Across
- 5. - Verify food production requirements from standard recipes.
- 7. - Ensure equipment is free of dirt and germs before use.
- 9. - Substance used to thicken sauces made from flour and fat.
- 10. - Determine ingredient amounts according to recipe.
- 12. - Parchment paper and is used to cover the surface of sauces
- 13. - Inspect perishable supplies for deterioration or contamination.
Down
- 1. - Evaluate and modify food quality within scope of responsibility.
- 2. - Utilise equipment in a way that prevents injury and maintains hygiene.
- 3. - Cheese sauce derived from béchamel.
- 4. - Determine ingredient quantities needed for recipes.
- 6. - Reduce waste to enhance profitability
- 8. - Choose ingredients for stocks, sauces, and soups.
- 9. - Cooking process involving the slow evaporation of liquid to intensify flavour.
- 11. - Variations made from mother sauces.