Culinary Vocabulary Crossword
                                                      
                                                      
                                                      
                                                      
                                                      
                                                      
                                                      
                                                      
                                                      
                                                      
                                                      
                                                      
                                                      
                                                      
                                                      
                                                      
                                                      
                                                      
                                                      
                                                      
                                                      
                                                      
                                                      
                                                      
                                                      
                                                      
 
 
Down: 1) Employees who work outside the public space. Includes Chef, line cooks, dishwaashers, and menu planners.2) Rotation of food in storage to use the oldest inventory first. Many operations use the FIFO method to rotate refrigerated, frozen, and dry food during storage.4) The body's defense against illness.5) Desired yield divided by orginal yield = the number by which to multiply the ingredients.7) The tempature range between 41F and 135F. Pathogens grow well in food that has a tempature in this range.10) The legal responsibility that one person has to another.11) organisms that live on or in another organism (the host).15) means point of sale, refers to the place where some sort of transaction occurs.17) A way to remember the six conditions pathogens need to grow; food, acidity, tempature, time, oxygen, and moisture.18) The federal agency that creates and enforces safty related standards and regulations in teh workplace.19) A lover of fine food and drink.21) Removing food and other dirt from a surface.23) The most important part of personal hygiene.24) The leading cause of foodborne illness. Viruses can survive refrigeratorr and freezer tempatures. Across: 3) Materials situations or things that can cause damage to property and immediate injury.6) A major American rating resourse, rates thousands of properties with a five star system.8) A rating system better known in Europe then the United States, but it has recently begun rating organizations in hte United States and elsewhere. Restaurants are rated from one to three stars.9) Occurs when harmful things are present in food, making it unsafe to eat.12) The spread of pathogens from one surface or food to another.13) Employees who serve guests directly. Includes managers, hosts, servers, and busers.14) A person with a refined taste for food and wine.16) A disease transmitted to people by food.17) The body's negative reaction to a food protein.20) Restricted to those involved in the industry being featured. Manufacturers rent space here to exhibit, advertise, and demonstrate thier products or services.22) The microorganisms that cause illness.25) A system that assigns certain responsibilities to kitchen staff. Developed by Georges August Escoffier.26) These policies must address personal cleanliness, clothing, hand care and health in order to prevent foodhandlers from contaminating food.27) Reducing pathogens on a surface to safe levels.
 

 

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