Type
Crossword
Description

You should always keep cupboard and oven doors _______ when not in use. closed
clean up spills _____________. immediately
Keep pot _______ turned in. handles
never use ________ equipment near water. electrical
do not use electrical equipment if the cords are _______. frayed
Store _________ products out of reach from children. hazardous
When selecting a knife, make sure you choose the _______ size. correct
make sure you wash ______ first utensils
you should use a ______ spoon to stir food cooking on the stove. wooden
always use __________ when handling hot objects. oven mitts
keep ________ materials away from heat sources flammable
make sure you wash your _______ before cooking hands
make sure you wash __________ before cutting whole melons thoroughly
food at the temperatures 16-60 degrees celsius are in the ____________. danger zone
if there is a grease fire you use _________ to put it out. baking soda
sharp objects and knives should be stored __________ to prevent cuts separately

Kitchen Safety Crossword

Type
Crossword
Description

do not use food from cans that are leaking, bulged or _______________ damaged
Extinguish a grease _______ with baking soda. fire
Make sure matchse are out by running water over them before you ______ them away throw
A safety hazard that is cause by hot objects are _______ burns
____________ occur when something is on the floor that shouldn't be falls
When handling hot pans, be sure to use ___________ holders and not damp dish towels or wash cloths pot
Handle all ___________ equipment with dry hands electrical
When tasting food, never pu the tasting ________- back into the food spoon
____________ objects and knives should be stored seperately to prevent cuts. sharp
Cutting boards need to be scrubbed thoroughly with a cleanser containing _____________. Chlorine
Keep _____ foods above 140 degrees until serving time. hot
You should ________ all accidents that happen in the class to the teacher. report
Always wash _____________ before cooking and if you touch something with germs. hands
Do not buy food in ________ jars or jars with bulging lids plastic
Tilt ______ of pots and pans towards you so that steam will not burn your hands or face lids
Proper first-aid for severe bleeding is _______ pressure. direct
_____________ knives are dangerous because they require more pressure to cut foods. Dull
Keep these cold and do not buy cracked or soiled ones. ______ eggs
Always use a cutting ___________ to cut your foods on while cooking. board
The type of burn where the skin is red and blisters form is called a ___________ degree burn. second
One of three rules to remember about keeping food safe it to keep it _______. Clean
Fo an electrial fire, use a _____________ fire extinguisher. Chemical
You should do this immediately when food is spilledo nthe floor. _______ up wipe
Always ________ matches away from you and hold them upright so the flame burns more slowly. strike
An ounce of _______ is worth a pound of cure prevention
This may happen to an electrical circuit if too many applliances are used at the same time. overload
A type of safety hazard that is cause by share objects is ____________ cuts
One way to keep food safe is to keep _______ foods _______. (same word) cold
Learn to cut ________ from you when cutting food or peeling vegetables. away

Kitchen Safety Crossword

Type
Crossword
Description

Always clean up ____ or broken glass immediately Spills
Never ____ in a kitchen or food laboratory Run
Never light a ____ near a gas leak Match
Call the ____ ____ if there is a gas leak Gascompany
Do not leave anything ____ near a stove Flammable
Make sure to not wear ____ clothing near the stove Loose
Make sure to keep stove tops free of Grease
Use ____ to pick up hot pans Ovenmitts
Turn pot handles to the ____ to avoid getting bumped Back
Never let ____ near the stove unsupervised Children
Cut ____ from your body Away
Keep products in original Containers
Make sure to tie ____ back before cooking Hair
Always have a ____ ____ in your kitchen Fireextinguisher
Never stick a metal object in the Toaster
Always keep a copy of ____ numbers on the fridge Emergency
Never leave in the sink Knives
Before working in the kitchen, wash your Hands
____ ____ appliances as soon as you are done with them Turnoff
To clean up broken glass, use a ____ paper towel Damp

