Careers in Food/Nutrition

Edit Answers
12345678910111213141516171819
Across
  1. 4. A management position, in which one is responsible for the kitchen or a chain of kitchens. Must have a diploma or certificate from a school that grants this title.
  2. 10. A.K.A High Volume Chefs, these professionals are responsible for cooking lots of food for specific institutional settings. An example could be a Cafeteria Cook.
  3. 12. Help major food companies, restaurant chains, television shows, and specialty food producers develop new products.
  4. 14. Study the scientific properties of food and develop methods for its safe processing, preservation, storage, and transportation.
  5. 17. Hired by cookbook authors, website content developers, and TV producers to check recipes before they are offered to the public.
  6. 18. Responsible for Sautéed items and their sauces. This position requires experience, an excellent memory, and the ability to multitask in a fast paced environment.
  7. 19. Work to provide nutritional care and counseling in a variety of settings.
Down
  1. 1. Work with food photgraphers to prepare and place food so that it looks fresh and appealing.
  2. 2. Oversee the operation of their employers kitchen. Must develop menus and dishes that do not repeat and meet the changing needs of their employer.
  3. 3. Reviewers who understand good food, good cooking, and good service, and present reviews to various platforms.
  4. 5. Make food look visually appealing in print or online. Often hired by magazines, cookbook publishers, and marketing companies.
  5. 6. Communicators with a strong, basic knowledge of food and cooking. These professionals may write books, small articles, or be featured on the radio.
  6. 7. Must know the various types of fish and shellfish, and understand the anatomy of a fish.
  7. 8. The second in command, who reports to the chef who is in charge of the kitchen.
  8. 9. Develop menus, manage support staff, and organize details for events, but they travel to the venue to serve that food.
  9. 11. Responsible for the preparation of all grilled or broiled items.
  10. 13. Must develop and price menus that can be adjusted to meet the guests requirements for events.
  11. 15. The position in which most begin their culinary careers. Does not require a lot of skill, but do necessary work and learn important skills for the growth of their careers.
  12. 16. Supervise professional cooks. When there is no executive chef, this person is in charge.