Lesson Starter

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Across
  1. 3. What we use to make all the vegetables crushed so it is finished.
  2. 8. The color our chefs uniform is.
  3. 9. The people who give customers there food.
  4. 10. The color of the board we use to chop our vegetables on.
  5. 11. The ingredient that goes into the soup last when it starts to simmer.
  6. 14. The type of spoon we use to stir the vegetable soup.
  7. 15. The type of shoes we have to wear in the kitchen.
  8. 16. The item you put in to make the bread rise at a certain temperature.
Down
  1. 1. The temperature the milk/water must be before putting the yeast in.
  2. 2. Where the waiters get the drinks from.
  3. 3. The kitchen were we make the bread rolls.
  4. 4. The substance we put on the rolled out bread before putting it back into the prover.
  5. 5. What girls with long hair have to put on there heads.
  6. 6. The green substance we use to decorate our finished soup.
  7. 7. The amount of Vegetables that goes in the soup before the stock.
  8. 12. The lesson which we do our course work in.
  9. 13. What the bread has to be before cutting croutons.
  10. 17. What goes onto the bread rolls to decorate them.