Kitchen Safety

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Across
  1. 2. Where you cook and bake
  2. 5. spoon Used to measure the amount of either liquid or dry ingredients in small servings
  3. 6. Must be worn if you have a open cut, open sore or skin disease and are cooking
  4. 8. refrigerate promptly
  5. 9. Don't cut on the counter, cut on a ______
  6. 11. An electric kitchen utensil
  7. 15. Temperature range in which food-borne bacteria can grow
  8. 16. A substance that causes an allergic reaction
  9. 18. the first thing you do with your hands before cooking
  10. 19. Where you wash your hands and dishes
  11. 20. ____ to the right temperature
Down
  1. 1. Burn out ____ with fire-extinguisher
  2. 3. Soak your dirty dishes in only ____
  3. 4. Process where bacteria transfers from one substance to another
  4. 7. You can get the bacteria from uncooked meat, seafood or eggs
  5. 10. The best way to ____ dishes is to let them air ____
  6. 12. Buying stuff in bigger quantities for less money and packaging
  7. 13. Make clean and hygienic
  8. 14. Gives second life to materials
  9. 17. A danger or risk