Across
- 2. the total cooling process should take no longer than how many hours
- 6. piece of equipment that lowers temps. quick
- 8. what food should never be served in operations that serve high risk populations
- 10. pooled eggs should be held at how many degrees
- 13. this should appear next to the menu items
- 15. cut larger items into ________ pieces
Down
- 1. never use this to scoop ice
- 3. plastic container filled with frozen water to stir food
- 4. never cook partially cooked foods for longer than how many minutes
- 5. to become soft and unfrozen as a result of warming
- 7. how many days should salads be stored for
- 9. things that have been grown by farming
- 11. keeping hot foods ready to serve to the public
- 12. partial sterilization involving heat treatment
- 14. consumer advisories must be included on a menu if the menu item is what