fooddddd

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Across
  1. 3. Always do this to your hands before cooking.
  2. 5. Call an _______ in case of kitchen emergency or anaphylactic reaction
  3. 7. To shake flour through a sifter or a sieve.
  4. 9. Keep ______ foods at a temperature over 60℃.
  5. 11. Separate foods to avoid _____-____________.
  6. 13. To cut food into very small pieces.
  7. 14. Most common cause of foodborne illness a year in the U.S.
  8. 15. How many seconds should you wash your hands a minimum for.
  9. 16. The _______ should be kept at -15 - -18℃
  10. 17. Keep knives ____.
  11. 18. If an anaphylactic reaction occurs, use this.
Down
  1. 1. This is an abbreviation for what word, tbsp.
  2. 2. With chilling, ______ and conquer.
  3. 4. In an anaphylactic reaction, think _._._._.
  4. 6. Raw meat should be on the ______ shelf.
  5. 8. Keep ______foods at a temperature of -15℃ or below.
  6. 9. A disease acquired from eating or drinking ____________ food or water.
  7. 10. To cook food in a little fat in a frying pan.
  8. 12. Never _______ at room temperature.
  9. 16. The _______ should be kept at 0-4℃ (32-40℉.