Chapter 13 PC1--Stations, the Brigade, Spices and Herbs

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Across
  1. 3. all aspects of the preparation and assembly of a dish
  2. 7. Asian, Thai Malaysian Vietnamese
  3. 9. refers to how food tastes, enhances the base ingredient examples are herbs, spices
  4. 11. Indian, Asian and Guatemalan
  5. 12. person responsible for all kitchen operation
  6. 16. communicate orders, makes sure food is cooked in the right order
  7. 17. person responsible for explaining the menu to guests
  8. 18. responsible for assuring that tables are set properly
  9. 19. a clear soup made from richly flavored stock
Down
  1. 1. Mediterranean, Italian and Mexican
  2. 2. one of the four basic types of seasoning ingredients
  3. 4. Italian, Mediterranean, American
  4. 5. leaves, stems or flowers of an aromatic plant used to enhance the flavor of food
  5. 6. used to line pans to prevent food from sticking to them
  6. 8. the second chef responsible for scheduling of personnel
  7. 10. the result separating and removing the milk proteins from the fat
  8. 13. enhances the flavor of the food w/out changing primary flavor
  9. 14. Latin, American
  10. 15. this will speed the loss of flavor and color in herbs and spices
  11. 18. Sothern European, Italian, Mediterranean