Kitchen Safety and Hygiene

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Across
  1. 3. This should be used to pick up broken glass to avoid cuts.
  2. 4. This is perceived through the sense of taste and can be sweet, sour, bitter, or salty.
  3. 5. This should be cleaned regularly to prevent grease buildup and fires.
  4. 6. Should be done for at least 20 seconds to ensure hands are clean.
  5. 8. Should be used to cover cuts before cooking to prevent contamination.
  6. 11. The sense used to determine the aroma of food.
  7. 13. Mitt Used to protect hands from burns while handling hot pots.
  8. 14. The safe way to thaw frozen meat, inside this appliance.
  9. 15. A liquid used to clean hands before cooking.
  10. 16. Always do this after handling raw meat.
  11. 17. This sense helps you detect the texture of food.
Down
  1. 1. Never use this electrical device near water.
  2. 2. An area in the kitchen that needs to be sanitized regularly.
  3. 5. Alarm A device to alert you of smoke or fire in the kitchen.
  4. 7. This should be done to fruits and vegetables before cooking.
  5. 8. A liquid chemical used to disinfect surfaces in the kitchen.
  6. 9. Keep these long to avoid them contaminating food.
  7. 10. This should always be kept away from the edge of the counter to prevent spills.
  8. 11. The sense involved in seeing the color and presentation of food.
  9. 12. Never wear this type of clothing in the kitchen to prevent it from catching fire.