Across
- 5. material that should never be put in a microwave
- 8. when raw meat comes in contact with salad(2 words)
- 9. where ______-toed shoes when working in the kitchen
- 11. position pan/pot handles towards the _____ of the stove
- 12. any tiny living thing that can only be seen through a microscope
- 14. never used to put out a grease fire
- 16. always keep knives _______. They are safer.
- 18. color towel to clean surfaces with
- 19. keeps floors clear off these to prevent falls
Down
- 1. 165˚F is the safe internal temperature for this poultry
- 2. food borne illness from eating raw or undercooked eggs or chicken
- 3. when testing meats, the thermometer should be inserted into the ______ part.
- 4. ingredient that can be used to extinguish small grease fires (2 words)
- 6. cook until the yellow and white are firm
- 7. 40˚F - 140˚F where bacteria grow rapidly (2 words)
- 8. step in food safety where perishable foods need to be refrigerated to slow growth of bacteria
- 10. worn to protect hands and arms when touching hot objects (2 words)
- 11. step in food safety that means to keep yourself and cooking area free from bacteria
- 12. used to clean up large pieces of broken glass
- 13. used to wipe up small pieces of glass (3 words)
- 15. avoid wearing ______ clothing when cooking
- 17. amount of time perishable food can be left out in temperatures above 40˚F (2 words).