Summative Test 2

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Across
  1. 4. The exact amount of each ingredient.
  2. 6. Personal cleanliness that prevents disease.
  3. 9. Maintaining cleanliness to prevent contamination.
  4. 12. The head of the kitchen.
  5. 13. Transfer of harmful bacteria from one food to another.
  6. 16. Time needed before cooking begins.
  7. 19. The kitchen hierarchy system.
  8. 21. Step-by-step directions in a recipe.
  9. 22. Protective hand covering.
  10. 23. The second-in-command in the kitchen.
  11. 24. A set of instructions for preparing food.
Down
  1. 1. Chef responsible for sauces.
  2. 2. A kitchen work area assigned to a cook.
  3. 3. Junior cook who assists senior chefs.
  4. 5. The French chef who created the Kitchen Brigade System.
  5. 7. Protection from workplace hazards.
  6. 8. Protective head covering used in food preparation.
  7. 10. The title or name of the dish.
  8. 11. The section of a recipe that lists all food items needed.
  9. 14. Occupational Safety and Health.
  10. 15. Chef responsible for fish dishes.
  11. 17. Protective clothing worn while cooking.
  12. 18. The number of servings a recipe produces.
  13. 20. A fall caused by wet or greasy floors.
  14. 21. Chef responsible for desserts and pastries.