Across
- 3. Always _____ food in the refrigerator.
- 6. What you do after preparing each food item
- 8. ____is not a reliable indicator of doneness.
- 11. Allows harmful bacteria to spread
- 13. Use or discard refrigerated food on a ____ basis.
- 14. _____ place cooked food on a plate that previously held raw meat, poultry, seafood or eggs.
Down
- 1. Measures the internal temperature of cooked meat, poultry and egg dishes
- 2. What you should do to large amounts of leftovers
- 4. What you should do to slow the growth of bacteria
- 5. You should have ____ cutting boards for produce and meats
- 7. What you should do to different foods
- 8. What you should do to foods to kill harmful bacteria
- 9. What we do to fresh fruits and vegetables
- 10. Don’t use recipes in which eggs remain
- 12. What we use to clean up kitchen surfaces
- 13. What we do to firm-skinned fruits and vegetables