Intro Soups and Sanitation/Food Storage

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Across
  1. 1. This category of soup is based on stock or broth and never contains a thickening agent
  2. 3. The type of soup that must contain shellfish or crustacean
  3. 5. You should never use this type of towel to handle hot objects
  4. 7. Shell eggs and chicken should always go on this shelf in the refrigerator
  5. 9. The number one cause of food borne illness is poor personal _________
Down
  1. 1. This is the type of thick soup that uses cream and/or puree to thicken
  2. 2. Time-Temperature ______ is when food is left out for too long
  3. 3. Ground meat should always go _____ whole meat in the refrigerator
  4. 4. This type of soup has large chunks of ingredients and always includes potatoes
  5. 6. Produce and ready to eat food should go on this shelf in the fridge
  6. 8. This category of soup always contains a thickening agent