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Cooking Temperatures

Across
______ food should be held at 140F or above
It is improper to check the internal temperature of _______ by seeing if the juices are no longer pink.
Used to determine internal temperature of cooked foods
Beef, veal and lamb roasts must be reach 145F for _____ minutes
145F for 15 seconds is the minimum internal cooking temperature for _____.
Poultry and stuffed foods should be cooked to 165F for ____ seconds.
Down
Hazard Analysis and Critical Control Point
_______ must register for at least 15 seconds, or other timeframe, as stated.
Another name for the bacteria that grows fastest in large portions of food, such as casseroles, stews, and gravies that have been at room temperature in the danger zone.
Temperatures between 40F and 140F
_______ is cooked to 145F for 15 seconds
______ food must be cooked to the correct minimum internal temperature.
______ foods are high in protein, have a high water content, low acid, and sufficient oxygen.
Proper place to take the internal temperature is in the ______ part of food.
There are over 250 ______borne illnesses.