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Culinary Vocabulary

Name: _______________________

Date: ________________________
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Across
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Three = 1 TBSP
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Prepares sauces, stews and sauces foods to order
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50% onion, 25% carrot, 25% celery
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French meaning everything in its place
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Four = 1 gallon
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Quantity of a raw, uncooked food item after it is trimmed
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Straight-sided sauce pan
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42ºF-135ºF
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Two = 1 quart
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Food safety system designed to control food handling and reduce hazards
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Cast-iron skillet
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Manual slicing tool fitted with places to cut julienned or batonnet
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Prepares roasted and braised meats
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Responsible for all cold food production
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Slop-sided saute pan
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Relief cook. Covers all stations
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1/2 x 1/2 x 1/8" diamond
Down
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1/2 x 1/2" cube
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Prepares fish dishes
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Also called a drum sieve
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3/4 x 3/4" cube
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Stockpot fitted with a spigot to aid in draining
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Relatively shallow round pan for braising
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1/4 x 1/4" cube
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Untrimmed quantity of a food item
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Pastry Chef-prepares pastries and desserts
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Responsible for all aspects of the operation of the kitchen
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Disease causing microorganisms
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Small broiler used primarily for browning or meeting cheese
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7-sided oval cut
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Prepares vegetables, soups, starches and eggs
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Round cuts of varied diameter or thickness
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Two = 1 pint
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Directly in charge of production and works as an assistant to
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Rectangular pan. Standard nice 12 x 20 inches
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Matchstick cut 1/8 x 1/8"
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Perforated-metal conical strainer
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Portion control device usually used for soups and stews
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Eight = 1 cup