Across
- 2. Weight of an empty container.
- 8. Assisting and injured person until professional medical help can be provided.
- 10. To adjust for accuracy.
- 11. Process of evaluating the palatability (acceptability) of food by using the five senses.
- 15. The removal of food and other soil from a surface.
- 16. Chemical reaction in proteins that reduces sugars that give browned food its distinctive flavor and color.
- 19. A liquid fat and water-based liquid that are held together.
- 20. Provide employees training in a variety of job positions.
- 22. Company that sells products and equipment to the foodservice industry.
- 27. An abbreviation for Material Safety Data Sheet and is a document that provides health and safety information about products, substances or chemicals that are classified as hazardous substances or dangerous goods.
- 28. A vegetable-based seasoning made of two parts chopped onions, one part chopped carrot, and one part chopped celery.
- 29. People who have more taste buds than average.
- 30. Using good grooming habits to maintain a person’s health.
- 32. “Savoriness” in Japanese. Umami can be experienced in foods such as mushrooms, anchovies, and mature cheeses, as well as in foods enhanced with monosodium glutamate, or MSG.
- 33. A small cheesecloth bag containing herbs and spices used to flavor stock.
- 34. Advanced culinary students work at a foodservice business to get hands-on training and work experience.
- 35. A self-motivated person who creates and runs a business. Entrepreneurs take personal and financial risks.
- 36. Called the "sandwich loaf," is a type of bread made with typically white flour and baked in a loaf pan.
- 37. Salads that are made of hearty, non-leafy ingredients bound together by a thick dressing.
- 38. Written set of instructions that helps to assure quantity and quality of food products in a foodservice restaurant.
- 39. The movement of harmful microorganisms from one surface to another.
Down
- 1. The filling and spread are served on top of bread, without a top piece enclosing the sandwich.
- 3. An organizational hierarchy for professional kitchens organized by the legendary French chef, Georges-Auguste Escoffier.
- 4. Multi-tasking.
- 5. A salad dressing that has a ratio of three-parts oil to one-part vinegar.
- 6. A proactive, rather than reactive management style, that includes predetermining steps to take when things do not go correctly.
- 7. An edible decoration for food that is balanced in color, size, flavor, and texture.
- 9. Handler Any person who handles and prepares food and beverages.
- 12. Emergency care performed on persons who have collapsed and are unresponsive because of chocking, cardiac arrest, stroke, or heart attack.
- 13. An employee who works under the guidance of a skilled worker to learn the skills of a particular trade or art.
- 14. Structures that house the taste buds.
- 17. The chef who oversees cold food production and the specific area of the kitchen where cold food production takes place.
- 18. A series of thrusts to the abdomen that can help dislodge something that is stuck in an individual’s airway.
- 21. A combination of fresh herbs and vegetables tied in a bundle with butcher’s twine. The bundle is dropped into the stock pot and allowed to simmer.
- 23. An abbreviation for Occupational Safety and Health Administration and is an agency of the US government under the Department of Labor with the responsibility of ensuring safety at work and a healthful work environment.
- 24. A disease-causing microorganism.
- 25. Reducing the number of microorganisms on a surface.
- 26. Everything in its place.
- 31. Includes three slices of bread with fillings between each layer.