Chapter 6 cooking

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Across
  1. 4. What does it mean when food is sterilized and has no bacteria?
  2. 5. When should food be stored after cooking it?
  3. 9. What is on your food before you wash it?
  4. 12. How many readings should you take when checking the temp. of food?
  5. 13. What should you never scoop ice with?
  6. 14. Paddle What is one thing you can use to thaw food?
Down
  1. 1. What are raw eggs called?
  2. 2. What should you never pick ice up with?
  3. 3. When checking the temp. of food, what part should you check?
  4. 6. What kind of shellfish can be sold from a display tank?
  5. 7. What sized food should you cut into smaller pieces?
  6. 8. What is the max. amount of hours you can let your food thaw for?
  7. 10. What is it called when you let food sit to become soft?
  8. 11. What should be used when packing food?
  9. 14. What kind of water bath should food sit in?