WEEK 7-8 CROSSWORD PUZZLE

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