2.03 vocab pt.1

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Across
  1. 1. utensils for measuring various amounts of dry or sticky ingredients accurately
  2. 4. electric piece of cooking equipment used for fine chopping, grinding and liquifying ingredients
  3. 5. Used for mixing and when cooking and stirring hot foods
  4. 6. Hand held utensil used to "cut" firm shortening or butter into small pieces while mixing with flour mixtures
  5. 7. tool used to cut foods and materials used in the kitchen
  6. 10. Protective tool for cutting. This way counter tops are not marred. It can be sanitized and stored in a dry place
  7. 13. A probe thermometer with a dial or digital display is inserted into food at the end of cooking time.
  8. 14. utensils for measuring small amounts of both dry and liquid ingredients accurately
  9. 15. small device used to move dry ingredients across a screen area to remove any lumps and mix and aerate them
  10. 17. basic kitchen utensils have varying sizes and can be in metal, plastic or glass/ceramic
  11. 19. A cutting tool used to shred or grate foods like potatoes, cabbage, cheese
Down
  1. 2. Used for mixing, folding soft ingredients and to remove ingredients from a bowl or plate
  2. 3. All purpose large knife used to slice, mince, chop, cube and dice
  3. 5. to whip eggs or cream or add air to a batter. Not used with thick mixtures
  4. 8. device used to cut open metal cans using 2 blades and a rotating handle device
  5. 9. Used to stir foods that are in liquids and to separate the solid foods from the liquids when serving
  6. 10. A bowl with holes to allow liquids to pass through
  7. 11. utensil to accurately measure liquid volume of ingredients
  8. 12. tool used to flatten dough for rolls, pizza, cookies or crusts
  9. 16. All purpose small knife used as an extension of the hand for small cuts, garnishes, paring or coring
  10. 18. Tool to remove the outer layer of fruits and veg
  11. 20. wire mesh container that is used to strain liquids away from solid ingredients