Safety & Sanitation Crossword - Presley Orndorff

4. Use _________ cutting boards, utensils, and plates for produce, meat, poultry, seafood, and eggs.
6. Restores nutrients that were lost in processing to near original levels.
8. Using hot water and ____ is essential to properly wash your hands.
9. Proper equipment needed and used to cook anything inside an oven.
10. Smaller version of a Chef's Knife.
13. Do this with perishable foods in order to keep them safe within two hours of purchase.
15. Another way to measure ingredients; can be digital or analog.
17. Keep food ___ after cooking to make sure it is safe to consume.
18. Using a ____ _________ is important to ensure that food is cooked to a safe temperature.
20. Also called a strainer; used to drain liquid from fruits, vegetables, and pasta.

1. One in six Americans could get sick due to this during this year alone.
2. Linchpins of any kitchen; required to accurately measure ingredients.
3. A small handheld utensil that you put a piece of fruit on and squeeze to make juice.
5. A safe way to thaw food using the microwave.
7. A serrated knife not used on meats or thin-skinned fruits and veggies.
11. Adds a nutrient not normally found in the food.
12. Kitchen appliance that should be set to zero degrees Fahrenheit or below.
14. Illness-causing ______ can survive on food, hands, cutting boards, and countertops in your kitchen.
16. Equipment used to combine a fat with flour.
19. Used to avoid burns while getting anything out of the oven or while holding hot pots and pans.