Across
- 3. Small cheesecloth bag filled with herbs and spices used to flavor liquids.
- 4. Being overwhelmed or falling behind during an extremely busy kitchen service.
- 7. As Purchased weight versus Edible Portion weight after trim and prep waste.
- 8. Fine mesh conical strainer used to smooth sauces and clarify stocks completely.
- 9. Final rise period for yeast dough before it enters the baking oven.
- 10. Chemical leavening agent containing acid and base, activated by liquid and heat.
- 12. Everything in its place; gathering and prepping all ingredients before cooking.
- 13. Number of times a single table is seated with new guests per night.
- 15. Total number of a specific dish needed across all current active orders.
- 18. Process of forcing two unmixable liquids like oil and water into suspension.
- 22. Beating fat and sugar together until light and fluffy to incorporate air.
- 23. Urgent request to prepare an item as quickly as possible right now.
- 24. Total number of individual guests served during a single shift or service.
- 25. Knife cut producing thin, matchstick-shaped strips of vegetables or herbs.
Down
- 1. Kitchen device with sharp blades used for quick, uniformly thin vegetable slices.
- 2. Flat metal blade tool used to cut dough and scrape work surfaces clean.
- 5. Pure sodium bicarbonate leavener that requires an acidic ingredient to react.
- 6. First In, First Out; rotating stock so older inventory gets used first.
- 11. Historic French restaurant that shaped modern fine dining and classic brigade systems.
- 14. Hot water bath used to gently cook delicate foods like custards.
- 16. Basic knife cut producing round, coin-shaped slices of cylindrical vegetables.
- 17. Order from the chef to begin cooking a specific dish immediately.
- 19. Term used to indicate an item is out of stock or removed.
- 20. Warning phrase shouted when moving past someone in a busy kitchen.
- 21. Steak seared heavily on the outside until charred while remaining raw inside.