Crisscrossed Kitchen Crossword

Type
Crossword
Description

When washing your hands, you should always use _____ and water. soap
Never put sharp items or _____ in he dishwasher to soak. knives
Never use your apron or a _____ to remove hot items from the oven, stovetop, or microwave. dishtowel
Water and this item never go together. Make sure hands are dry before plugging in appliances. electricity
Objects that could catch fire easily are considered? flammable
Falls, cuts, electrical shock, and _____ are the main types of kitchen accidents. burns
To put out a grease fire inside a skillet, place a _____ lid on top. tightfitting
Doing this to an appliance cord is unsafe and could enable fraying of the cord. tugging
Never use this to put out a greaes fire. water
What kitchen tool should you always use when cutting items? cutting board
It is not safe to wear long or _____ clothing while cooking. loose fitting
Never use these to clean up broken glass. hands
Always use one of these to remove hot items from the oven, stovetop, or microwave. potholder
Never consume raw or undercooked _____ in the FACS kitchen. eggs
You should use a _____ to obtain hard to reach items. stepstool
Before you try to pry foods out of the toaster, _____ it. unplug
Every kitchen should have one of these. fire extinguisher
When removing the lid of a pot or pan, tilt the lid _____ from you to avoid getting a steam burn. away
Always keep your knives _____. They are safer than dull knives. sharp
How should cupboard doors and drawers be kept to avoid accidents? closed
A knife _____ is a great item to use to store sharp knives. magnet
Pot and pan handles sould be turned toward the _____ of the stovetop. center
Long _____ should be kept tied back when cooking. hair
These should be cleaned up immediately spills

Knife Safety Crossword

Type
Crossword
Description

• Never pass a knife to someone when the _____ is exposed. Close or sheath the knife beforehand. blade
• Always pass the knife ______ first. handle
• Cut ____ from yourself. If the blade slips, it will not cut you. away
• Never leave your knife on the ______. ground
• Always store your knife sheathed and in a safe place, away from the reach of ________. children
Never walk with your _____ in hand knife
Be aware of your ____________ when you are working with a knife. surroundings
A _____ knife is safer than a dull one. sharp
____ blades cause more accidents because they are harder to work with and require more pressure. dull
Keep knives away from the edge of the _______ to lessen the chance of being knocked off. counter
Keep the sharp edge of the knife _______ away from you when washing. pointed
Keep your knife _____, dry, sharp, and free from rust. clean
Apply a few drops of light _______ ___ to the knife joints and blade. machineoil
• Never try to cut materials such as metal, brick, and similar ____ surfaces. These materials will ruin your blade. hard
Make sure ____ is free from nails before you start cutting or carving it. wood
Do not put pressure on the broad side of the blade or use the blade to pry something open because the blade may _____. break
• Keep your knife away from ____. Heat will temper the steel, making the knife soft and difficult to sharpen. fire
Never play with ______. knives
Never try to _____ a falling knife or blade. catch

Kitchen Safety-Crossword: Water you doing? Start.

Type
Crossword
Description

Never put knives in a sink ________ with dishwater. filled
Clean up ________ immediately. spills
________ knifes are more likely to slip and cause cuts. dull
_______ is not allowed during a food lab. jewelry
________ must be tied back. long hair
it is important to be aware of various types of kitchen ________. hazard
Loose Fitting ________ is not be worn. clothing
Wear an ________ to prevent your clothes from getting dirty. apron
Water and ________ usually don't mix. electricity
A fire requires this to burn. oxygen
Ovenmitts and potholders must be ________. flame proof
High temperatures of fat can cause a _________. grease fire
The hazardous symbol with a skull means it's ________. toxic
The hazardous symbol of a flame means it's ________. flammable
________ of containers according to instructions. dispose
Always read and follow ________. instructions
The worst way to put out a grease fire is by using ________. H20
The best way to put out a grease fire is by using _________. baking soda
When you've got a burn, _________ run the burn under cold running water. immediately
Heat protection oven mitts
Use _________ to prevent burns. potholders
Always clean up spills to avoid ________. focus
You can get burned from ________ hot oil. splattered
Use a ________ to extinguish an electrical fire. fire extinguisher
During an oven fire, _______ the oven door. close
Use water or a _______ to put out a fire on fabric. fire blanket
_______ can also help get rid of a fire on fabric. water
________ an outlet can cause a fire. overloading
________ can be a hazardous chemical. bleach
Used to clean an oven. oven cleaner
Another hazardous chemical. disinfectant
Help cleans the drain. drain cleaner
________ should not be left in the kitchen unattended. children
Keep hazardous chemicals out of reach of children and _______. pets
Cover the bleeding wound with a ________ cloth. sterile
Turn off _______ when not using it. stove
Frayed or broken cords can cause a ________ , a shot, or a fire. shock
________ knifes are most likely to slip. dull
Never ________ in the kitchen. run
Keep cupboard doors and kitchen drawers ______ closed

