Across
- 4. the practice of keeping food at a high temp. to prevent bacterial growth to ensure it remains safe
- 6. When cooling food you should do what to the size?
- 9. a specialized commercial grade appliance designed to rapidly cool hot food to a safe temp.
- 11. a measurable difference or deviation from an expected standard
- 12. Cut larger items into (blank) pieces.
- 13. Never cook food for longer than how many minutes during initial cooking of meat, seafood, poultry, or eggs?
- 15. You should never eat this kind of meat.
Down
- 1. heating food/beverages to a specific temp. for a set period of time to kill harmful bacteria
- 2. Never scoop ice with your (hands).
- 3. What should be down with food that's not presented honestly?
- 5. Fresh fruits/veggies
- 7. raw, unpasteurized eggs that have been cracked and combined together
- 8. After being used to chill a salad bar, ice should not be used in drinks because it could be (blank).
- 10. a kitchen tool used to rapidly cool hot foods/liquids
- 14. For something to become liquid or soft as a result of warming