Across
- 4. Keep hot foods hot (140°F+) and cold foods cold (40°F-).
- 5. business of providing food service for events
- 7. Coordinate staff, equipment, and ingredients.
- 8. Cooking, delivery, and setup schedules are critical.
- 9. Use separate cutting boards and utensils for raw and cooked foods.
- 11. Professionalism and communication are key.
- 12. Understand the client’s needs, event size, and menu preferences
Down
- 1. Food should look as good as it tastes. You eat with your eyes.
- 2. Food delivered only, with no additional services
- 3. Includes food, setup, service, and cleanup
- 6. Food is prepared and served at the event location
- 10. Food is prepared elsewhere and transported to the event site