Kitchen Review

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Across
  1. 4. Off – What you do with a knife to get an accurate dry measurement.
  2. 5. – Tool used to remove the skin from fruits and vegetables.
  3. 7. – Bowl with holes used to drain pasta or wash vegetables.
  4. 9. – Unit equal to three teaspoons.
  5. 11. – Tool with sharp holes used to shred cheese or carrots.
  6. 13. Injury caused by touching a hot surface or liquid.
  7. 15. Type of ingredients that should be spooned into a cup and leveled.
  8. 16. – Smallest common kitchen measurement.
Down
  1. 1. Tool that should always be carried with the blade pointing down.
  2. 2. Extinguisher Safety tool used for kitchen fires.
  3. 3. Clothing worn to protect yourself while cooking.
  4. 4. – Large spoon used to serve soup or stew.
  5. 6. Pin – Tool used to flatten dough.
  6. 7. Contamination Transfer of bacteria from raw meat to other foods.
  7. 8. Hands First step before cooking to prevent bacteria spread.
  8. 10. Type of ingredients measured at eye level.
  9. 12. – Tool used to pick up food without touching it.
  10. 14. Injury caused by a sharp blade.