REVIEW TEMPERATURE-THERMOMETER VOCABULARY CH. 4

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Across
  1. 7. SOUPS, SAUCES, FRYING OILS
  2. 8. THE DIVET OR DENT ON PROBES
  3. 10. CAN GROW OR MULTIPLY RAPIDLY
  4. 11. A DUAL TEMPERATURE PROBE
  5. 13. LONG THIN PART OF A PROBES
  6. 17. MAIN INSTRUMENT THAT MEASURES HOT/COLD TEMP
  7. 18. NUMBERS ON A BIMETALLIC PROBE
  8. 21. CHECK TEMP OF OVENS AND COOLERS
  9. 23. PROBE FOR LIQUIDS
  10. 24. THE AREA OF THE DIMPLE TO THE TIP
  11. 26. THERMOMETERS MUST BE WASH, RINSED & SANITIZED__ __ __
  12. 27. DO THIS AT THE BEGINNING OF EVERY USE OF A PROBE
Down
  1. 1. CIRCULAR PART ABOVE A BIMETALLIC PROBE
  2. 2. CHECKS FLAT EQUIPMENT
  3. 3. CHECK THIS ON WHOLE MEATS & FOOD
  4. 4. PART SITS BELOW THE CIRCULAR BIMETALLIC PROBE
  5. 5. _#_ °F (HIGHEST) WHERE PATHOGENS SURVIVE & GROW
  6. 6. INSERT PENETRATION PROBE IN THE ___PART OF MEAT
  7. 9. HOT OR COLD ARE__
  8. 12. CHECKS SURFACE TEMP USING LASER LIGHT
  9. 14. _#_ °F (LOWEST) WHERE PATHOGENS SURVIVE & GROW
  10. 15. GRIDDLES, COLD STONES, COOKIE SHEET
  11. 16. ___AND THERMISTORS ARE ACCURATE READERS OF TEMPERATURE
  12. 19. AN INTRUMENT USED FOR CHECKING TEMPERATURES
  13. 20. NEGLECTING FOODS TO SIT IN HEAT OR LOW TEMP
  14. 22. WHEN PATHOGENS GROW RAPIDLY
  15. 25. A PROBE FOR INTERNAL FOODS