Culinary Arts

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Across
  1. 3. Cool food from 135 to 70 degrees within _____ hours
  2. 4. The three hazards are Chemical, Physical, and
  3. 6. Washing hands and wearing clean clothes are examples of good personal
  4. 12. This bacteria is linked to ready-to-eat foods and beverages
  5. 15. Worn when handling ready to eat foods
  6. 16. When a food allergen touches another food
  7. 17. You must change hot buffet food every ____ hours
  8. 23. Bacteria grows _____ when in range of 70-125 degrees
  9. 24. Bug sprays, cleaning compounds and fertilizers are examples of _____hazards found in food
  10. 26. Mold is an example of
  11. 27. Total seconds needed to properly wash hands
  12. 28. If the ph level of water is 14 is highly
  13. 30. The transfer of harmful bacteria from one object to another.
  14. 31. What thermometer measures the surface
  15. 32. Raw or undercooked ground meat is linked to this bacteria
  16. 33. An immersion probe is an example of a
  17. 35. What RTE foods do you not have to use gloves for when washing
  18. 38. You must stick the thermometer is the ____ part of the food
  19. 39. Small, living plant or animal not visible to the naked eye
  20. 40. Which shelf should raw chicken be stored in a refrigerator?
Down
  1. 1. Leaving out raw chicken at room temp is an example of
  2. 2. A protein in a food or ingredient that some people are sensitive to.
  3. 5. bacteria in the right conditions can double every ____ minutes
  4. 7. To properly clean something you must Wash, Rinse, and
  5. 8. Never use a ____ cup to scoop up ice
  6. 9. The living cell that a virus invades is called the ____
  7. 10. Tiny, harmful lifeforms that cannot be seen, touched or smelled are known as
  8. 11. The ice-point method or boiling-point method is used to do this
  9. 13. Four types of pathogens that can contaminate food and cause foodborne illness are bacteria, viruses, fungi and
  10. 14. This food must be cooked to a degree of 165
  11. 18. Hair, fingernails, and metal shavings from a can are examples of what hazard
  12. 19. The first-in, first-out system is known as this
  13. 20. The yellowing of the eyes and skin
  14. 21. What organization inspects meat, poultry, and eggs
  15. 22. The most important way to prevent bacteria from causing a food-borne illness is to control
  16. 25. What do you take off before you use the restroom after preparing RTE foods
  17. 29. _____ are single-celled organisms that can live in food or water and also on our skin and clothing.
  18. 34. ______ cannot be destroyed by cooking or freezing.
  19. 36. You must change out cold buffet every ____ hours
  20. 37. The M in FATTOM stands for_____