ServSafe 6-10

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Across
  1. 2. texture of fish, meat and poultry, Springs back
  2. 5. shellfish that is removed from its shell
  3. 6. food must be purchased from __________ Suppliers
  4. 7. storage order is based on internal cooking ?
  5. 8. must be keep these identification tags for 90 days
  6. 10. rotation of stock when storing food
  7. 13. the odor that fish gives off if it is old and should be rejected
Down
  1. 1. if u plan on Curing food u will need to obtain one.
  2. 3. can be stored almost indefinitely if correct conditions
  3. 4. best way to thaw foods
  4. 8. gradual thawing food before deep-frying
  5. 9. foodservice operation receive food after hours is referred to as _____ drop Deliveries
  6. 11. UHT and Aseptically packed food can be stored at ________ Temp
  7. 12. never handle ready to eat foods with ______ hands