2. Hosted by Ms. Carter

3. 100 200 400 300 400 Tools & Food Safety & sanitation Eggs Wild Card 300 200 400 200 100 500 100

4. Row 1, Col 1 Liquid measuring cup (What type of cup do you use to measure liquid?.)?

5. 1,2 Wash hands. (What is the first thing you do when you enter the kitchen.)?

6. 1,3 Yolk. (What is the yellow part of the egg.)?

7. 1,4 Anemia. (What is the condition in which the blood is low in iron.)?

8. 2,1 Pack tightly and level off. (How do you measure brown sugar.)?

9. 2,2 Vomiting, difficulty breathing, Double vision, and diarrhea. (What are some signs of food poisoning or food born illness.)?

10. 2,3 Shell. (What is the outside of the egg.)?

11. 2,4 Chicken, turkey, duck, and Other birds. (What are some types of poultry)?

12. 3,1 Dry measuring cup. (What is a cup used to measure dry ingredients.)?

13. 3,2 The Danger Zone. (What is the temperature between 60 to 125 degrees called)?

14. 3,3 Shell Membrane. (The thin skin like liner just underneath the shell of an egg)?

15. 3,4 Curd. (The solid part of the milk when turning it to cheese)?

16. 4,1 Flute. (What is it called when you pinch and shape the outside of the pie crust.)?

17. 4,2 Salmonella. (What is a bacteria that grows on eggs and chicken)?

18. 4,3 Albumen. (What is the name of the white part of the egg)?

19. 4,4 Kilocalorie. (What is a unit of measurement used to measure the energy in food)?

20. 5,1 Drupe. (What is the name of fruits with a large single seed in the middle)?

21. 5,2 Botulism. (What is the name of a food born illness that affects the nervous system; usually improper canning it the source)?

22. 5,3 Chalaza. (What is the white particle attached to the yolk that holds it in place.)?

23. 5,4 Trichinosis. (What is a parasite usually found in pork)?