Kitchen Equipment & Safety

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Across
  1. 1. perishable foods must not be left at room temperature for longer than this time
  2. 4. Measuring cups designed for accurately measuring dry or solid ingredients such as flour, sugar, and rice.
  3. 6. A kitchen tool commonly used to turn, flip, or lift foods while cooking.
  4. 9. A safety device used to put out certain types of fires.
  5. 12. A tool used to safely remove the lid from a metal food can.
  6. 14. A warning sign that cooking oil has become excessively hot and requires immediate attention.
  7. 16. A tool used to measure the internal temperature of food to determine whether it is safely cooked.
  8. 18. used to cut poultry, herbs, and food packaging
  9. 21. A wide, flat bottomed pan for sauteing,browning, or searing
  10. 22. a wire tool used to let air flow around hot food so it cools evenly
  11. 26. A flat, stable surface used for cutting and preparing food.
  12. 30. the temperature range between 40 and 140 degrees where bacteria multiply rapidly in food
  13. 31. A cylindrical tool used to flatten and shape dough.
  14. 33. An electrical appliance used to blend, puree, or mix ingredients.
  15. 34. A handheld tool used to remove the outer skin from fruits and vegetables.
  16. 35. Weighs ingredients precisely
  17. 36. a small round cooking pan with a lid and handle used to make sauces or boil in small batches
  18. 38. A knife-safety technique in which the fingertips are curled inward and protected while cutting.
Down
  1. 2. An appliance that cooks food by surrounding it with heated air.
  2. 3. A fire involving cooking oil or grease that should never be extinguished with water.
  3. 5. Tools used to accurately measure small amounts of ingredients such as teaspoons and tablespoons.
  4. 7. designed to scoop noodles with small prongs around the edges and a hole in the middle
  5. 8. A knife that is properly maintained and can be safer to control than a dull knife when used correctly.
  6. 10. Protective equipment worn on the hand when removing hot cookware from an oven.
  7. 11. A long-handled tool with a deep bowl used to serve soups, sauces, and other liquids.
  8. 13. A tool used to beat ingredients together and incorporate air into a mixture.
  9. 15. The transfer of harmful bacteria or allergens from one food, surface, or tool to another.
  10. 17. Used to scrape bowls or cups completely clean
  11. 19. A perforated bowl used to drain water from foods such as pasta and vegetables.
  12. 20. The cooking surface containing burners used to heat pots and pans.
  13. 21. Lifts solid food out of liquid
  14. 23. A tool with sharp openings used to shred foods such as cheese and vegetables.
  15. 24. A flat rectangular pan used to roast vegetables or bake cookies
  16. 25. used to combine food ingredients during cooking and baking
  17. 27. A measuring cup with a spout and measurement markings designed for accurately measuring liquid ingredients.
  18. 28. A tool used to safely grip, lift, and turn food without touching it directly.
  19. 29. used to spread butter egg wash egg or oil onto food
  20. 30. The condition an oven mitt or towel must be in when handling hot cookware.
  21. 32. A large, versatile knife commonly used for chopping, slicing, dicing, and mincing a wide variety of foods.
  22. 37. A small knife commonly used for peeling, trimming, shaping, and making precise cuts on small fruits and vegetables.