WEEK 7-8 CROSSWORD PUZZLE

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Across
  1. 1. its juices — somehow come into contact with any other food products but
  2. 3. can be simple or intricate as you like.
  3. 7. Just like meat, fish or any animal-based food product, raw or
  4. 13. When adding sauce for plating it should be ______
  5. 14. ______ spoils very quickly unless it is properly handled and stored.
  6. 16. ________________ is the amount of food listed (and recommended) on a product‘s Nutrition Facts (panel of packaged food) or the amount of food recommended in the Food Guide Pyramid and the Dietary Guidelines* for Americans.
  7. 17. ____ is naturally beautiful.
  8. 18. Garnishes can also provide complementary _____
  9. 23. The plate should be _____ enough to hold all the food.
  10. 24. refrigerate promptly
  11. 28. It is not recommend to ______ poultry after it has been thawed.
  12. 29. cook meat and poulty immediately after microwave thawing.
  13. 30. salad vegetables or greens.
  14. 32. act of arranging the meal on the individual plate immediately before its shared.
  15. 33. _______ food should not be eft eat more than 2 hours at room temperature.
  16. 35. for fast thawing, place in a leak-proof plastic bag.
  17. 36. Presentation should look _____
  18. 37. Implanting, balance in color, shape and texture is very important. In color, you should use ___ to three colors.
  19. 38. discard any food left out at room temperature for more than 2 hours
  20. 39. Remember, freezing doesn’t ___ bacteria.
  21. 40. that it has never been colder than 26°F
  22. 41. _____ purchase refrigerated or frozen items after selecting your non perishable purchase refrigerated or frozen items after selecting your non perishable.
  23. 42. Refrigerator allows safe ______
  24. 43. Do not buy food without ______
  25. 46. Garnishes add ____ and continue a theme
  26. 47. Plating should be kept simple to focus on one ingredient and should avoid ____ on the plate.
  27. 48. purchase refrigerated or frozen items after selecting your non perishable
  28. 49. Selecting the right ____ is the first step.
  29. 50. ______ - cook or freeze fresh poultry, fish, ground meat, and variety meats within 2 days; other beef, veal, lamb or pork, within 3 to 5 days.
  30. 51. 29. The following are the factors to consider in presenting/plating poultry dishes except:plating, white meat,garnishing
  31. 52. ones that are already cooked or ones that will be eaten raw, such
Down
  1. 2. Garnishes add color and continue a _______
  2. 4. always wash hand with warm water and soap for 20 second before and after handling food.
  3. 5. don’t cross contaminate
  4. 6. Always remember that all garnishes should be ______
  5. 8. Balance in color, shapes and texture all food items on the plate must add ______ to the main dish.
  6. 9. Never choose meat or poultry in packaging that is torn or ______
  7. 10. is the only way to kill foodborne pathogens.
  8. 11. Hot food should be served ___
  9. 12. If the food is the _________, then the plate is frame.
  10. 15. chicken carry certain
  11. 16. place food into ______ containers and immediately put in the refrigerator or freezer for rapid cooling.
  12. 19. it allows slow, safe thawing.
  13. 20. Use ______ leftovers within 4 days.
  14. 21. It‘s not always what you eat, but how much you eat - It‘s the ____ of your servings that really counts!
  15. 22. After being brought to home from market, poultry should be _____quickly as possible.
  16. 24. can happen when raw poultry — or even
  17. 25. Your plate is your _____
  18. 26. f the label on a raw poultry product bears the term "___," that
  19. 27. When plating it is important to keep the edges of the plate clean. Clean spills or sauces away with a moistened clean sponge or ________
  20. 31. Adding garnishes will enhance _____ of the food.
  21. 34. When smashing the sauce in the palate you can use ______
  22. 35. Plating/ presenting poultry dishes requires __________
  23. 44. is how much food you choose to eat at one time (breakfast, lunch, dinner, or snack), whether in a restaurant, from a package, or in your own kitchen.
  24. 45. Safe steps in food handling, cooking and storaging are essential to prevent _____ disease
  25. 48. Raw duck and poultry can carry the ________ bacteria, which is responsible for more cases of food poisoning than any other pathogen