Foods Review

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Across
  1. 3. Reject meat if it has signs of:
  2. 5. Tying wings and legs to body to cook a chicken evenly throughout
  3. 7. Cut of meat that sections each part of the meat
  4. 8. Highest possible grade
  5. 11. Chicken should be cooked to 165 at what temperature scale.
  6. 15. When the bones are removed from a fish and it is cut open
  7. 17. Fish species with an internal skeleton and fins
  8. 18. Lower back of an animal that is considered very lean.
Down
  1. 1. Meat should be stored ____ after purchase
  2. 2. Grade of beef with the highest marbling and is from young, well fed cows.
  3. 4. Healthiest way to cook poultry
  4. 6. What should you do to different food types to prevent cross contamination?
  5. 9. Fish species with an outer shell and meaty flesh inside.
  6. 10. FIFO stands for:
  7. 12. Lowest level of 'doneness' on a steak.
  8. 13. Fancy term for cutting up a chicken
  9. 14. Protein that can shrink if cooked.
  10. 16. Smaller portions of meat cuts that are sold to consumers.
  11. 17. What U.S administration requires fish processors to adopt a HAACP program