Food Equipment Terminology

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Across
  1. 3. cooking utensil having a flat flexible part and a long handle; used for turning or serving food
  2. 4. a kitchen implement, often having a swiveling, protected blade, for removing the peel or outer skin of a vegetable or fruit.
  3. 6. a flat-bottomed pan with shallow sides that are slightly curved.
  4. 9. utensils such as knives, forks, and spoons used as tableware.
  5. 10. a pan used for roasting foods in a conventional gas or electric oven.
  6. 11. a kitchen appliance used for preparing foods in a sealed container that limits the escape of steam (moist heat) under varying degrees of pressure.
  7. 14. a dish that is round and open at the top for serving foods
  8. 15. a large glass, plastic, or metal tube with a rubber bulb at one end and a small opening at the other, to be filled with butter, drippings, etc., for basting food as it is cooking.
  9. 16. a flat-bottomed pan, most often round in shape, with shallow, flared sides that may be slightly curved
  10. 17. an electric culinary grinding and mixing appliance, consisting of a container with propeller like blades at the bottom that are whirled by a high-speed motor to purée, chop, or mix foods.
  11. 19. a metal or plastic container with a perforated bottom, for draining and straining foods.
  12. 20. a device used for checking the doneness of meat or other foods to ensure that the appropriate and safe internal temperature has been achieved
  13. 21. a rubber spatula is a cooking tool that has a rubber head. The handle may be made of plastic, metal, or wood.
  14. 23. a kitchen utensil that is used for placing cooked foods onto a surface that will enable the food to be cooled on all sides after being baked, either food still in a hot pan or food removed from a baking sheet or pan and placed directly onto the rack
  15. 24. a culinary utensil or device, as an eggbeater, with one or more sets of rotary blades for beating, whipping, mixing, etc.
  16. 26. a kitchen tool, specifically made for food preparation that is more versatile than a standard pair of cutting scissors.
  17. 30. a deep baking pan that has a hollow tube in the center, which allows for more uniform baking.
  18. 31. to put (flour, for example) through a sieve or other straining device in order to separate the fine from the coarse particles.
  19. 33. an instrument with a meshed or perforated bottom, used for separating coarse from fine parts of loose matter, for straining liquids, etc., especially one with a circular frame and fine meshes or perforations.
  20. 34. a baking pan, rectangular in shape and deep walled, that is used to bake a single loaf of bread or various types of meat loaves
  21. 35. a cooking utensil used in food preparation to blend ingredients smooth, or to incorporate air into a mixture, in a process known as whisking or whipping.
  22. 36. a small round or flat shaped brush made with nylon, silicone or sterilized natural bristles. This type of brush is used to apply glazes to breads, pastries, cookies, meats, and poultry before or after baking.
  23. 38. this utensil consists of two sets of similar pans or pots that are used for cooking ingredients with boiling water. The lower pot holds the water that is heated while the food is placed in an upper pot
  24. 39. a protective glove that allows hot utensils or foods to be manually handled near or in ovens and grills
Down
  1. 1. a knife designed or suitable for slicing bread, as one having a wavy or saw-toothed blade.
  2. 2. a kitchen utensil with sharp-edged perforations for grating carrots, cheese, etc
  3. 4. a short-bladed kitchen knife for paring fruits and vegetables.
  4. 5. a wooden board where meats or vegetables can be cut
  5. 7. an implement with a broad, flat, usually flexible blade, used for blending foods or removing them from cooking utensils, mixing drugs, spreading plasters and paints, etc.
  6. 8. a cylinder of wood or other material, usually with a short handle at each end, for rolling out dough
  7. 12. an insulated pad for holding hot pots
  8. 13. a spoon made of wood
  9. 18. an electric frying pan incorporates an electric heating element into the frying pan itself and so can function independently off of a cooking stove
  10. 22. a round baking dish with shallow slanted sides that are 1 to 1 1/2 inches deep. The pie plate is available in several sizes
  11. 25. an all purpose kitchen knife that is used for most types of chopping, dicing and slicing with a blade that ranges in length from several inches to 12 inches in length.(French knife)
  12. 27. a flat pan or sheet of metal that is used to bake products that are thick or stiff enough to stand on their own, such as cookies, freestanding breads, biscuits, pastries, and meringues
  13. 28. a large spoon whose bowl has several slots or holes for draining liquid from food being ladled.
  14. 29. a type of pan used for baking muffins. The pan typically will have 6 or 12 individual round pockets or holders connected to the tin and formed in the shape of a muffin
  15. 32. designed with a broad spoon base, this utensil serves several purposes when preparing foods. It is a kitchen tool that can be used to serve foods, such as sauces, gravies, and toppings as well as skim and stir ingredients
  16. 37. a small metal plate with short legs, especially one put under a hot platter or dish to protect a table. Also known as trivet pad.
  17. 40. any of various implements consisting of two arms hinged, pivoted, or otherwise fastened together, for seizing, holding, or lifting something.