Across
- 3. what the top of the stove is called
- 4. Inspects meatr and poultry products
- 6. place to turn pot handles when cooking on the stove
- 8. direction you go when peeling or cutting an ingredient
- 9. Inspects all local food establishments
- 12. what you use to move the oven racks; wooden
- 14. utensile used when stiring hot liquids on the range
- 16. the range of temperature for when bacteria multiply; 40-140 degrees
- 17. Foods that can become unsafe or spoil if not refrigerated or frozen
- 18. Tiny one-one celled organisms, that cn cause foodbourne illness
- 19. what you never put down the drain or garbage disposal
- 20. what you wrap seperately if this is broken during class before throwing it out
Down
- 1. Food that contains harmful bacteria
- 2. Protection of health by keeping work areas free of dirt or bacteria and maintaining proper personal hygiene
- 5. Best place to thaw froze food like meat or poultry, besides the refrigerator
- 7. The transfer of harmful bacteria from one food to another
- 10. Food that has been cooked to a hot enough temperatureto kill most bacteria
- 11. place to pull when properly unplugging
- 13. temperature of water to use if you burn yourself
- 14. What you never use on a grease fire to put it out
- 15. Safety device used to make sure you don't burn yourself taking dishes out of the oven