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ch. 2

Across
A principle that helps identify and evaluate hazards
A computerized record that contains information about each ingredient purchased, including purchase unit size and cost issue unit size and cost issue unit size and cost and recipe unit size and cost
A feature on a scale that excludes the weight of a pot or pan placed on the scale to hold ingredients being measured
Familiar menu items prepared as a customer might do at home
A number used to adjust ingredients in a recipe wen the number of servings and or serving size for a current recipe differs from the number desired
The production of items in small volumes to maximize food quality by reducing holding items until cooking
To check or verify such as oven temperature
The number of servings and serving size specified in a recipe
The weight of an item after cooking
Down
A tasting during which the raters do not know the recipes ingredients or preparation methods when they sample the items
A computerized record containing information about menu items tracked with the operations pos
A computerized record that contains the recipes for menu items produced along with each items selling price and food cost percentage
Skip
Computer programs that involve or impact standardized recipes
The quality and quantity of output compared to the amount of input such as labor hours needed to generate it
A formal process in which members of the taste test panel assess whether a recipe produces an acceptable product
The process of determining the food cost to produce all menu items that make up a meal offered at a set selling price when standardized recipes are used
The standard size of the package or container in which a product is typically purchased
A system that records an operations sales, product usage, and other important information on a daily, by shift, hourly, or other basis
The usable amount of a food ingredient that can be prepared from a given purchase unit of the ingredient
An item such as salad, potato, and other choices included as part of the entree selling price
The process of encouraging employees to follow work practices they have been taught
Hazard analysis critical control point