kitchen safety and main term

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Across
  1. 4. to cut food in it
  2. 7. to put flour, sugar etc through a sieve or similar container in order to remove large pieces
  3. 8. a kitchen utensil with sharp-edged perforations for grating carrots, cheese, etc
  4. 9. to cook by dry heat in an oven or on heated metal or stones.
  5. 10. to cut or sever with a quick, heavy blow or a series of blows, using an ax, hatchet, etc
  6. 12. to remove the skin of a vegetable or fruit
  7. 13. to cook on a grill under strong, direct heat.
Down
  1. 1. to cut or chop into very small pieces.
  2. 2. to describe the six favorable conditions required for the growth of foodborne pathogens.
  3. 3. a graduated cup used especially in cooking for measuring ingredients.
  4. 5. to moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying.
  5. 6. refers to the most dangerous temperature for foods, between 40°F and 140°F.
  6. 7. to cook in a small amount of fat; pan-fry.
  7. 11. to become empty or dry by the gradual flowing off of liquid or moisture