Culinary

3. Total number of individual guests served during a shift
5. Round disk cuts made from cylindrical vegetables like carrots
6. Fine mesh conical sieve used to strain liquids smoothly
7. Number of times a specific table seats new guests tonight
11. Hot water bath used to gently cook or warm food
13. Historic French restaurant famous for pioneering modern haute cuisine concepts
14. Steak seared hot and charred outside left rare inside
15. Manual slicing tool with fixed blades for precise uniform cuts
17. Being completely overwhelmed by orders and falling behind during service
18. Raw ingredient weight versus usable weight after cleaning and prepping
20. Chemical reaction between amino acids and sugars giving browned food flavor
21. Stock rotation method older inventory is used before newer stock
22. Percentage of usable food remaining after prep trimming and cooking
23. Resetting a balance scale to zero with a container on it
24. Order to start cooking a specific dish immediately
25. Urgent request to prepare something as quickly as possible

1. Allowing yeast dough to rise before baking through fermentation
2. Beating fat and sugar together to aerate dough or batter
4. Combining two unmixable liquids like oil and water into one mixture
8. Everything in its place prep done before cooking starts
9. Food continuing to cook from retained heat after removing from fire
10. Formula expressing ingredient weights relative to total flour weight at 100 percent
12. Verbal warning shouted when walking behind someone on the line
16. Term used to indicate an item is out of stock
19. Total number of a specific dish needed across all tickets