SERV SAFE CHAPTER 6

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Across
  1. 2. When cooling foods it is convenient to cut foods into ____ pieces
  2. 3. Always check the temperature in the ____ part of the food
  3. 5. Storing a food product in equipment designed to keep it hot
  4. 9. Foods that have been produced or grown, especially by farming
  5. 11. The process of partial sterilization, especially one involving heat treatment, usually done to dairy products
  6. 12. Make sure produce does not touch any surface exposed to ____ meat, seafood, or poultry.
  7. 15. Children are considered to be a ____ population for certain items that are undercooked on restaurant menus
Down
  1. 1. Is a piece of equipment that quickly lowers the temperature of food
  2. 4. Raw unpasteurized eggs that have been cracked and combined together
  3. 6. The ice scoop should be stored ____ the container
  4. 7. Plastic paddle filled with ice used to stir hot food to cool it quickly
  5. 8. Never use a ____ to scoop ice
  6. 10. Chicken salad should be stored for no longer than ____ days
  7. 13. Always ____ produce before prepping it
  8. 14. To become liquid or soft as a result of warming