.
13. the removal of food and other soil from a surface.