Semester 1 Review- Knife Cuts & Food Safety

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Across
  1. 2. the second step in washing a dish
  2. 7. the round knife cut (we often do with carrots)
  3. 11. 3/4 x 3/4 x 3/4 inches
  4. 13. 1/4 x 1/4 x 1/4 inches
  5. 14. the first step in washing a dish
  6. 15. the third step in washing a dish
  7. 16. the fourth step in washing a dish
  8. 17. 42-135 degrees F
Down
  1. 1. the sharp part of the blade of the knife
  2. 3. the last step in washing a dish
  3. 4. the most important part of personal hygiene
  4. 5. means "to put everything in it's place"
  5. 6. 1/8 x 1/8 x 2 inches
  6. 8. the part of the knife that is closest to the handle that you grip with you pointer and thumb
  7. 9. 1/2 x 1/2 x 1/2 inches
  8. 10. 1/4 x 1/4 x 2 inches
  9. 12. 1/8 x 1/8 x 1/8 inches