Kitchen Basics

2. Zone / The name of this area describes the potential threats if food is left out for to long at room temperature.
4. / This item is used to flip pancakes.
5. Knife / This item is ideal for cutting smaller foods like tomatoes and apples.
8. / This word describes a cutting technique when to chop or cut food as small as you can
9. / This organism produces a toxin which which can prevent you from breathing.
10. steel / This item is a long steel rod that helps keep knives sharp.
11. / This item is used to sift flour to get the clumps out before measuring.
14. / This item is used to shred cheese.
16. / This food is a potential source of Salmonella bacteria
17. Knife / This item is ideal for cutting large foods like meat or poultry.
18. / This is a immunological reaction to food proteins.

1. / This item has a blade that swivels, it’s perfect for paring vegetables and fruits.
3. / This is a reaction to the chemicals in the foods ingested.
4. / This FoodBorne illness is the most common cause of foodborne deaths.
6. / This piece of equipment is used to drain liquids for canned vegetables.
7. Knife / This item is ideal for slicing, chopping and dicing.
10. / This piece of equipment is used to drain water from cooked pasta or wash strawberries.
12. / This word mean to cook food in a liquid at a low heat for a long time
13. Knife / This item is serrated and is good for slicing bread.
15. / This word describes the amount the recipe makes