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Culinary Essentials Chapter 5 Terms

Across
An individual place setting that includes utensils, glasses, and dishes
Goal
A foodservice worker who helps maintain an inviting table and keeps the service station stocked with supplies
Suggesting a larger size or better quality than the customer’s original order
A dish placed under another dish to protect the table from spills
A group of tables that comprises a service staff member’s responsibility
Bringing dishes to the table without using a try
A cardboard box with a bag of concentrated soda syrup inside
A small portion of hot or cold food meant to stimulate the appetite that is served as the first course of a meal
The service staff member who has the most contact with the customers
To extract a substance’s flavors by placing it in a hot liquid
The overall quality or character of a person or business
A half-size cup for espresso
Down
A part of a meal that is served at one time
A beverage made from espresso and steamed and foamed milk
The employee who greets the customers by smiling warmly and welcoming them
A stand that has metal, wood, or plastic leg frames what will fold
A system involving a computer that has either a number or a button code for each item on the menu that sends the order to the kitchen
An area where supplies are kept for the service staff to reset tables between customers
The customers who come regularly to a business
Clothing that is worm by a particular group to help identify workers
Emphasizing a particular menu item
An arrangement to have a table held for a customer at a specific time
Spending money at a business
Bringing dishes to the table at the same time on a large tray
The employee who correctly reads the amount of the b ill, processes the payment, and makes change
A beverage made by forcing hot water and steam through finely ground, dark-roasted coffee beans
To predict
To set items on the table before food is served