Chapter 6

2. What kind of water bath should food be put into?
4. What kind of shellfish can be offered from a display tank?
5. What required internal temperature should be reached?
8. What does it mean to become liquid or soft?
9. What should you never touch ice with?
11. What does it mean to sterilize a product to make it safe for consumption?
13. What are raw unpasteurized eggs called?
14. What can washing food before prepping prevent?

1. What part of the food should you check the temperature in?
2. What do you use when you want to cool food from the inside out?
3. When cooling food what should be longest amount of hours food should be cooled at?
6. What should you never scoop ice with?
7. When should food be stored after cooking?
10. What items do you cut into smaller pieces?
12. What method should be used when packing food?