Across
- 2. what level do you measure liquid ingredients
- 4. who sets up the drying rack?
- 11. for any ingredient less then 60ml you should use, what?
- 12. what do you do with raw meats and produce so cross contamination doesn't happen?
- 13. what do you use when taking food out of the oven?
- 16. where is all the fat in a egg?
- 17. who goes to the back to help the teacher?
- 19. who replaces any missing items?
- 21. what is the most common foodborne illness?
- 22. take off all (blank) before cooking
Down
- 1. what is the first thing you do when measuring dry ingredients
- 3. what is one of the types of measures?
- 4. who wipes around the sink?
- 5. what does kitchen sanitation keep your food free of?
- 6. what do you do with your sleeves before cooking?
- 7. what should you do before cooking/eating produce?
- 8. there's two consistency types for cookies, crisp or (blank)
- 9. what do you cut ingredients on?
- 10. when using a pot which way do you turn it?
- 14. what is the main outer layer of the egg that protects the inside?
- 15. store (blank) away from foods
- 18. how many units are there
- 20. keep electrical equipment away from, what?
- 23. where do you cough and sneeze?
- 24. when having two pans in the oven what do you do so they cook evenly?