Vocab chapter 8 op Crossword
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Down:
1) A french term pertaining to a specific style of cooking ( such as Asian cuisine), or a country's food in general (such as Mexican cuisine2) A system of tracking inventory on a continual basis so that current information on the level of stock is always available3) French term referring to a menu offering a complete meal at a fixed price6) The strained liquid that is the result of cooking vegetables, meat, or fish and other seasonings and ingredients in water7) Food-service supplier9) Travel for unique eating and drinking experiences in the context of the local culture13) 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 tasks14) The farming and cultivation of water plants, fish, and crustaceans, such as kelp, salmon, catfish, oysters, and shrimp, in large quantities for human consumption16) Central storage area where food and supplies are recieved and kept until requisitioned18) A designated work area or department in a kitchen22) A department within a restaurant, hotel, or resort property that is charged with selling and lanning special meetings and food and beverage events |
Across:
4) 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 quantities5) A contract that specifies the item(s) wanted, including a brief description of quality and grade, the number desired, and the price8) A food and beverage function designed, priced, and produced for a client usually for a single event or occasion10) The number of employees who leave their job because they intentionally miss work, quit, or are terminated11) The creative arts and crafts of preparing foods12) A menu in which each item is priced and prepared separately15) The number of successive diners sitting in one seat or at one table during each dining period, breakfast, lunch and dinner17) Agreements directing a majority of purchases to one purveyor19) 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 flavor20) What is left of the sales price after deducting operating costs21) A style of service in which the enree, vegetables, and starches are served by the waitstaff directly from a platter to a guests plate23) The amount or quantity produced or returned after the preperation, processing, or cooking of a product or recipe24) The process of arranging menu offerings in a visually appealing fashion25) The period of time between high and low or closed seasons when demand for services decreases |
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