Vocab chapter 8 op Crossword
|
Down:
1) Travel for unique eating and drinking experiences in the context of the local culture2) A team of foodservice employees, for example, the service brigade (all service personnel) or the kitchen brigade (all kitchen personnel), in which each member is assigned a set of specific tasks3) A contract for a meeting or other special occasion that details the date, the sequence of events, special needs, foods and beverages, prices, and guaranteed quantities6) The creative arts and crafts of preparing foods8) The period of time between high and low or closed seasons when demand for services decreases9) French term referring to a menu offering a complete meal at a fixed price10) What is left of the sales price after deducting operating costs11) The number of successive diners sitting in one seat or at one table during each dining period, breakfast, lunch and dinner13) A french term pertaining to a specific style of cooking ( such as Asian cuisine), or a country's food in general (such as Mexican cuisine14) The farming and cultivation of water plants, fish, and crustaceans, such as kelp, salmon, catfish, oysters, and shrimp, in large quantities for human consumption15) A menu in which each item is priced and prepared separately22) The amount or quantity produced or returned after the preperation, processing, or cooking of a product or recipe |
Across:
3) A food and beverage function designed, priced, and produced for a client usually for a single event or occasion4) The process of arranging menu offerings in a visually appealing fashion5) A contract that specifies the item(s) wanted, including a brief description of quality and grade, the number desired, and the price7) A system of tracking inventory on a continual basis so that current information on the level of stock is always available10) Central storage area where food and supplies are recieved and kept until requisitioned12) The result of boiling a liquid (usually stock, wine, or a sauce mixture) rapidly until the volume is reduced by evaporation, thereby thickening the consistency and intensifying the flavor16) A designated work area or department in a kitchen17) A department within a restaurant, hotel, or resort property that is charged with selling and lanning special meetings and food and beverage events18) The strained liquid that is the result of cooking vegetables, meat, or fish and other seasonings and ingredients in water19) Agreements directing a majority of purchases to one purveyor20) The number of employees who leave their job because they intentionally miss work, quit, or are terminated21) Food-service supplier23) A style of service in which the enree, vegetables, and starches are served by the waitstaff directly from a platter to a guests plate |
 |
|
|