FCS Cooking Class

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Across
  1. 3. mixing ingredients and incorporating air
  2. 6. Picking up, moving, and serving food
  3. 7. Measuring Liquid ingredients
  4. 10. Cooking and reheating liquid
  5. 12. Baking flat items
  6. 13. Scraping excess
  7. 14. Mixing ingredients
  8. 15. Removing the skin and peel off fruits and vegetables
Down
  1. 1. Meassuring small amounts less than 1/4 cup
  2. 2. Measuring Dry Ingredients
  3. 4. Leveling dry ingredients
  4. 5. Cooling and storing baked goods
  5. 8. Turning flapping and serving food
  6. 9. Grating and Shredding food items
  7. 11. Holds ingredients while mixing