Across
- 4. method of cooking using a small amount of oil over high heat
- 5. the range of temperatures in which bacteria grow most rapidly
- 6. combination cooking method that uses small, uniform pieces of meat that are totally immersed in liquid and slowly simmered
- 7. documents that provide requirements, specifications, guidelines, or characteristics
- 9. method of cooking using steam
Down
- 1. control that foods that are meant to be served hot are kept at the required temperature
- 2. a recipe that has been tried, tested, evaluated and adapted for use by a particular food service operation
- 3. the use of the human senses to objectively analyse foods
- 4. to keep your finished cooked products ready for service, at the right temperature, consistency and texture
- 8. the combined action of a group of people, especially when effective and efficient