In the Kitchen

5. used to blend dry ingredients and to remove lumps from flour and powdered sugar
6. bacteria thrive on environments that are warm and ____
8. if you don't have oven mitts you could use a
10. the shape that your hand forms when using proper slicing technique
12. the transfer of harmful bacteria from one food to another
15. sickness caused by eating contaminated food
19. uses suction to collect juices from meat and poultry

1. perishable foods should not be left out at room temperature for more than ___ ____
2. to cut or chop food as small as you can
3. cooking food to a safe internal temperature
4. the number of different diseases that can be linked to contaminated foods or drinks
7. always cut ___ from yourself
9. it's not safe to thaw frozen foods in ___ water
11. when washing dishes never put ___ in the soapy water
12. remove the centre of a fruit
13. heat to just below boiling
14. 40˚F - 140˚F or 4˚C - 60˚C temperature where bacteria can multiply quickly
16. used for measuring ingredients such as flour and sugar
17. _____ leftovers to allow them to cool faster
18. all knives have this