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Careers in Foodservice (Chapter 3.1)

Horizontales
Works closely with food scientists to produce new food products
Helps chefs to select food and equipment that will best fit their needs and budgets
Giving employees work experience in many different tasks
Coordinates and assigns duties to the hosts, servers, and bussers
A wide selection
The chef responsible for preparing cold food items
Another name for line cook
Cooks that work the food production line
Orders ingredients and makes sure that they are prepared correctly
Verticales
Manages the banquet operations of hotels, banquet facilities, hospitals, and universities
Coordinates the food for each function
A program in which an advanced student works at a business to get hands-on training
Sets new standards in food technology by creating new food products and cooking methods
A system by which employees are rotated through a series of jobs, allowing them to learn a variety of skills
Responsible for making baked items, such as breads, desserts, and pastries
Proof that you are an expert in a specific topic, such as culinary arts, baking, and pastry making
A company that sells products to the food-service industry
Supervises and sometimes assists other chefs in the kitchen