This chef produces all baked goods, desserts, and pastries for an operation.
French for “to put in place”; it refers to the preparation and assembly of ingredients, pans, utensils,
equipment, or serving pieces needed for a particular dish or service, and it includes not only the production of a dish, but also the setup before and cleaning while preparing
These chefs produce the menu items under the supervision of the chef or sous chef; each station chef
or line cook is assigned a specifi c task based on either the cooking method and equipment or the category of
items to be produced.
Refers to the way a food tastes.
Person responsible for service throughout the dining room or a section of it.
Person in the modern kitchen brigade system who communicates orders, makes sure the food is cooked
in the right order and for all parties at the table, and sees that servers run food to the table while it is warm and
ready.
Person responsible for assuring that the tables are set properly for each course, food orders are
delivered properly to the correct tables, and the needs of the guests are met.
Something that enhances the fl avor of an item without changing the primary fl avor of the dish. There
are four basic types of seasoning ingredients: salts, peppers, sugars, and acids.
Down
Also known as the second chef, the sous chef is responsible for scheduling personnel and covering
the chef or station chefs’ work as necessary, accepting orders from the dining room and relaying them to various
station chefs, and reviewing the dishes before service.
The bark, roots, seeds, buds, or berries of an aromatic plant that are used to enhance and add to the
flavor of food.
Person responsible for the wine service, including purchasing wines, assisting guests in selecting
wines, and serving the wines.
Person responsible for clearing plates, refi lling water glasses, and other general tasks appropriate
for new dining-room workers.
Person responsible for explaining the menu to guests and taking their orders. The captain is also
responsible for any table-side preparations.
Something that enhances the base ingredients of the dish and brings another fl avor to the product; for
example, the addition of a small amount of onion might enhance the fl avor of a dish without changing it, but the
addition of a large quantity of onion introduces an onion fl avor to the dish. There are many types of fl avorings
that have the capability to change the taste of the original food product: herbs, spices, extracts, fruits and
vegetables, aromatic liquids, and cured food
The person responsible for all kitchen operations in the modern kitchen brigade system.
The leaves, stems, or flowers of an aromatic plant that are used to enhance and add to the flavor of food.
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Where is my puzzle?
All your puzzles are accessible from your 'My Puzzles' page, which you can access using the navigation bar at the top when you are logged in.
Be sure to log in using the same email address you used when you created your puzzle.
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There is a 'Make Printable' button on the top left of your puzzle that will let you sign up for a plan or purchase a single puzzle.
Once paid, that button will turn into a 'Preview + Publish' button that will put your puzzle in a format that can be printed or solved online.
Once you publish your puzzle, you can click the print icon or use your browser’s print function.
It looks weird when printed.
First make sure you’ve published your puzzle. See the 'How do I print?' section above for more information.
99% of other printing issues have to do with printer settings. Instead of trying to fiddle with printer settings, which can be time-consuming and frustrating, there are a couple workarounds you can try.
You can try printing from a different browser, since different browsers have different default print settings. Alternately, you can try saving as a PDF (next to the print icon) and print that.
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We invested in building a number of premium features that free sites are unable to offer: the ability to automatically or manually add words to your puzzle, save-as-you-go puzzle editing, the ability to access your puzzles from any computer, an uncluttered and ad-free interface, the ability for friends and colleagues to solve your puzzles online, and quick responsiveness to reported issues.
My Crossword Maker is the lowest-price service we've found that provides these features, and is designed for people who are not satisfied with what free sites are able to provide.
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We’re sorry you thought My Crossword Maker was free, that must have been frustrating.
We’re constantly trying to provide a clear and straightforward user experience, and we’re not trying to hide the price: on the page where you make your puzzle, the price is listed in the overview in the top left (before you log in), below the 'Make Printable' button (after you log in), in the FAQ below the grid, and also in the tour.
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If you haven’t gotten the password reset email, check your spam folder, be sure you’re checking the email account that the email was sent to, and be aware that some school email systems block emails from non-school email addresses.
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Not all my words are in my puzzle.
When you hit the 'Arrange' button, our algorithm will try to arrange all your words on the grid, and will move words around to try to fit the most words.
This will get all the words on the grid about 90% of the time, depending on the word list. For the other 10%, you will get an alert explaining that the words that did not fit were added to the scratchpad.
It prints on two pages.
Big puzzles won’t always print on one page — the clues and grid are the smallest we could make them while keeping them readable for everyone.
That said, different browsers print in slightly different ways, so you could try using 'print preview' using a different browser (or try the PDF button) to see if you like how that looks better.
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Check your spam folder, and be aware that some school email systems block emails from non-school email addresses. Try providing a different email address if you think our emails to you are being blocked.
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