Across
- 1. - This utensil is used during cooking to cover meat in its own juices or with a sauce
- 4. - This utensil is used to slash the tops of bread in baking
- 6. - This utensil is used to finely chop/mince foods especially herbs
- 8. - This utensil is used to spread oil, juices, sauce or glaze on food
- 10. - This utensil is used to channel liquid and fine grained substances into containers with a small opening
- 11. - This utensil is used to create a hard layer of caramelized sugar in a creme brulee
- 12. - This foodborne illness is caused by drinking water or eating food contaminated with human feces
- 13. - Always separate large amounts of leftover into _____ amounts for faster and more efficient cooling
- 14. - Always use a _____ paper towel to pick up shattered glass, if a broom and pan don’t work
- 15. - Food should always be stored in the refrigerator within _____ hours or else it will spoil
- 16. - Always scrub fruits and vegetables with _____ skin to clean dirt and bacteria
- 19. - Always _____ your groceries in your shopping cart and car to prevent cross contamination
- 20. - A technique which soaks food in salted water
Down
- 2. - When using the microwave you should cover, stir and _____ the food to get even cooking
- 3. - Never _____ a refrigerator because it will prevent air circulation inside
- 5. - This utensil is used to make sure the meat is ready eat
- 7. - This foodborne illness is sourced from meats, stews, gravies and vanilla sauce
- 9. - The safest way to thaw food is in a _____
- 13. - Always keep the _____ edge of the knife away from you to prevent yourself from getting cut
- 17. - Never _____ the microwave door when there is a fire in it
- 18. - a traditional Japanese heating device