Kitchen Equipment Review

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Across
  1. 1. Several pieces of curved metal attached to a handle. Used to blend flour and solid fat when making pastry; blending butter and cheese mixtures.
  2. 5. A deep, narrow, oblong pan that may be made of glass, glass-ceramic, or aluminum. Used to bake loaves of bread, pound cake, and meat loaf.
  3. 7. A small pan that fits into a larger pan with a lid; usually made of glass or metal. Used to cook and melt foods that scorch easily, such as sauces, chocolate, custard, butter, etc.
  4. 11. Usually made of balloon-shaped wire loops that are held together by a handle. Used to stir, beat, and whip foods; incorporates air into foods; helps to prevent/remove lumps.
  5. 14. Long, thin blade. Used to cut large cuts of meat or for slicing meat.
  6. 18. Serrated or saw-tooth blade. Used to slice breads and other soft foods
  7. 21. Heavy oval or rectangular pan; usually made of metal with a lid. Used to roast meats and poultry.
  8. 23. Made of metal or plastic; may be slotted or solid. Used to lift and turn foods, such as cookies, meat, fish, pancakes, and eggs
  9. 24. Usually made from metal; larger and heavier than saucepans; small handles on each side with a lid; vary in size from 3 – 20 quarts. Used to cook large amounts or sizes of foods in liquid on a range.
  10. 25. Large, triangular blade. Used to slice, chop, and dice fruits and vegetables.
  11. 29. Comes in two - and four - slice models; may have extra wide openings for bagels and thick-sliced bread.
  12. 31. Long steel rod. Used to straighten knife edges between sharpening.
  13. 34. Bowl made of wire mesh available in a variety of sizes. Used to remove solid pieces from liquid foods
  14. 36. Used to clean/sanitize kitchen equipment and tableware.
  15. 37. A swivel blade. Used to pare/peel fruits and vegetables; making decorative carrot, chocolate, or cheese curls for garnishing.
  16. 41. A hand-held electric appliance; lighter and less expensive than a stand mixer, but less versatile. Used to blend, beat, and whip ingredients.
  17. 45. Cloth pads in various sizes and shapes. Used to protect hands while handling hot bakeware and cookware.
  18. 46. Rectangular baking pan that comes in a variety of sizes, such as with six to twelve round depressions; usually made of metal. Used to bake muffins, cupcakes, and rolls.
  19. 48. Large, round baking pan with a narrow rim around the edge; may be perforated for crispier crust
  20. 49. Used to level dry or solid ingredients and apply fillings and frostings.
  21. 50. A heating base, cooking vessel that may be removable, and a lid; usually have at least two settings
  22. 51. Two-or four-sided metal cutting tool with openings of different sizes. Used to grate/shred foods, such as cheese and cabbage.
  23. 54. Electric mixer that leaves hands free; suited for heavy-duty work; often has attachments. Used to blend, beat, whip ingredients, and to knead dough.
  24. 55. Available in variety of sizes; uses less energy and creates less heat than a full-size oven. Used to bake and broil small amounts of foods in addition to toasting.
  25. 56. Used to weigh dry ingredients, usually larger amounts
  26. 59. Available in many sizes and may be slotted or solid; will not scratch pan surfaces. Used to mix and stir ingredients.
  27. 61. A major kitchen appliance; comes in a variety of sizes and color with a wide range of options, such as ice maker, in-door dispensers, etc. Used to refrigerate/freeze perishable foods
  28. 62. Usually made from plastic, glass, or metal in a variety of sizes; some have lids for storage. Used to prepare and combine ingredients for recipes.
  29. 63. Heavy roller made of wood, marble, or metal. Used to flatten dough; crush bread, cookies, or crackers into crumbs.
Down
  1. 2. Fry pan whose temperature is controlled by a thermostat; high dome cover with vent; clearly visible heat indicator light.
  2. 3. Flat, metal rectangular pan with two or three open sides. Used to bake cookies, biscuits, and pizza; also used to toast bread
  3. 4. Usually made from metal, plastic, or wood in various sizes
  4. 6. Used to measure liquid ingredients.
  5. 8. Metal rectangular pan, similar to a cookie sheet, but with four sides about 1 inch deep. Used to bake sheet cakes, pizza, chicken pieces, and fish.
  6. 9. Bowl-shaped pan often used in Chinese cooking; may be used on range or electric.
  7. 10. Wire rack with legs; usually square or rectangular, made of metal, in a variety of sizes.
  8. 12. Perforated metal or bamboo insert that fits into a saucepan or pot that holds food above boiling water.
  9. 13. Used to gently mix together ingredients, scrape down the sides of mixing bowls, and remove solid ingredients from measuring cups.
  10. 15. Made from a variety of materials. Used to protect counter and table tops when cutting and chopping.
  11. 16. Hand and electric varieties. Used to cut lids off of metal cans.
  12. 17. Removable container with a wide opening, handle, pouring spout, and measurement markings on side.
  13. 19. Smallest kitchen knife. Used to remove a thin peel from fruits and vegetables.
  14. 20. Used for frying or cooking in liquid, on top of the range; baking, broiling, or roasting in the oven.
  15. 22. Usually made of aluminum in a range of sizes. Used to bake layer cakes and other baked goods.
  16. 26. Small hand-held to multi-bladed size. Used to chop foods, such as nuts, eggs, meats, and some fruits and vegetables
  17. 27. Used to cook foods quickly; defrost foods; reheat foods.
  18. 28. Perforated bowl made of metal or plastic available in a variety of sizes
  19. 30. Used to measure small ingredients, usually less than ¼ cup.
  20. 32. Used to turn meats and fried foods; griping and lifting bulky foods.
  21. 33. Usually made of metal or heatproof glass; one long handle and a lid; range in size from ½ - 4 quarts. Used to cook foods in liquid on a range.
  22. 35. Usually found in a variety of sizes and materials. Used to brush pastry and other foods with butter or sauces; removing crumbs from cakes before frosting.
  23. 38. Round cup attached to a long handle; usually in a variety of sizes and made from glass, metal, or plastic
  24. 39. Used to snip, trim, or cut fresh herbs, dried fruit, vegetables, meat, and pastry.
  25. 40. Usually made of aluminum in a variety of sizes. Used to bake a variety of cakes, cookies, and other baked goods
  26. 42. Shallow, round baking dish with sloping sides; usually made of glass or metal in a variety of sizes. Used to bake dessert and main-dish pies and quiches.
  27. 43. A heavy pot with close-fitting lid; may have a rack to keep foods from sticking to the bottom. Used to cook large amounts or sizes of foods on the range or in the oven
  28. 44. A metal or plastic canister with a wire-screened bottom, available in various sizes with a blade or wheel inside. Used to remove lumps from and incorporating air into dry ingredients before measuring.
  29. 47. Used to take the internal temperature of foods to ensure the safety and sanitation of foods.
  30. 52. Used to beat eggs and other ingredients and/or to mix together ingredients.
  31. 53. More powerful and versatile than a blender; assorted disks/blades for special jobs. Used to blend, chop, grate/shred, grind, knead, and slice.
  32. 57. Dishes with high sides that may be made of glass, glass-ceramic, or earthenware; available in a variety of sizes, with or without lids; may go from freezer-to-oven. Used to bake and serve main dishes and desserts.
  33. 58. Used to measure dry and solid ingredients
  34. 60. Have wide bottoms and low sides; vary in size and often have lids