CROSSWORD IDENTIFICATION

2. Entry level cook
5. section that handles the preparation of bread, pastries, cakes and baked desserts
6. A system in Food Safety Management that provides identification and assessment of the hazards and risks associated with a food preparation.
10. A large, deep, straight-sided pot for preparing stocks and simmering large quantities of liquids.
12. Prepares bread, cakes and breakfast pastries
13. It is a round, broad shallow, heavy duty pot with straight sides.
14. to cut items into very small pieces
16. The leading cause of food-borne illness
17. an estimate of the likely occurrence of a hazard
18. is used to mix, puree and emulsify liquids such as soup, sauces and batters.
19. Announcer/ Expediter

1. Student Gaining theoretical and practical training and work experience in the kitchen
3. incident in which two or more people experience the same illness after eating the same food
4. small broilers used primarily for browning or glazing the tops of some items.
7. Fine slices or shredded leafy vegetables
8. is a kitchen utensil used to strain foods such as pasta or to rinse vegetables.
9. Football-shaped pieces with seven equal sides and blunt ends.
10. creation and maintenance of conditions that will prevent food contamination or food- borne illness.
11. Prepares fried foods
15. It is similar to a small, shallow, light saucepot, but with long handles instead of two loop handles.