Across
- 2. food that requires time and temperature control for safety
- 4. measure of variability
- 10. a document that allows a regulatory requirement to be waived or changed
- 11. cracked eggs in a bowl
- 13. becoming a liquid or soft because of warming
- 14. not completely cooking a food during prep, and then cooking it just before the service
Down
- 1. thing that have been grown or produced especially by farming
- 3. subjected to a process of partial serilization
- 5. a container filled with cold water, ice, or both to cool hot foods
- 6. used to stir food to make it cold
- 7. used to scoop ice
- 8. a quick freezer
- 9. where cooked or reheated food is held intentionally hot prior and during service to customers
- 12. a note on the menu that informs customers that TCS items may be raw or undercooked
- 15. not to be used to scoop ice