Chapter 5 and 6 crossword

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Across
  1. 1. Using a _____ Chiller is an effective cooling method.
  2. 5. Deliveries should happen between Slow or ___ hours.
  3. 7. Pooled eggs are cracked open and ________ in a container
  4. 8. Using an Ice ______ is an effective cooling method
  5. 11. FDA advises against putting raw/undercooked food on a _________ menu.
  6. 13. You should _____ thaw food at room temp.
  7. 16. 145F for 4 minutes: ______ of pork or beef.
  8. 17. Shellfish must be received with a _________ identification tag.
  9. 19. Using an Ice _____ Bath is an effective cooling method
  10. 20. Inspection reports can be from the USDA, ___, or a third party inspector.
Down
  1. 2. The 2nd from the top of the storage order
  2. 3. Wash produce under ________ water.
  3. 4. Variance is required for fresh _____.
  4. 6. Use ___________ to check food temperatures during receiving.
  5. 9. Thickness and _______ can affect cooling times.
  6. 10. Variance is required for ___ shellfish.
  7. 12. Never use a _____ to scoop ice.
  8. 14. The top of the storage order
  9. 15. Frozen foods must be delivered frozen _____.
  10. 18. Never touch ice with _____.