Across
- 4. If you have fake nails what should you always wear
- 6. Browning of sugar used for getting nutty flavor and brown coloring
- 10. Marinated cured meats, cheeses, olives, and vegetables
- 12. What kind of forcemeat has roasted flavor due to browned meat
- 13. What is the only kind of jewelry allowed in the lab
- 15. What is the last step when cleaning dishes
- 19. a piece of equipment used to keep foods warm
- 20. Cold food production
- 21. forcemeat that is course texture from ground meat
- 23. Your hair should always be in a what while in the lab
- 24. Variety of greens tossed together with ingredients and dressing
- 26. grounded mixture of meats, poultry, or fish combined with fats, seasonings, and other flavoring ingredients
- 28. When you are serving food you should always have a what on your face
Down
- 1. Cured meats, cheese, fruits, nuts, crackers, and dips
- 2. The beverage is always served from what side
- 3. White and silvery colored connective tissue attached to various pieces of meat
- 5. 3 parts oil to 1 part vinegar, mixed with other ingredients
- 7. When clearing table what side should you clear from
- 8. When serving you should remain on the what at all times
- 9. Binding agent of cream and egg yolks used to thicken soups or sauces
- 11. When refilling glasses they should always remain on the what
- 12. Spanish soup made of raw blended vegetables
- 14. What is the first thing you should do when you enter the lab
- 16. When taking dishes from guests hold is by the what
- 17. When serving the what should always come before men
- 18. Always serve from what side
- 22. Carry no more then how many entrees at a time
- 25. What should you measure dry ingredients with
- 26. cheese that is not pressed or aged, typically very soft
- 27. butter made clear by heating and removing the sediment of milk solids