Ch. 6

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Across
  1. 2. the total cooling process should take no longer than how many hours
  2. 6. piece of equipment that lowers temps. quick
  3. 8. what food should never be served in operations that serve high risk populations
  4. 10. pooled eggs should be held at how many degrees
  5. 13. this should appear next to the menu items
  6. 15. cut larger items into ________ pieces
Down
  1. 1. never use this to scoop ice
  2. 3. plastic container filled with frozen water to stir food
  3. 4. never cook partially cooked foods for longer than how many minutes
  4. 5. to become soft and unfrozen as a result of warming
  5. 7. how many days should salads be stored for
  6. 9. things that have been grown by farming
  7. 11. keeping hot foods ready to serve to the public
  8. 12. partial sterilization involving heat treatment
  9. 14. consumer advisories must be included on a menu if the menu item is what