Food & Safety Crossword

Type
Crossword
Description

A cup marked in graded amounts, used for measuring liquid ingredients in cooking. Measuring Cups
Keeping work areas free from dirt or bacteria. Sanitation
This is a type of bacteria found in contaminated water. E-coli
This is a safe and quick way for thawing frozen food. microwave
This is used to check the temperature of meat to make sure it is all the way cooked. Meat Thermometer
Use these to take out hot cookware from the oven. Oven Mitts
Foods that can become unsafe or spoil easily if not refrigerated or frozen. Perishable
Home canning that is incorrectly processed Botulism
Is a another name for a frying pan. Skillet
Found in milk and dairy products, and becomes contaminated when humans do not wash hands. Shigellosis
When food is left at room temperature for too long, usually with meats and mayo salads. Staphyloccocal
This tool is usually made of narrow metal strips or wires attached to a handle Pastery Blender
Tiny living creatures visible only through a microscope. Micro Organisms
The process by which bacteria are unintentionally transferred from one substance to another. Cross Contamination
Keeping yourself clean. Personal Hygiene
Cooking food at a safe internal temp. Thorough Cooking
Found in soft cheese, hot dogs and deli meat. Listeriosis
This a durable board on which to place material for cutting. Cutting Board
Used for cutting bread. Serrated Knife
Used to get vegetables out of a heated pot. Slotted Spoon

ServSafe Crossword

Type
Crossword
Description

Temperature Time Control TTC
41 degrees fahrenheit -135 degrees fahrenheit Temperature Danger Zone
You should not wear ________ in the kitchen. jewelry
What is the first step in washing dishes? wash
What is the second step in washing dishes? rinse
What is the third step in washing dishes? sanitize
Before every task make sure that your hands are ________. clean
Employees should always have good _________. hygiene
After every task, employees should change what? gloves
When cooking or preparing different foods, keep utensils and surfaces clean and/or separate to prevent __________ _________. cross contamination
How many inches should food be stores off of the ground? six
Employees must always wear an ________ in the kitchen. apron
Follow the correct safety procedures to prevent the growth of _______. pathogens
Make sure the thermometer is always correctly __________. calibrated
Any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food. foodborne illness
If a chemical is transferred into a new container, be sure to add a ________. label
Always be sure to clean and sanitize the necessary items in the kitchen if someone has an _______. allergy
Always cook for to the correct __________. temperature
_____________ of food should always be separate from ___________ of chemicals. storage
TCS foods have a ________ of seven days. shelf life
___ __________ have a shelf life of seven days. TCS foods
The Food and Drug Administration FDA
When chemicals are stored, a ________ should always be present. safety data sheet
Employees nails should be free of ____________. nail polish
First in, first out. FIFO

Culinary arts safety rules Crossword

Type
Crossword
Description

__ the countertops and make sure appliances are turned off clean
__ your hands and utensils after handling raw meat, poultry, or fish Wash
clean up any spills ___ immediately
do not ___ in the kitchen run
When using a _____, cut away from your body Knife
do not use metal in the ____ microwave
keep a ____ extinguisher nearby. fire
Keep pot ___ turned away from the front of the stove handles
use a _____ board when chopping ingredients chopping
keep flammable material such as dish towels and oven mitts ___ from the stove away
don't ____ the kitchen with something cooking on the stove leave
Be aware of hot ______ which can cause burns Steam
tie back long ____ and avoid wearing loose clothing to avoid catching on fire. Hair
You use this when peeling vegetables vegetable peeler
This appliance in mostly used during breakfast and browns your bread toaster
Use this pan for cooking meat or frying things skillet
When you need to cook in a hurry or have a large piece of meat, use this cooker Pressure cooker
what appliance did we use for milk shakes? blender
measuring ___ are used for small measures. Example, vanilla, salt Spoons
Use this utensil to drain things (spaghetti noodles, hamburger meat colander
Use this pan for cooking cupcakes muffin
this is the large knife chef
use a ___ to dip soup or punch into a cup or bowl ladle
this pan is perfect for cheesecake spring
use this instrument to put powdered sugar on funnel cakes sifter

