Across
- 2. this piece of equipment should be 41 F - 32 F
- 4. used to check a food's internal temperature
- 7. this type of cooking for pork, beef, veal, and lamb is held at 145 F and is usually done for holidays
- 8. every "___" hours check the temperature of food. Every two hours to leave time for corrective action
- 9. this piece of poultry needs to be cooked to 165 F for 15 seconds
- 10. when food is "___" is must be cooked to 155 F for 15 seconds
Down
- 1. the temperature "___" zone is between 41 F and 135 F
- 3. TCS food requires time and "___" control for safety
- 5. food held at 135 F or higher
- 6. this breakfast item needs to be held at 155 F
- 9. food held at 41 F or lower