Equipment Crossword

3. Rectangular metal or stoneware pan with a low lip on more than one side. Used for baking used to bake biscuits, roll, etc.
8. They don’t transfer heat and used best for mixing, safe for nonstick surfaces.
9. A hand held utensil used to mix hard butter/fat into flour in order to make pastries.
11. These come in a variety of sizes, usually clear, has spout and handle is used for measuring liquid ingredients
12. These pans come in variety of capacity(usually measured in quarts or liters) with deeper sides, stockpots have two handles.
13. Flat bottom with straight sides used for cooking a single layer of foods that are kept moving in oil/fat
14. Used to measure dry ingredients, those that stack inside themselves
16. Used to rinse vegetables and allows liquid to drain through while retaining the solids inside.
17. Raised wire rack used to cool baked goods. It is raised to allow air circulation around the baked goods.
18. A type of serving utensil, commonly made of wood, plastic, or stainless steel, which is used to hold the long spaghetti noodles enabling them to be easily removed from a pot of boiling water

1. Flat bottom shallow pan used for frying or browning foods
2. Used to blend ingredients or incorporate air into a mixture known as whipping and whisking.
4. This utensils has a long dull straight edge used for leveling ingredients and lifting foods from flat surfaces.
5. Used for lifting and flipping. Has a handle that’s long enough to keep holder’s hand away from hot surfaces.
6. Used for measuring smaller amounts of liquids or dry ingredients
7. Used to scrape bowls and mix ingredients together, they have flexible blade that assist in moving heavier batters around the bowl.
10. Used for portioning out both large and small amounts of ingredients, to help with preparation and eliminate an error
15. These pans come on a variety of capacity (usually measured in quarts or liters) with deeper sides, saucepans have one handle.