In the Kitchen

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Across
  1. 5. used to blend dry ingredients and to remove lumps from flour and powdered sugar
  2. 6. bacteria thrive on environments that are warm and ____
  3. 8. if you don't have oven mitts you could use a
  4. 10. the shape that your hand forms when using proper slicing technique
  5. 12. the transfer of harmful bacteria from one food to another
  6. 15. sickness caused by eating contaminated food
  7. 19. uses suction to collect juices from meat and poultry
Down
  1. 1. perishable foods should not be left out at room temperature for more than ___ ____
  2. 2. to cut or chop food as small as you can
  3. 3. cooking food to a safe internal temperature
  4. 4. the number of different diseases that can be linked to contaminated foods or drinks
  5. 7. always cut ___ from yourself
  6. 9. it's not safe to thaw frozen foods in ___ water
  7. 11. when washing dishes never put ___ in the soapy water
  8. 12. remove the centre of a fruit
  9. 13. heat to just below boiling
  10. 14. 40˚F - 140˚F or 4˚C - 60˚C temperature where bacteria can multiply quickly
  11. 16. used for measuring ingredients such as flour and sugar
  12. 17. _____ leftovers to allow them to cool faster
  13. 18. all knives have this