KNOWLEDGE CHECK

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Across
  1. 2. type of physical hazards
  2. 3. ___ hours is the maximum length of time to consume food safely within the temperature danger zone.
  3. 5. french term for garlic mayonnaise
  4. 8. A in FATTOM
  5. 10. type of biological hazards
  6. 14. ____is from 41F to 135F - where bacteria growth occurs most rapidly on food
  7. 15. combination of herbs used to flavor stocks.
  8. 16. means free from impurities
  9. 17. cooking temp. of this meat should reach 145F internal temp for 15 seconds
  10. 18. One of potentially hazardous food
  11. 19. this ingredient needs to be roasted before making a brown stock.
  12. 21. chopping board color used for fruits and vegetables
Down
  1. 1. transfer of microorganisms from one surface to another
  2. 4. a thickener made from flour + butter
  3. 6. O in YOPI
  4. 7. scientific approach in determining hazards in flow of food.
  5. 9. type of dressing that is oil based.
  6. 11. egg + ______ are main ingredients used in making hollandaise
  7. 12. type of chemical hazards
  8. 13. one of the mother sauces that uses milk, roux, onion pique, nutmeg and pepper
  9. 20. bacteria commonly found in chicken