21 Word Crossword puzzle chapter 12

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Across
  1. 6. cuts a thick layer from vegetables and fruits more efficiently than a paring knife
  2. 8. used to cut grooves lengthwise in a vegetable as a carrot
  3. 9. short, stubby spatula used to spread sandwich filing and condiments
  4. 10. specially shaped spatula made for lifting out and serving pieces of pie
  5. 12. short stubby knife with a pointed tip for shucking oysters
  6. 14. slender rod embedded in a handle and is used on both ceramic and metal knives to hone sharpened knifes
  7. 15. this curved knife is used for cutting beef steak from the loin
  8. 17. shaped like a sword with a round blade, it helps remove broken pieces and realign the remaining ground edges
  9. 18. short, blunt-point knife is used to shuck or open clams
  10. 20. general-purpose kitchen knife with a five- to seven- inch blade with granton on the side to help food release easily
  11. 21. used to trim and pare vegetables and fruits and has a sharp blade, only two to four inches long
Down
  1. 1. used for slicing cooked meat and has a blade as long as 14 inches
  2. 2. also known as a pastry wheel
  3. 3. removes scales from a fish
  4. 4. has a long, thin, serrated blade and us used to slice breads and cakes
  5. 5. heavy, rectangular knife is used to chop all kind of food, from vegetables to meat and is able to cut through bones
  6. 7. slender metal rod, or sometimes flattened rod, that is impregnated with diamond dust
  7. 11. fork with two long tines to lift items to the plate and steady an item being cut
  8. 13. Food handlers and cooks in the butchering area use this six-inch knife to separate raw meat from the bone
  9. 16. an all-purpose knife
  10. 19. similar to a paring knife, this knife has a curved blade for cutting the curved surfaces of vegetables and is sometimes called a birds beak for its shape