Across
- 3. – A flavorful liquid made by simmering bones, vegetables, and seasonings; used as a base for soups and sauces.
- 6. Point – The temperature at which a liquid turns to vapor, typically 212°F (100°C) at sea level.
- 7. en place – A French term meaning “everything in its place,” referring to the setup and preparation done before cooking.
- 11. – The number of servings or the amount a recipe produces.
- 13. – The transfer of harmful bacteria from one food or surface to another.
- 14. Tang – The portion of the blade that extends into the handle, providing balance and strength.
- 16. System – A kitchen hierarchy developed by Escoffier to organize kitchen staff efficiently.
- 18. Recipe – A recipe that has been tested and provides consistent results in quality and yield.
Down
- 1. Manger – The cold kitchen station responsible for salads, cold appetizers, and buffet items.
- 2. Control – Ensuring consistent serving sizes to manage cost and customer satisfaction.
- 3. – Reducing the number of microorganisms on a surface to safe levels.
- 4. – A knife cut producing long, thin matchstick-sized strips.
- 5. (First In, First Out) – An inventory rotation system that ensures older stock is used before newer stock.
- 8. (Hazard Analysis Critical Control Point) – A food safety system that identifies and monitors hazards in food production.
- 9. – The fifth basic taste, often described as savory or meaty.
- 10. Illness – A disease transmitted to people through contaminated food.
- 12. Zone – The temperature range (41°F to 135°F) in which bacteria grow rapidly.
- 15. – A thickening agent made from equal parts fat and flour, cooked together.
- 17. Dente – An Italian term meaning “to the tooth,” describing pasta cooked to be firm when bitten.
- 18. – To cook quickly in a small amount of fat over high heat.