Across
- 1. / it is in the red bucket in the lab, you use it second to kill any bacteria on the surface
- 3. his is the kitchen and where employees like chefs have the least contact with guests
- 7. this is the dining room and where employees like servers have the most contact with guests
- 10. / cone shaped strainer made of mesh to finely strain sauces or soups
- 11. / in charge of workplace safety and requires SDS sheets in every business
- 12. / cooks or bakes with a dry heat
- 13. 41 degrees - 135 degrees F
- 14. soups that are broth based and you can see different ingredients in
- 16. / a knife cut like a carrot stick or french fry
- 17. / it is in the green bucket in the lab, you use it first to wipe down the counters
Down
- 2. soups that are creamy or pureed
- 4. small matchstick cut
- 5. is the base of gravy and made with light colored stock and roux.
- 6. / "everything in its place"
- 7. / inspects fruit and vegetables and sets standards on nutrition labels
- 8. / inspects meat, poultry, and eggs
- 9. / cone strainer that is metal with holes catches any seeds or nuts
- 15. / a round knife cut that is like a coin