Safety & Sanitation Crossword - Presley Orndorff

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Across
  1. 4. Use _________ cutting boards, utensils, and plates for produce, meat, poultry, seafood, and eggs.
  2. 6. Restores nutrients that were lost in processing to near original levels.
  3. 8. Using hot water and ____ is essential to properly wash your hands.
  4. 9. Proper equipment needed and used to cook anything inside an oven.
  5. 10. Smaller version of a Chef's Knife.
  6. 13. Do this with perishable foods in order to keep them safe within two hours of purchase.
  7. 15. Another way to measure ingredients; can be digital or analog.
  8. 17. Keep food ___ after cooking to make sure it is safe to consume.
  9. 18. Using a ____ _________ is important to ensure that food is cooked to a safe temperature.
  10. 20. Also called a strainer; used to drain liquid from fruits, vegetables, and pasta.
Down
  1. 1. One in six Americans could get sick due to this during this year alone.
  2. 2. Linchpins of any kitchen; required to accurately measure ingredients.
  3. 3. A small handheld utensil that you put a piece of fruit on and squeeze to make juice.
  4. 5. A safe way to thaw food using the microwave.
  5. 7. A serrated knife not used on meats or thin-skinned fruits and veggies.
  6. 11. Adds a nutrient not normally found in the food.
  7. 12. Kitchen appliance that should be set to zero degrees Fahrenheit or below.
  8. 14. Illness-causing ______ can survive on food, hands, cutting boards, and countertops in your kitchen.
  9. 16. Equipment used to combine a fat with flour.
  10. 19. Used to avoid burns while getting anything out of the oven or while holding hot pots and pans.