vocabulary

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Across
  1. 5. don't need training or experience
  2. 6. an advanced culinary student works at food service business to get hands on training
  3. 7. coordinates the food for each function
  4. 8. supplies food and lodging to customers away from home
  5. 9. employees given many tasks
  6. 10. uses culinary science to set new standards in food technology
  7. 13. oversees work of restaurant
  8. 14. is a style of cooking
  9. 16. manages the banquet operations of hotels
  10. 18. specific preparation and cooking tasks
  11. 19. work under the guidance of a skilled worker to learn the skills of a particular trade or art
  12. 20. manages all kitchen operations
  13. 21. buys food and supplies for restaurants according to his or her clients
  14. 22. responsible for making baked items
  15. 23. work on the food production line
Down
  1. 1. supervises sometimes assists other chefs
  2. 2. responsible for preparing cold food items
  3. 3. prepares ingredients to be used by line cooks
  4. 4. coordinates and assigns duties to the serving staff
  5. 7. is proof that you are an expert in a specific topic
  6. 11. is a general preference or dislike for something within an industry
  7. 12. orders ingredients for menu dishes
  8. 15. entry level employees are rotated or given specific time
  9. 17. works close with the food scientists produce new products