Kitchen Operations

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Across
  1. 1. The arrangement of food on a plate to make it visually attractive.
  2. 7. Customer comments and suggestions used to improve the quality of soups sold during Kitchenpreneurship activities.
  3. 8. A Kitchenpreneurship practice that involves recording daily sales and expenses.
  4. 12. A mixture of onion, celery, and carrots used to flavor soups and stocks.
  5. 13. A small portions of salads
  6. 16. The process of cooking liquid just below its boiling point.
  7. 17. The process of determining the appropriate selling price of a sandwich product.
  8. 19. An equal part of flour and butter
  9. 20. A type of soup that is transparent and has no thickening agent.
  10. 22. A sandwich containing filling between two slices of bread.
  11. 23. The process of cleaning and disinfecting kitchen tools and equipment.
  12. 24. The difference between the selling price and the cost of producing a product.
  13. 26. A flavorful liquid made by simmering bones, vegetables, and seasonings.
  14. 27. An edible decoration used to enhance food presentation.
  15. 28. The main component of a sandwich that holds the filling together.
  16. 29. The process of determining the total production cost of a food product.
  17. 30. A work habit that involves finishing assigned tasks within the allotted period.
Down
  1. 2. A small dish served before the main course to stimulate the appetite.
  2. 3. A Kitchenpreneurship skill that focuses on promoting and selling food products.
  3. 4. Information attached to a food product indicating details such as ingredients and production date.
  4. 5. A customer's level of contentment with the food product and service provided.
  5. 6. The entrepreneurial skill of identifying ways to improve food quality, presentation, and customer service based on actual selling experiences.
  6. 9. The process of removing impurities from stock while simmering.
  7. 10. A thick soup usually made with milk, cream, or pureed ingredients.
  8. 11. A small piece of bread or cracker or pastry topped with savory ingredients.
  9. 14. The stock prepared from fish bones and trimmings.
  10. 15. Materials used to protect food products and preserve their quality.
  11. 18. A sandwich prepared using a single slice of bread.
  12. 21. A basic food safety practice that prevents contamination during soup preparation.
  13. 25. The ability of group members to work cooperatively during food preparation.