In the Kitchen

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