Ch. 6 - The Flow of Food

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Across
  1. 1. If food is going to be partially cooked, never cook the food longer than how long?
  2. 3. Cracked eggs mixed into one container.
  3. 4. To let frozen food warm until it's no longer frozen.
  4. 5. If food is going to be partially cooked, freeze or refrigerate to at least what temperature?
  5. 7. When checking the temperature of TCS foods, reach the required _ internal temperature.
  6. 9. Keeping cooked food hot, safely.
  7. 11. Poultry, stuffing made with meat, stuffed meat, and seafood should be cooked to what minimum internal temperature?
  8. 12. Fresh fruits and vegetables.
  9. 13. Fruits, vegetables, grains, and legumes should be cooked to what minimum internal temperature?
  10. 14. Machines that rapidly cool hot food.
Down
  1. 2. Frozen paddle used to stir and cool hot foods quickly.
  2. 3. Heated to kill germs, then cooled
  3. 6. Permission to use nonstandard food-safety methods.
  4. 8. When checking the temperature of TCS foods, check the _ part of the food.
  5. 10. Roasts of pork, beef, veal, and lamb should be cooked to what minimum internal temperature?