Across
- 2. type of physical hazards
- 3. ___ hours is the maximum length of time to consume food safely within the temperature danger zone.
- 5. french term for garlic mayonnaise
- 8. A in FATTOM
- 10. type of biological hazards
- 14. ____is from 41F to 135F - where bacteria growth occurs most rapidly on food
- 15. combination of herbs used to flavor stocks.
- 16. means free from impurities
- 17. cooking temp. of this meat should reach 145F internal temp for 15 seconds
- 18. One of potentially hazardous food
- 19. this ingredient needs to be roasted before making a brown stock.
- 21. chopping board color used for fruits and vegetables
Down
- 1. transfer of microorganisms from one surface to another
- 4. a thickener made from flour + butter
- 6. O in YOPI
- 7. scientific approach in determining hazards in flow of food.
- 9. type of dressing that is oil based.
- 11. egg + ______ are main ingredients used in making hollandaise
- 12. type of chemical hazards
- 13. one of the mother sauces that uses milk, roux, onion pique, nutmeg and pepper
- 20. bacteria commonly found in chicken