culinary 1 crossword

the safest method of thawing food at 41 degrees Fahrenheit
liquid at 70 degrees Fahrenheit or less to thaw
equipment is sanitized and food is laid out in small quantities
needs to be clean and sanitized to use while prepping
need to be prepped in small batches
thrown out after 7 days
need to be pasteurized to prevent outbreaks and sickness in high-risk populations
eggs that have been combined in the same container
discard after a shift if unused, unlike other foods that can be refrigerated or used again
can be stored in cooler if unused and must be prepped in small amounts
must never cross-contact with seafood, meat, or poultry
temperature foods like poultry, meat, seafood, eggs, and more must be at to safely eat.
device used to heat food that must be stirred often and left to stand for 2 minutes after cooking
a two-step process; one stage must be done in the TDZ while the second is done in the fridge
cut into smaller portions of food, as dense food will not cool as fast
used to inform people of the methods microorganisms grow fastest with
a liquid from cows that needs to be 41 degrees or lower when received on a delivery
standards deliveries must meet to be received
something that must be done carefully by looking for proper labeling: temperature: appearance: and expiration date
signs on a delivery of weird textures appearances or odors that make a delivery un- receivable
occurs when two or more people who ate the same food become ill
includes elderly people, babies, terminally ill people, etc
cooling method to quickly cool foods by using ice water