Peyton Hargrove Culinary Crossword

1. Food, Acidity, Time, Temperature, Oxygen and Moisture.
3. The path food takes from receiving and storage through preparation, cooking, holding, serving, cooling, and reheating.
6. Food that does not need any further preperation
11. 41F to 135F
12. A harmful microorganism that can make people Ill.
13. A rolling boil
14. A job that ensures processes and systems are running effectively within your organization.
15. A mixture of 2 or more liquids that are normally immiscible.
17. 1/4 inch thick matchstick cuts.
20. 2 parts Onion, 1 part carrot and 1 part celery.
21. Require a host to live and reproduce and are often found in seafood.
23. 2 inches long and 1/4 inch by 1/4 inch thick.
25. 'To the bite' Cooked pasta that is firm but not hard.
26. An aromatic mixture of herbs tied together to flavor stocks and soups.
27. Can make Biological toxins if not bought from approved suppliers.
28. Washing your hands, wearing a clean uniform, and not scratching your scalp.
30. A process that converts sugar to acids, gases and/or alcohol.

2. A normally harmless food that can cause an allergic reaction in some people.
4. Sickness caused by food contaminated by pathogens.
5. A food defense program that stands for Assure, Look, Employees, Reports and Threat.
7. 1/8 inch thick cubes cut from julienne slices.
8. A microorganism that is found everywhere and grows rapidly under FATTOM conditions.
9. Food requiring time and temperature control to limit pathogen growth.
10. A program used to identify health hazards and to establish strategies to prevent, eliminate, or reduce their occurrence.
16. A system that identifies how old foods are and when those foods should be discarded before bacteria can cause foodborne illness.
18. A substance that causes a baked good to rise.
19. The transfer of harmful pathogens to food.
22. A gentle bubble
24. A microorganism that requires a living host to grow and can be transferred through food.
29. White streaks and flecks of fat within the lean sections of meat.