Chapter 8: Preparation Crossword

The process of gradually thawing frozen food in preparation for deep-frying.
Eggs that are cracked open and combined in a common container.
A document issued by a regulatory agency that allows a regulatory requirement to be waived or changed.
The required temperature in a portion of food that it must reach to sufficiently reduce the number of pathogens that might be present.
Intentionally stopping the cooking process to cool a food item, so cooking can be finished just before service or sale.
Another name for partial cooking.
Cross-contamination and time-temperature abuse can happen easily during what?
Refrigeration, running water, microwaving, and cooking are all examples of what process?
Prepping should always be done in __________ batches.
__________ thaw food at room temperature.
Workstations, cutting boards, and utensils should always be __________ (2 words using and).
Food that has become unsafe should be ________(2 words).
Ice is a _________.
This agency advises against offering raw or undercooked meat, poultry, seafood, or eggs on a children's menu.
If your menu item includes TCS items that are raw or undercooked, you must note it on the menu next to those items called a _____________.
Cooling TCS foods from 135 degrees to 41 degrees should be done within _____ hours.
An ice-water bath, ice paddle, blast chiller, or ice/cold water as an ingredient are examples of the ________ method.