My Crossword Maker Logo
Powered by BrightSprout
Save Status:
or to save your progress. The page will not refresh.
Controls:
SPACEBAR SWITCHES TYPING DIRECTION
Answer Key:
Edit a Copy:
Make Your Own:
Crucigrama Sopa de Letras Hoja de Trabajo
Calificar este Puzzle:
Log in or sign up to rate this puzzle.

Culinary Arts Chapter 3 terms

Horizontales
Study
The path food takes from when it is received by an establishment to when it is disposed of as waste
Washing dishes, glasses, cookware, and utensils by hand
Helps chefs to select food and equipment that will best fit their needs and budgets
A program in which an advanced student works at a business to get hands-on training
The chef responsible for preparing cold food items
Coordinates and assigns duties to the hosts, servers, and bussers
Giving employees work experience in many different tasks
Works closely with food scientists to produce new food products
Jobs for which you do not need to have training or experience
Oversees the operation of the entire restaurant
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
Verticales
Supervises and sometimes assists other chefs in the kitchen
A company that sells products to the food-service industry
Manages the banquet operations of hotels, banquet facilities, hospitals, and universities
Coordinates the food for each function
Sets new standards in food technology by creating new food products and cooking methods
Cooks that work the food production line
Proof that you are an expert in a specific topic, such as culinary arts, baking, and pastry making
A wide selection