Definitions
True or False
Definitions
Unscramble
Cooks
100
The person responsible for all baked items, including breads, pastries, and desserts; French for pasty chef

Pâtissier 

100

Wearing clean, single-use disposable gloves is the best way to avoid bare hand contact with ready to eat foods

True

100

A culinary movement that investigates the use of chemistry, physics, and scientific principles in restaurant cooking

Molecular gastronomy 

100

qutoe

Toque

100

Culinary career began at the age of 13 in his uncle's restaurant. He's called the "emperor of the world's kitchens"

(starts with an "A")

Auguste Escoffier 

200

Meals consisting of dozens of courses of elaborately and intricately prepared, presented, garnished and sauced foods

Grand cuisine

200

When washing hands and arms, you suppose to wash them for 10 seconds

False; briskly with soap for 20 seconds

200
The blending or use of ingredients and/or preparation methods from various ethnic, regional or national cuisines in the same dish

Fusion cuisine 

200

rtiaasn

Artisan 

200

Known as the "cook of kings and the king of cooks," was acknowledged master of French grand cuisine


(Girl name)

Marie-Antione Careme 

300

French for "new cooking", a mid-20th-century movement away from many classic cuisine principles 

Nouvelle cuisine

300

An executive pastry chef reports to the pastry chef

False; the pastry chef reports to the executive pastry chef

300

Area assigned where needed to assist and learn the area

Assistants and Apprentices 

300

thapoegn

Pathogen

300

By the age of 15 he had passed his professional exam; considered by many the father of modern French pastry

Gaston Lenotre 

400

An awareness of the source of ingredients with an emphasis on serving locally grown and minimally processed fresh food in season

Farm-to-table movement

400

Guild system was a system created to staff a kitchen

False; brigade

400

Single-celled organisms as well as tiny plants and animals that can be seen only through a microscope

Microorganism 

400

srocs noitanimatnoc

Cross contamination 

400

Called a true visionary and ambassador of bread, credited with elevating the craft of bread baking; worked in his father's bakery at age 14

Lionel Poilane 

500

A broad range of temperatures in which most of the bacteria that cause food-borne illnesses multiply rapidly

Temperature Danger Zone

500

The process of extracting sugar from a large tropical grass as known as crystals began in India

False; sugarcane

500

Participates in, supervises and coordinates the preparation of menu items

Sou-chef

500

feconcitren

Confectioner

500

Known as the "Picasso of Pastry"; chocolate deserves a special mention

Pierre Herme 

M
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