Shop safety Crossword

Type
Crossword
Description

You put then on your face to protect your eyes safetygoggles
Long ________ must be tied back Hair
Ask for ___________ if you do not know how to do something safely Help
Number 1 propriety in the wood shop is Safety
Something everyone has to do at the end of the class Clean up
If you are not using it, make sure that it is closed and the handle is vertical Vice
It is used to nail nails into objects Hammer
It is used to make your work smooth Sandpaper
It is used to make your work look shiny after you are done Lacker
Before using any machine you must ask your Teacher
Carry all tools with the________ end down Sharp
If you are unsure about something always _____ for help Ask
You should wear ______ color clothing to the wood shop Light
You must always use a _________ if your fingers are starting to get close to the blade Pushstick
If you use your hand to brush off the table you might get a ___ Splinter
You should know where the fire _______ are located extinguisher

Cooking Equipment Crossword

Type
Crossword
Description

HANDHELD, DRAINS FOOD STRAINER
FREESTANDING & DRAINS FOOD COLANDER
DRAINS SOLIDS FROM LIQUIDS SLOTTEDSPOON
TO SHRED,SLICE OR GRATE FOOD GRATER
TO CUT OPEN PACKAGES AND CUT HERBS KITCHENSHEARS
DEEP,HAS HANDLE AND CAN COOK A VARIETY OR FOODS SAUCE PAN
GRILLS MEAT, PANCAKES AND EGGS GRIDDLE
PEELS VARIOUS FRUITS AND VEGETABLES VEGETABLEPEELER
MULTIPURPOSE KNIFE PARINGKNIFE
TO BAKE COOKIES, CREAM PUFFS AND FREESTANDING BREADS ON COOKIE SHEET
TO BAKE MUFFINS OR CUPCAKES IN MUFFIN TIN
TO BAKE PIES IN PIE PAN
MIXES, CHOPS, GRATES, SLICES, PUREES' INGREDIENTS FOOD PROCESSOR
PAN USED TO BAKE A CHEESECAKE IN SPRINGFORM
LEVELS INGREDIENTS AFTER MEASURING LEVEL
USED TO SERVE SOUP, STEW AND BEVERAGES LADLE
HANDHELD TOOL USED TO WHIP EGG WHITES OR CREAM WHISK
USED TO TURN FOOD SUCH AS BACON TONGS
TO MASH COOKED FOODS, SUCH AS POTATOES POTATOMASHER
TO LIFT AND TURN PANCAKES, HAMBURGERS AND EGGS SPATULA
HAS A HANDLE AND POURING LIP, USED TO MEASURE LIQUIDS LIQUID MEASURING CUP
SCRAPES SIDES OF BOWL RUBBER SPATULA
PROTECTS COUNTERS FROM HOT PANS, ALSO USED TO COOL FOOD ON COOLING RACKS
DRAINS DISHES DISH DRAINER
AIDS IN POURING FOODS INTO SMALL MOUTHED CONTAINERS FUNNEL
USED TO CUT FAT IN WITH FLOUR WHEN MAKING PASTRY OR BISCUITS PASTRY BLENDER
READS THE INTERNAL TEMPERATURE OF MEAT MEAT THERMOMETER
USED TO MEASURE DRY INGREDIENTS...LIKE FLOUR OR SUGAR DRY MEASURING CUPS
POUND MEAT AND MAKE MORE TENDER MALLET
TO OPEN CANS CAN OPENER
USES ELECTRICITY TO MIX AND BEAT INGREDIENTS ELECTRIC MIXER
TO ROAST MEATS IN OVEN ROASTING RACK
USED TO CUT PIZZA AS WELL AS OTHER FOODS PIZZACUTTER
A 9 x 13 PAN USED TO BAKE CAKES, ROASTS AND CASSEROLES OBLONG
FOR LONG , SLOW COOKING OF STEW, SOUPS AND MEATS DUTCH OVEN
PAN USED TO BAKE BREAD, POUND CAKE, AND MEAT LOAF IN LOAF
USED TO SEPARATE PARTICLES TO MAKE LIGHT AND FLUFFY SIFTER
USED TO MIX FOOD IN, VARIOUS SIZES MIXING BOWLS