Across
- 4. How many teaspoons are in 1 table spoon?
- 6. Clorox wipes and soap are this type of contaminant/hazard
- 8. t is the abbreviation
- 9. Knife for peeling and small tasks.
- 13. Minimum amount of seconds you must wash your hands for
- 15. Cooking delicate foods gently in a liquid at 160–180°F, without visible bubbling.
- 16. Broiling takes place here
- 17. Cooking food using direct radiant heat from above.
- 20. c is the abbreviation
- 22. One of the five main kitchen accidents; usually involves ovens/stoves
- 23. Type of knife that can slip off of food and cause injuries
- 24. T is the abbreviation
- 26. Is not water-soluble, so its considered dry
- 27. Uses dry heat, typically in an oven, to cook food evenly on all sides. It is applied to meats and vegetables at high temperatures (often above 400*F)
- 28. Eggs and wheat are this type of contaminant/hazard
- 29. To cut food into extremely small pieces.
- 30. Knife for larger foods and all-purpose tasks.
- 31. Cooking food using steam vapor, preserving nutrients and color.
- 32. lb is the abbreviation
Down
- 1. How many ounces are in 1 pound?
- 2. Thicker matchsticks, about ¼ inch.
- 3. Starts with searing, then slow cooking in a small amount of liquid.
- 5. Knife for foods with a hard outside and soft inside.
- 7. Parasites and mold are this type of contaminant/hazard
- 9. Hair and insects are this type of contaminant/hazard
- 10. Long, thin matchstick cut.
- 11. The tip of the knife used for piercing or scoring.
- 12. Small cubes (small/medium/large).
- 14. One of the five main kitchen accidents; usually involves small appliances
- 18. One of the five main kitchen accidents; usually involves kitchen cleanliness
- 19. Round coin-shaped slices.
- 21. One of the five main kitchen accidents; usually involves chemicals
- 22. Dry heat cooking in an oven, typically used for breads, pastries, and casseroles.
- 25. Cooking food by using both moist and dry heat in one process
- 30. One of the five main kitchen accidents; usually involves knives