Dietary

12345678910111213
Across
  1. 1. Level 1 Consistency
  2. 6. The time the kitchen opens
  3. 7. Number of meal options offered
  4. 9. How we transport the food
  5. 10. Food that is mechanically altered into a ground texture
  6. 11. The lesser thick of the two thickened liquids
  7. 12. Number of meals served each day
  8. 13. What must be done before mopping
Down
  1. 2. Food item served almost daily at breakfast
  2. 3. The time the kitchen closes
  3. 4. Used to wash, rinse, and sanitize pots and pans
  4. 5. Must be recorded for 4 down
  5. 8. Juice that is only served at breakfast time