Type
Word Search
Description

This word search contains the following answers:

omelet
quiche
legumes
curdles
scald
yeastbreads
quickbreads
anitoxidants
processed
conveniencefoods
recipe
gradelabeling
unitpricing
texturre
garnish
mealpatterns
appetizer
utensils
conduct
flammable
perishable
salmonella
Ecoli
contamination

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culinary crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

becoming infected with harmful bacteria contamination
the most deadly form of food poisoning E.coli
often found in uncooked or raw foods salmonella
spoil quickly perishable
capable of burning easily flammable
cause electrical shock\ conduct
kitchen tools utensils
a small dish taken before a main course appetizer
certain habits of eating food each day meal patterns
a small amount of food or seasoning garnish
how food feels when you eat it texture
showing the cost of a product unit pricing
a measurement of food quality grade labeling
directions to make food recipe
already partly prepared to save time\ convienence foods
change from its raw form processed
contract the negative substance antioxidants
made with leavening agent quick breads
made with yeast leavening agent yeast bread
just below boiling point scald
seperated into small particles curdles
dry beans or peas legumes
main dish filled with egg and cheese quiche
well beaten egg omelet

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Food & Culinary Terms Wordsearch

Type
Word Search
Description

This word search contains the following answers:

Accompaniments
Archaebacteria
Aubergine
Bacteria
Beef
Boil
Broth
Brulee
Burger
Butter
Campylobacter
Catering
Cheese
Chicken
Cod
Coulis
Croutons
Dumplings
Ecoli
Eggs
Fajita
Flambe
Fragrance
Garnish
Julienne
KFC
Mcdonalds
Napery
Noodles
Omelette
Pickles
Pizza
Roux
Salmonella
Sandwich
Spaghetti
Stew
Subway
Temperature
Turkey

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Servsafe word search

Type
Word Search
Description

This word search contains the following answers:

Ready to eat foods
FDA
CDC
OSHA
biological hazard
chemical hazard
cross contamination
E coli
Fat Tom
HACCP
hepatitis A
Norovirus
Parasites
physical hazard
poor personal hygiene
salmonella
salmonella typhi
shigella
TCS foods
time temperature abuse

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culinary crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

cooking class that teaches you the basics of cooking culinary
food that is covenient convenience foods
food that is made before you eat it form its raw form processed
fights cancer antioxidants
bread made from agents quick breads
bread that is made form yeast and agents yeast breads
injurey caused by hot liquid or steam scald
seperated into small particles curdles
plant that is grown as a crop legumes
main dish filled with eggs quiche
egg dish filled with different toppings omelet

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Chapter 2 ServSafe Crossword Puzzle

Type
Crossword
Description

This crossword contains the following questions and answers:

Bacteria needs six conditions to grow. What is the abbreviation for them? FATTOM
This bacteria is linked to ready-to-eat foods and beverages Salmonella Typhi
This bacteria is linked to poultry and eggs, meat, and dairy products Nontyphoidal Salmonella
Foods that are easily contaminated by hands, such as salads containing TCS food is linked to which bacteria? Shigella spp
Raw or undercooked ground meat is linked to this bacteria... E Coli
This virus can contaminate water and many types of food and is linked with ready-to-eat foods. Hepatits A
This virus is similar to Hepatitis A Norovirus
are commonly associated with seafood, wild game, and food processed with contaminated water, such as produce. Parasites
Most foodborne illnesses are caused by pathogens, a form of what contamination? Biological
You need to call the poison control number if you eat/drink something with this contaminant in it. Chemical
Make sure that products you reiceive are from safe.... Sources
You will have this symptom if you eat something you are allergic to. Nausea

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Health and Wellness Word Search

Type
Word Search
Description

This word search contains the following answers:

Refined
Component
Sodium
PortionDiabetes
MyPyramid
Brittle
Adequate
Osteoporosis
Mineral
Vitamin
Cholesterol
Whole Grain
Fiber
Carbohydrate
Amino Acid
Protein
Calorie
Appetite
Nurtient
Wellness
Fast
Expend
Binge Eating
Bulimia Nervosa
Anorexia Nervosa
Eating Disorder
Fad Diet
Obesity
flexible
obtain
aerobic
stamina
Fitness
promptly
Perisable
Salmonella
e Coli
Contamination
Foodborne Illness
Conduct
Hazard
Utensil

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Food Safety and Sanitation Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

Also known as food poisoning Foodborne illness
microscopic living organisms Bacteria
impure contaminated
show signs of something signal
maintain cleanliness sanitation
To expect or prepare for anticipate
The spreading of harmful bacteria from one food to another cross-contamination
What can occur if foods are not wrapped properly? freezer burn
foods that spoil easy perishable
Food poisoning often is seen as.. Flu
Type of bacteria found in raw eggs Salmonella
Organisms that feed on living things parasites
Leftover soups, sauces, and gravy should be ___ before eating boiled
Temperature range in which bacteria grow the fastest danger zone
You should never keep foods under the___? sink

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Quick & Yeast Breads Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

A bread leavened by agents that allow speedy baking quick bread
A method of making quick breads in which liquid ingredients are lightly mixed into dry ingredients to create a batter. muffin method
Gives a flaky layering and is used for making biscuits, scones, and shortcakes. biscuit method
Means to mix solid fat and flour using a pastry blender. Cut in
A biscuit that is lightly kneaded, rolled out to an even thickness, and cut to biscuit size before baking. rolled biscuit
To work dough with the hands to combine ingredients and develop gluten. knead
A biscuit made with more liquid in proportion to flour than a rolled biscuit. drop biscuit
A bread leavened with yeast. yeast bread
A process where yeast and enzymes in yeast produce alcohols and carbon dioxide that break down carbohydrates. fermentation
A method of mixing yeast dough in which the yeast is first dissolved in warm water to activate growth. conventional method
A method of mixing yeast dough in which dry yeast is combined with the dry ingredients and then with a liquid. quick-mix-method
To make slashes about 1/2 inch deep across the top of the bread. score
Is used for quick breads. all-purpose flour
Accurate_________________ is important when making quick breads. measuring
To much ______________________ makes tunnels. mixing
Some of the proteins in wheat flour combine with liquid to create an elastic substance. gluten
A process for testing yeast. proofing

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ServSafe Culinary Bingo

Type
Bingo Cards
Description

These bingo cards contain the following answers:

PATHOGENS
FOODBORNE ILLNESS
TEMPERATURE DANGER ZONE
FAT TOM
PH LEVEL
BACTERIA
BACTERIA
VIRUS
CROSS CONTAMINATION
POTENTIAL HAZARDOUS FOOD
MOLD
FUNGUS
PARASITE
HEPATITIS A
SHIGA TOXIN-PRODUCING E. COLI
SHIGELLA
SALMONELLA TYPHOID FEVER
NOROVIRUS
PATHOGEN OUTBREAK
WATER ACTIVITY
READY TO EAT FOOD
TIME TEMPERATURE ABUSE
FLOW OF FOOD
MICRO-ORGANISMS

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KITCHEN SAFETY Word Search

Type
Word Search
Description

This word search contains the following answers:

2 hour rule
bacteria
chill
clean
cook
cross contaminate
danger zone
food borne illness
hair up
hot pads
no jewelry
no running
pay attention
read recipe
sanitize
seperate
wash counters
wash dishes
wash hands
wash utensils
wipe spills

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