COOKERY

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Across
  1. 2. MOSTLY USED FOR SOFT FOODS SUCH AS FILLINGS, ICE CREAM, AND MASHED POTATO.
  2. 3. IT IS USED FOR GUIDING LIQUID OR POWDER INTO A SMALL
  3. 8. USED TO SCRAP BOWLS AND MIX INGREDIENTS TOGETHER
  4. 10. NAME OF THE TEACHING INTERN, NOT INCLUDED THE MIDDLE NAME.
  5. 13. USED TO MEASURE SERVING FROM ONE OUNCE TO ONE POUND
  6. 15. IT IS USED FOR TURN AND FLIP THE FOOD PRODUCT.
  7. 16. IT IS USED TO MOISTEN THE MEAT AND FOR BUTTERING THE BAKED GOODS.
  8. 17. IT IS A SMALL ALL- PURPOSE KNIFE AND COMES FROM THE WORD PARE MEANING TO PEEL.
  9. 18. HELPS YOU ACCURATELY MEASURE INGREDIENTS FOR RECIPES
  10. 19. IT IS A SOLID, SLOTTED, OR PERFORATED, AND USE TO LIFT FOODS
Down
  1. 1. A STRAINER FOR A VARIOUS TASK
  2. 2. USED TO SERVING STEWS OR SOUP, GRAVY AND ANY SAUCES.
  3. 4. REFER TO A SMALL ELECTRICAL OR LARGE, EXPENSIVE, AND POWER- OPERATED APPLIANCES.
  4. 5. IT IS USED TO KEEEP FOOD WARM WITHOUT OVERCOOKING
  5. 6. A SMALL HAND HELD TOOL USED FOR FOOD PREPARATION
  6. 7. USED TO SHRED AND GRATE VEGETABLES OR CHEESE.
  7. 9. BOARD THIS IS WERE THE MEAT, FRUITS, AND VEGETABLES ARE CUT
  8. 11. CUTTING AND CHOPPING TOOLS FOR FOOD
  9. 12. USED TO PEEL THE FRUITS AND VEGETABLES
  10. 14. USED TO LEVEL OFF INGREDIENTS AND SPREAD FROSTINGS AND FILLINGS.