Recipe Basics Review: Cross

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Across
  1. 1. used to grip and lift hot, bulky foods
  2. 6. the holes in this allow steam to pass through
  3. 9. used to lift and turn flat foods
  4. 10. 3 teaspoons
  5. 12. pan used for baking and serving main dishes and desserts
  6. 13. to cut into very small cubes
  7. 15. used to stir and baste foods during cooking
  8. 16. spoon like device with a small bowl and long handle
  9. 17. long rods made of metal or bamboo
  10. 18. kitchen tool that breaks up and removes clumps
  11. 19. browns bread products on both sides at the same time
Down
  1. 2. used to measure the internal temp of meat
  2. 3. thick cloth pads used to protect hands
  3. 4. utensil to crush garlic
  4. 5. for cakes
  5. 7. four shallow sides about 1 inch deep
  6. 8. used to extract juice from lemons and citrus fruits
  7. 11. portable electric grill used to broil or grill food indoors
  8. 14. larger and heavier than saucepans and have two small handles on each side
  9. 15. a long tube with a bulb on the end used for suctioning up juices