Chapter 10 Culinary 3

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Across
  1. 4. one of the few correct cleaning tools(ends with towel)
  2. 5. When throwing out chemicals, follow the instructions on the label
  3. 6. the amount of minerals in your water
  4. 9. check water temperature, pressure, and sanitizing levels
  5. 10. after cleaning and sanitizing the surface must ___________
  6. 11. certain machines must be ______ before cleaning
  7. 12. are used to hold dishes for the dish washer
  8. 13. reduce pathogens on a surface to safe levels
  9. 15. with a high temperature wash or soaked in water at 177 F for 30 sec
  10. 16. scrape,_ _____,or soak items before washing
  11. 17. is measured in parts per million (ppm)
Down
  1. 1. to much sanitizer can leave a bad taste on items or ______ metals
  2. 2. is a sanitizer that needs 30 sec of soak time
  3. 3. the process of removing food and other dirt of a surface
  4. 5. tableware and utensils are often cleaned in a
  5. 7. cleaners must be stable, _________ and safe to use
  6. 8. can reduce the solution's effectiveness
  7. 14. certain machines and equipment have _______ parts that need to be cleaned
  8. 17. is a sanitizer that needs 7 sec of soak time
  9. 18. used to check the concentration