Shannon McLeod Kitchen Safety
Across
- 1. Keep __ food above 140 degrees F before serving
- 3. extinguish a grease ____ with baking soda
- 5. Always use a cutting ___ to cut your foods on while cooking
- 6. Tilt __ of pots and pans towards you so steam escapes away
- 9. Proper fist aid for cuts is to __ pressure to wound
- 10. Do not buy foods in __ jars or with bulgin lids
- 13. _____ objects and knives should be stored separately to prevent cuts.
- 15. Never leave ___ unattended
- 17. You should ____ all accidents that happen in the class with the teacher
- 18. When tasting food, never put the tasting ___ back into the pot.
- 19. The leading cause of fire in homes is by___
- 21. cutting boards need to be scrubbed thoroughly with a cleanser containing ___.
- 23. Handle all ___ equipment with dry hands.
- 24. Do not use food from cans that are leaking, bulged or _________.
- 25. ___ up immediately when spill occure
Down
- 2. This may happen to a circut when too many plugs are inserted
- 4. ______ occur when something is on the floor that shouldn't be
- 7. ___ knives are dangerous becasue they require more pressue to cut foods
- 8. Always wash you ___ before cooking or coughing or sneezing
- 11. For an electrical fire use a ____ fire extinguisher
- 12. These should never dangle from your counter
- 14. When holding hot pans, be sure to use __ holders and not damp dish towels or dishcloths.
- 16. make sure matches are put out with water before you ______ them away.
- 20. An ounce of ___ is worth a pound of cure.
- 21. a safety hazard that is caused by hot objects are ______.
- 22. Learn to cut __ from you when cutting food or peeling vegetables