Across
- 1. its juices — somehow come into contact with any other food products but
- 3. can be simple or intricate as you like.
- 7. Just like meat, fish or any animal-based food product, raw or
- 13. When adding sauce for plating it should be ______
- 14. ______ spoils very quickly unless it is properly handled and stored.
- 16. ________________ is the amount of food listed (and recommended) on a product‘s Nutrition Facts (panel of packaged food) or the amount of food recommended in the Food Guide Pyramid and the Dietary Guidelines* for Americans.
- 17. ____ is naturally beautiful.
- 18. Garnishes can also provide complementary _____
- 23. The plate should be _____ enough to hold all the food.
- 24. refrigerate promptly
- 28. It is not recommend to ______ poultry after it has been thawed.
- 29. cook meat and poulty immediately after microwave thawing.
- 30. salad vegetables or greens.
- 32. act of arranging the meal on the individual plate immediately before its shared.
- 33. _______ food should not be eft eat more than 2 hours at room temperature.
- 35. for fast thawing, place in a leak-proof plastic bag.
- 36. Presentation should look _____
- 37. Implanting, balance in color, shape and texture is very important. In color, you should use ___ to three colors.
- 38. discard any food left out at room temperature for more than 2 hours
- 39. Remember, freezing doesn’t ___ bacteria.
- 40. that it has never been colder than 26°F
- 41. _____ purchase refrigerated or frozen items after selecting your non perishable purchase refrigerated or frozen items after selecting your non perishable.
- 42. Refrigerator allows safe ______
- 43. Do not buy food without ______
- 46. Garnishes add ____ and continue a theme
- 47. Plating should be kept simple to focus on one ingredient and should avoid ____ on the plate.
- 48. purchase refrigerated or frozen items after selecting your non perishable
- 49. Selecting the right ____ is the first step.
- 50. ______ - cook or freeze fresh poultry, fish, ground meat, and variety meats within 2 days; other beef, veal, lamb or pork, within 3 to 5 days.
- 51. 29. The following are the factors to consider in presenting/plating poultry dishes except:plating, white meat,garnishing
- 52. ones that are already cooked or ones that will be eaten raw, such
Down
- 2. Garnishes add color and continue a _______
- 4. always wash hand with warm water and soap for 20 second before and after handling food.
- 5. don’t cross contaminate
- 6. Always remember that all garnishes should be ______
- 8. Balance in color, shapes and texture all food items on the plate must add ______ to the main dish.
- 9. Never choose meat or poultry in packaging that is torn or ______
- 10. is the only way to kill foodborne pathogens.
- 11. Hot food should be served ___
- 12. If the food is the _________, then the plate is frame.
- 15. chicken carry certain
- 16. place food into ______ containers and immediately put in the refrigerator or freezer for rapid cooling.
- 19. it allows slow, safe thawing.
- 20. Use ______ leftovers within 4 days.
- 21. It‘s not always what you eat, but how much you eat - It‘s the ____ of your servings that really counts!
- 22. After being brought to home from market, poultry should be _____quickly as possible.
- 24. can happen when raw poultry — or even
- 25. Your plate is your _____
- 26. f the label on a raw poultry product bears the term "___," that
- 27. When plating it is important to keep the edges of the plate clean. Clean spills or sauces away with a moistened clean sponge or ________
- 31. Adding garnishes will enhance _____ of the food.
- 34. When smashing the sauce in the palate you can use ______
- 35. Plating/ presenting poultry dishes requires __________
- 44. is how much food you choose to eat at one time (breakfast, lunch, dinner, or snack), whether in a restaurant, from a package, or in your own kitchen.
- 45. Safe steps in food handling, cooking and storaging are essential to prevent _____ disease
- 48. Raw duck and poultry can carry the ________ bacteria, which is responsible for more cases of food poisoning than any other pathogen