Kitchen Review

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