Hospo

6. To cut off the ends of a fruit or vegetable when you prepare for cooking
9. The process of taking legal action
11. temperatures between 5oC-60oC where bacteria grows & multiplies rapidly in the danger zone
12. Hazard, Analysis, Critical, Control, Point
14. Finely or coarsely chopping into unevenly shaped, but evenly sized
17. Maintenance of high levels of personal cleanliness to reduce hygiene risks
19. Bringing chilled or frozen food up to service temperatures
20. Store in a cool, dark place

1. An unwanted substance within another.
2. Returning an item to its original size, shape and texture
3. Variety of food presented on a table for customers to serve themselves
4. Finely cutting into cubes of even size
5. Maintaining high levels of cleanliness
7. food cooked at a high temperature in order to form a crust
8. "Everything in its' place"
10. 45oC. Then rinse at 77oC for 30 seconds.
13. Removing undesired parts of food
15. A thin 15cm-30cm long knife used for removing the meat and skin from fish
16. Precision cut - very small cubes 2x2x2mm
18. A Large & heavy knife used to chop through bones