CA1 Chapter 21 pt.1

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Across
  1. 3. glass or clear plastic; should have handle and a pourer w/clearly marked measurements
  2. 5. Used to brush or “paint” butter or sauces on to foods
  3. 6. All-around knife, used to trim fats or cut tender vegetables
  4. 12. measures temperature in refrigerator/freezer
  5. 14. metal or plastic, used for small amount of liquid or dry ingredients
  6. 16. Used for cutting meats, poultry, breads, and soft vegetables
  7. 17. Used for stirring and mixing, best for heavy mixtures- comes in many shapes and sizes
  8. 18. Used to scrape bowls or saucepans or fold ingredients
  9. 20. Used to spread frostings or level ingredients
  10. 21. Smallest knife, used to peel fruits and vegetables
Down
  1. 1. Clip to side of pan, marked for different cooking temps
  2. 2. Used to remove pieces of food from liquids
  3. 4. Used to blend a fat into flour when making a pastry
  4. 7. Most versatile & commonly used, used to chop, dice, and cut fruits and vegetables
  5. 8. Used to blend dry ingredients or remove lumps from sugars
  6. 9. metal or plastic, used to measure dry ingredients (flour, sugar, shortening, etc)
  7. 10. placed in food while cooking
  8. 11. Used to incorporate air into foods
  9. 13. inserted at end of cooking time, most commonly used in kitchens
  10. 15. Used to remove or turn foods
  11. 19. Used to roll out dough