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en
CR
20
Table Service : It is a type of food service where the diners sits at the table and served by waiter or waitress.
Filipino service : Used by many filipino; all courses are on the table.
Tray service : Serving meals for the sick and also used in serving breakfast in bed.
Blue Plate service : Used when the group is small; the plates are prepared with a whole main course.
Family and Compromised service : Best used when the diners are not more than 8;
American service : The foods are prepared and arrange on trays and carried by the waiter to the dining room; less expensive and speedy
Russian service : Used on luxury restaurants and hotels
French service : This employs waiters for each station; the chef de rang or chef of rank is the principal waiter.
English service : It is similar to family style; all foods are served on the table by the host.
Self service : This type is offered in cafeterias and food establishments offering buffet, smorgasbord service, vendo machine and drive in resto.
Cafeteria : Type of self service that the costumers choose from the foods display.
Buffet : Type of self service that is the most practical service for guests.
Counter service : Most economical food service; used in drugstores, coffee shops, supermarkets and department stores.
Noodles : Type of pasta that is generally made from flour.
Starch noodles : Vermicelli-sized strings that are made from beans that are popular throughout the asian countries.
Fresh noodles : Contains 35% moisture; the color is white or light yellow and becomes chewy when cooked.
Dry noodles : Contains 8-10% moisture and they have long shelf life; color and opaqueness are major qualities.
Wet noodles : Their moisture content is 52%; are cooked in boiling water before they are sold.
Instant fried noodles : They are called "ramen or "ramyeon" and usually packed with seasonings.
Steamed and dried noodles : This has long shelf life until a year because of low moisture content.
Flour : The largest component of noodles.
Caroteniod : Are found in the endospherm and gives the creamy-yellow color to the flour.
Flavoniod : Which mostly come from the bran are colorless and more stable at acidic PH.
Starch : Is the most predominant component in flour.
Across:4. | They are called "ramen or "ramyeon" and usually packed with seasonings. | 8. | It is similar to family style; all foods are served on the table by the host. | 9. | Type of pasta that is generally made from flour. | 11. | Vermicelli-sized strings that are made from beans that are popular throughout the asian countries. | 15. | Type of self service that is the most practical service for guests. |
| 17. | Type of self service that the costumers choose from the foods display. | 18. | Which mostly come from the bran are colorless and more stable at acidic PH. | 19. | Contains 8-10% moisture and they have long shelf life; color and opaqueness are major qualities. | 20. | Used by many filipino; all courses are on the table. |
| | Down:1. | Their moisture content is 52%; are cooked in boiling water before they are sold. | 2. | Used on luxury restaurants and hotels | 3. | It is a type of food service where the diners sits at the table and served by waiter or waitress. | 5. | Serving meals for the sick and also used in serving breakfast in bed. | 6. | Most economical food service; used in drugstores, coffee shops, supermarkets and department stores. | 7. | This employs waiters for each station; the chef de rang or chef of rank is the principal waiter. |
| 10. | This type is offered in cafeterias and food establishments offering buffet, smorgasbord service, vendo machine and drive in resto. | 12. | Are found in the endospherm and gives the creamy-yellow color to the flour. | 13. | The largest component of noodles. | 14. | Is the most predominant component in flour. | 16. | Contains 35% moisture; the color is white or light yellow and becomes chewy when cooked. |
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© 2013
PuzzleFast.com, Noncommercial Use Only
Across:4. | They are called "ramen or "ramyeon" and usually packed with seasonings. | 8. | It is similar to family style; all foods are served on the table by the host. | 9. | Type of pasta that is generally made from flour. | 11. | Vermicelli-sized strings that are made from beans that are popular throughout the asian countries. | 15. | Type of self service that is the most practical service for guests. |
| 17. | Type of self service that the costumers choose from the foods display. | 18. | Which mostly come from the bran are colorless and more stable at acidic PH. | 19. | Contains 8-10% moisture and they have long shelf life; color and opaqueness are major qualities. | 20. | Used by many filipino; all courses are on the table. |
| | Down:1. | Their moisture content is 52%; are cooked in boiling water before they are sold. | 2. | Used on luxury restaurants and hotels | 3. | It is a type of food service where the diners sits at the table and served by waiter or waitress. | 5. | Serving meals for the sick and also used in serving breakfast in bed. | 6. | Most economical food service; used in drugstores, coffee shops, supermarkets and department stores. | 7. | This employs waiters for each station; the chef de rang or chef of rank is the principal waiter. |
| 10. | This type is offered in cafeterias and food establishments offering buffet, smorgasbord service, vendo machine and drive in resto. | 12. | Are found in the endospherm and gives the creamy-yellow color to the flour. | 13. | The largest component of noodles. | 14. | Is the most predominant component in flour. | 16. | Contains 35% moisture; the color is white or light yellow and becomes chewy when cooked. |
| |
© 2013
PuzzleFast.com, Noncommercial Use Only