KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION

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Across
  1. 2. Prepares baked goods: pastries, desserts, and breads
  2. 3. Where to cook foods
  3. 6. Responsible for meat dishes, particularly if they are roasted or braised
  4. 7. Chefs who prepares soups and stocks
  5. 8. de Cuisine The person in charge of the entire kitchen operation
  6. 11. Also known as ticket man
  7. 14. chef Assistant of Chef de partie
  8. 15. Chefs who cooks fishes and shellfishes
  9. 16. Chef A chef who specializes in sauces, sauce-related dishes
  10. 17. Capable of handling any station in order to relieve one of the other chefs
Down
  1. 1. Just like commis but no formal culinary training
  2. 4. Specializes in preparing grilled, broiled, or deep-fried meats
  3. 5. Vegetable chefs
  4. 8. Junior Cooks
  5. 9. de partie Station chef or line cook
  6. 10. Chefs who prepares vegetables. Also, in charge of entrees or main courses
  7. 12. Chef Prepares all non-dessert cold foods
  8. 13. Chef The second highest position in the kitchen