Across
- 1. always lift pot lids _______ from you to avoid steam burns
- 3. never ________ or point with a knife
- 5. turn pot handles _______to prevent spills
- 6. should be cooked to an internal temperature of 165 degrees
- 7. knife that cuts through bone or large cuts of meat
- 8. knives should be carried pointing straight ______ and kept close to the body
- 11. can be used to help stabilize a cutting board
- 16. the temperature of the water used to wash dishes
- 18. should be cooked to an internal temperature of 160 degrees
- 19. the first thing you should do when entering the kitchen to prepare food
- 20. knife that is used for miscellaneous cutting
- 21. wear an _______ to prevent getting your clothes dirty while cooking
- 22. sneeze into your _________ and not into your hand
- 23. food should never be thawed out on the __________
- 27. always cut using a ________ and never on the counter top
- 28. you should not cook if you are________.
Down
- 2. never pour _____on a grease fire
- 4. knife that is used to slice bread tomatoes or pineapple
- 6. knife that is used to peel fruit and slice small vegetables
- 9. you should always have a firm but gentle grasp on a knife and your knuckles should not be _________
- 10. you should make sure to refrigerate foods within ______ hours after cooking
- 12. the number of seconds you should take to wash your hands
- 13. the foodborne illness that was spread during the outbreak at Jack in the Box
- 14. Baking _____ can be used to help smother a fire never baking powder
- 15. 40 degrees to 140 degrees is considered the __________ when talking about the minimum internal temperature for safety
- 17. a _______ knife is less likely to slip and cause an injury
- 24. _______put a knife in a sink full of soap bubbles and water where it cannot be seen
- 25. do not try to ________ a falling knife
- 26. knife that is used to fillet fish or debone chicken
- 27. knife that is used for chopping mincing and cutting large cuts of meat