Mise en place

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Across
  1. 4. Dishes must be scraped and ...... before washing
  2. 6. The best piece of equipment for stirring food in a pot
  3. 8. Used for removing skin from fruit and vegetables
  4. 9. A piece of equipment for mixing and removing lumps from dry ingredients
  5. 14. A piece of equipment used for measuring in the kitchen
  6. 15. This holds 5ml
  7. 16. Type of knife for cutting bread
  8. 17. Another name for a pot
  9. 18. Measurements must always be ......
  10. 19. A dish for holding small quantites of ingredients
  11. 20. What we need to collect first when we cook
  12. 23. You should read this before you start cooking
  13. 25. The best piece of equipment for measuring liquids
  14. 27. This holds 250mL
  15. 28. These should always be clean and dry
  16. 30. The abbreviation for this is 'T'
  17. 31. A knife used for small tasks
Down
  1. 1. A thin metal skewer used to see if food is cooked
  2. 2. The best function to use when cooking more than one tray of food
  3. 3. This means "having everything set in place"
  4. 5. Type of knife for cutting large food items
  5. 7. The temperature scale used in most ovens
  6. 10. Where we should read the level of liquid at
  7. 11. The one ingredient that is packed tightly into measuring cups
  8. 12. This should always be on your workbench
  9. 13. Used for turning food over in a frypan
  10. 21. These dishes should always be washed first
  11. 22. Use this to remove hot dishes from the oven
  12. 24. ........an oven dish stops food from sticking
  13. 26. Fruit and vegetables are cut on this coloured board
  14. 29. Cheese would be grated on this chopping board