Principles of food study guide EvanGabriel

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Across
  1. 2. Drains liquid from foods
  2. 3. Removes food from spoons, bowls, etc
  3. 6. All purpose knife
  4. 8. Adds air to flour and other dry ingredients
  5. 16. For quick slicing, dicing, and chopping
  6. 19. Used for light beating
  7. 20. Lifts and turns hot food without piiercing it
  8. 21. Used dip liquid, such as soup
  9. 22. Used to measure dry and solid ingredients
  10. 24. Cuts food such as dried fruit and parsley
  11. 25. Has one long handle
Down
  1. 1. Used for steaming food, especially veggies
  2. 4. Level off dry or solid ingredients when measuring
  3. 5. Cuts shortening into flour
  4. 7. Lifts and turns food, such as hamburgers
  5. 9. Beats and blends
  6. 10. Has extra at the top for liquid
  7. 11. For baking foods and food combinations
  8. 12. Grates food into tiny pieces
  9. 13. Protects countertops while cutting
  10. 14. Holds hot food while cooling
  11. 15. Cuts bread and cake easily
  12. 17. Also called frypan
  13. 18. Removes peel from fruits or vegetables
  14. 23. Used to measure small amounts