25' Mid-Term Study Guide

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Across
  1. 3. How many pints in a quart?
  2. 9. How many steps when using a triple sink?
  3. 10. Free from dirt.
  4. 12. Reheat temperature
  5. 14. Helps remind us how to use Fire Extinguishers
  6. 15. Chemical Leavening Agent?
  7. 17. Must be min. 20 seconds long.
  8. 18. Blood is this type of contaminant?
  9. 23. Cooking temperature of steak.
  10. 24. OZ
  11. 25. How many Quarts in gallon?
  12. 26. Running water, Refrigerator, microwave
  13. 27. First step when cleaning & Sanitizing?
  14. 28. How many ounces in a cup?
Down
  1. 1. When you cut in the butter.
  2. 2. 41-135
  3. 4. Runny Yolk,Runny White
  4. 5. Bleach is this type of contaminant?
  5. 6. 3rd step when cleaning and sanitizing?
  6. 7. Plastic is this type of contaminant?
  7. 8. Number of servings.
  8. 11. A quick bread we made in class?
  9. 13. Tsp
  10. 16. Food Cooled on the counter.
  11. 19. chicken touches lettuce.
  12. 20. #
  13. 21. C
  14. 22. Cooked to 155.