Foods and Nutrition

1. This is a mobile or traveling food establishment.
3. When these are used properly within menu item descriptions, they should provide the customer with sensory imagery and entice them to try your food.
7. Peanuts, tree nuts, shellfish, fish, dairy, eggs, wheat, and soy are all part of the BIG8...
10. The number of servings per recipe batch, as well as portion sizes.
11. We use these to figure out the cost of a recipe.
14. How many T in 1oz.
16. How many oz in a gal.
18. How many T in 1/4c.
19. n additive ingredient that results in the product binding together smoothly and homogeneously.

2. We use these to calculate an estimate of how long a recipe should take us to make, as well as what time we should we should begin - if we have a deadline.
4. The saying for "everything in its place."
5. Eggs are high in ___.
6. A reaction from ingredients that results in the product rising.
8. When using a conversion factor to properly scale a recipe up or down, what we do to one component of the original recipe...
9. Use this kitchen tool to quickly mix ingredients by hand, while incorporating a little air.
12. How many c are in a gal.
13. Contrary to popular belief, ___ are not berries.
15. Contrary to popular belief, ___ are not a nut.
17. How many fl oz in a c.