Food Science

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Across
  1. 2. cuts of meat are large sections of the animal which are then cut down further by a butcher into retail cuts
  2. 7. defines which animal the meat is from (beef, veal, pork, lamb)
  3. 8. bacteria that cause food poisoning multiply quickest between 40°F and 140°F
  4. 9. internal temperature of 145˚F (after a three-minute rest time)
  5. 11. internal temperature of 165˚F
  6. 12. internal temperature of 145˚F (after a three-minute rest time)
  7. 13. internal temperature of 160˚-165˚F
Down
  1. 1. cuts of meat are smaller cuts which are sold for consumption at home or in a restaurant
  2. 3. internal temperature of 160˚F
  3. 4. indicates the recommended date by which the store should sell the product.
  4. 5. shows the product is fit for consumption because it has passed required inspections
  5. 6. indicates the cost of the product per pound.
  6. 10. indicates the exact weight of the product
  7. 14. Poultry internal temperature of 165˚F