Kitchen Equipment Culinary Training

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Across
  1. 3. helpful for lifting solid food from liquid
  2. 5. used to lift and turn foods
  3. 6. used for beating and blending good for thin batters
  4. 12. used to measure dry ingredients such as flour
  5. 13. a serrated knife, used for slicing bread or baked goods
  6. 15. used to shred & grate vegetables and cheeses
  7. 16. used to spread oil or glaze on pastry
  8. 17. used to grasp or hold foods
  9. 18. a pan with a chimney and fluted sides
  10. 19. cake pan with upright rim that can be unclamped and detached
  11. 21. used to allow food to cool faster
  12. 23. used for cutting, mincing and dicing also known as French knife
  13. 24. hold the ingredients that you mix
Down
  1. 1. used to crush soft food for dishes like mashed potatoes
  2. 2. cut shortening into flour for piecrusts ]& biscuits
  3. 4. helps to keep knife blades sharp and countertops safe
  4. 7. a utensil that is help when serving soup--lifting a liquid from pot to bowl
  5. 8. used for measuring smaller amounts of liquid and dry ingredients
  6. 9. used to scrape bowls and mix ingredients together
  7. 10. a pan with long handle used soups, sauces
  8. 11. round pan with sloping sides
  9. 14. used for breads and meat loaves
  10. 20. swivel blade, removes the outer skin on veggies and fruits
  11. 22. a bowl with holes used to drain items like pasta