Across
- 3. variation of boiling where the food is only partially cooked
- 6. a flavorful liquid made by simmer bones and/or vegetables
- 10. cutting surface of a knife
- 11. a rich, lightly reduced stock
- 12. flavorful oils taken from food items
- 17. foodservice employees who serve guest directly
- 19. food is cooked in oil first, then liquid is added
- 20. uses a dry ingredient, liquid, and a binder
- 22. range between 41 degrees and 135 degrees
- 24. a thickener made of flour and fat
- 26. a sweet baked food made from flour and sugar that is usually small, flat and round
- 27. travel for recreational, leisure or business purposes
- 29. cone shaped strainer
- 30. the point where water is hot enough the bubbles rise
- 31. knife used for entrees and main courses, not sharp
- 32. a written record of ingredients and preparation
Down
- 1. the legal responsibility that one person has to another
- 2. scissor-like utensil used to safely pick up food
- 4. a very simple dry-heat method in which food is cooked on a grill
- 5. the proper way a polite person should behave
- 7. an assembly line process of serving food quickly and cheaply without the need for servers
- 8. something with the potential to cause harm
- 9. foodservice employees who work outside the public space
- 13. metal pan with rounded bottom and curved sides
- 14. to quickly brown the surface
- 15. the way food tastes
- 16. a fine mesh gauze for straining liquids
- 18. front of the house staff member who served food to guests
- 21. also called service plate, larger plate used during full course dinners
- 23. machines used to blend and mix
- 25. the individual amount that serves a person
- 28. hearty, thick soup made in much the same way as cream soup