Kitchen Review

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