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Culinary Arts Chapter 3 terms II

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Across
3
Orders ingredients and makes sure that they are prepared correctly
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The lowest temperature at which foods can be safely cooked (leave off minimum)
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One who works under the guidance of a skilled worker to learn a particular trade or art
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Prepares ingredients to be used on the food production line
Down
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Manages all kitchen operations
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A kitchen system where specific tasks are assigned to each member of the kitchen staff
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Buys food and supplies according to his or her restaurant clients’ current needs