The Flow of Food: Preparation Chapter 6

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Across
  1. 1. Your menu ________ tell customers when a TCS food is served raw or undercooked.
  2. 3. Check the temperature in the ______________ part of the food.
  3. 6. ________________ thaw food at room temperature.
  4. 7. Never cool large amounts of ___________ in a cooler.
Down
  1. 2. Reheat __________ foods that will be hot held to an internal temperature of 165 degrees.
  2. 3. ____________ food away when it has become unsafe and cannot be safely reconditioned.
  3. 4. To let food cool faster you should ____________ larger pieces of into smaller pieces.
  4. 5. TCS foods must be cooled from 135-70 degrees F within _______________ hours. Then it needs to be cooled from 70-41 degrees within four hours.