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Crucigrama Sopa de Letras Hoja de Trabajo
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Chapter 6-The Flow of Food Preparation

Horizontales
The _____ the food, the more slowly it will cool.
This should only be used to thaw food if it will be cooked immediately.
Total cooling time for food cannot be longer than _____ hours.
To make sure food is cooled correctly, take this correctly.
High-risk populations cannot be served ____________ ____.
Placing a stockpot of hot chowder in this, is a safe way to cool foods.
These food need special consideration while prepping, especially if pooled.
Never _______ food at room temperature.
Verticales
Food must be presented as it is ________.
Packing juice on-site for sale or later time must have a _______.
Reheat __________ processed and packaged read-to-eat-foods to an internal temperature of at least 135 degrees F.
Foods that are being parcooked must be _________to 165 degrees F before being served or sold.
When cooking in a microwave, you must stir _______ through the process.
______ does not kill pathogens: they will grow if exposed to temperature danger zone while thawing.
This must be done if your menu includes raw items.
You must do this correctly to keep foods out of the temperature danger zone.