Across
- 2. Where you cook and bake
- 5. spoon Used to measure the amount of either liquid or dry ingredients in small servings
- 6. Must be worn if you have a open cut, open sore or skin disease and are cooking
- 8. refrigerate promptly
- 9. Don't cut on the counter, cut on a ______
- 11. An electric kitchen utensil
- 15. Temperature range in which food-borne bacteria can grow
- 16. A substance that causes an allergic reaction
- 18. the first thing you do with your hands before cooking
- 19. Where you wash your hands and dishes
- 20. ____ to the right temperature
Down
- 1. Burn out ____ with fire-extinguisher
- 3. Soak your dirty dishes in only ____
- 4. Process where bacteria transfers from one substance to another
- 7. You can get the bacteria from uncooked meat, seafood or eggs
- 10. The best way to ____ dishes is to let them air ____
- 12. Buying stuff in bigger quantities for less money and packaging
- 13. Make clean and hygienic
- 14. Gives second life to materials
- 17. A danger or risk