Across
- 5. don't need training or experience
- 6. an advanced culinary student works at food service business to get hands on training
- 7. coordinates the food for each function
- 8. supplies food and lodging to customers away from home
- 9. employees given many tasks
- 10. uses culinary science to set new standards in food technology
- 13. oversees work of restaurant
- 14. is a style of cooking
- 16. manages the banquet operations of hotels
- 18. specific preparation and cooking tasks
- 19. work under the guidance of a skilled worker to learn the skills of a particular trade or art
- 20. manages all kitchen operations
- 21. buys food and supplies for restaurants according to his or her clients
- 22. responsible for making baked items
- 23. work on the food production line
Down
- 1. supervises sometimes assists other chefs
- 2. responsible for preparing cold food items
- 3. prepares ingredients to be used by line cooks
- 4. coordinates and assigns duties to the serving staff
- 7. is proof that you are an expert in a specific topic
- 11. is a general preference or dislike for something within an industry
- 12. orders ingredients for menu dishes
- 15. entry level employees are rotated or given specific time
- 17. works close with the food scientists produce new products