Kitchen safety

2. This is when you cut food into little squares.
11. This occurs when you don't wash cutting boards or other objects after cutting raw meat.
13. This is where you cut foods into long, thin strips.
14. This is used to keep track of how long is left to cook the dish.
16. This is what you use to sharpen a knife.
18. This should be done to prevent the spread of bacteria.
19. This is the thing that heats the pot or pan on the stove top.

1. This grip keeps you from cutting your fingers when holding food.
3. These prevent you from getting burned when removing food from an oven.
4. This is used to line the bottom of pans to prevent sticking
5. This is used to take the peel off of fruits.
6. You should always do when you are cooking to save time and keep clean.
7. This is the area where bacteria can multiply faster.
8. Use this to put out a grease fire.
9. The dish must be 70 degrees celcius to be ______.
10. Your refidgerator should be kept between zero and ____ degrees.
11. This is used to cut through the bones in meat.
12. This campaign is used to show how to stop the spreed of bacteria in 4 ways.
15. You should always cut ____ from yourself.
17. Which knife is the most commonly used?