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Culinary Terms Chapter 2

Horizontales
Products that can spoil quickly, especially if they are not stored properly
Removed from the shell
Clothing that is worn to help lower the chances of food contamination
A worker who is in direct contact with food
To prove
A step in the flow of food where contamination can be prevented or eliminated
Preparing and cleaning food so that it can be eaten
Fresh fruits and vegetables
To take a product at the end of its use and turn it into a raw material to make a different product
Method
An inventory system is which food products that are oldest are used first, so that all products are fresh when used
Verticales
The point at which food remaining after being eaten is disposed of properly
Using good grooming habits to maintain health
To make available
The period of time a product can be stored and still be good to use
Accepting deliveries of food and supplies
A system of flow charts, policy and procedure manuals, written descriptions, and food temperature readings taken at different times
Placing food in a location for later use
The process of keeping foods warm or cold before serving them
Any barrier that holds back head or facial hair to keep it from contaminating food
To adjust for accuracy
A written record of day-to-day activities and procedures
Cooking and preparing foods to be eaten
Perfect
A device used to check the temperatures of foods
A special liquid that kills bacteria on your skin; it is often used without water
A working coat that traditionally has two rows of buttons down the front, long sleeves, and turned-up cuffs
Make better
Act upon
Food that is heated at very high temperatures for a short time to destroy bacteria
Hazard Analyses Critical Control Point; the system used to keep food safe from the kitchen to the table