Across
- 6. cuts a thick layer from vegetables and fruits more efficiently than a paring knife
- 8. used to cut grooves lengthwise in a vegetable as a carrot
- 9. short, stubby spatula used to spread sandwich filing and condiments
- 10. specially shaped spatula made for lifting out and serving pieces of pie
- 12. short stubby knife with a pointed tip for shucking oysters
- 14. slender rod embedded in a handle and is used on both ceramic and metal knives to hone sharpened knifes
- 15. this curved knife is used for cutting beef steak from the loin
- 17. shaped like a sword with a round blade, it helps remove broken pieces and realign the remaining ground edges
- 18. short, blunt-point knife is used to shuck or open clams
- 20. general-purpose kitchen knife with a five- to seven- inch blade with granton on the side to help food release easily
- 21. used to trim and pare vegetables and fruits and has a sharp blade, only two to four inches long
Down
- 1. used for slicing cooked meat and has a blade as long as 14 inches
- 2. also known as a pastry wheel
- 3. removes scales from a fish
- 4. has a long, thin, serrated blade and us used to slice breads and cakes
- 5. heavy, rectangular knife is used to chop all kind of food, from vegetables to meat and is able to cut through bones
- 7. slender metal rod, or sometimes flattened rod, that is impregnated with diamond dust
- 11. fork with two long tines to lift items to the plate and steady an item being cut
- 13. Food handlers and cooks in the butchering area use this six-inch knife to separate raw meat from the bone
- 16. an all-purpose knife
- 19. similar to a paring knife, this knife has a curved blade for cutting the curved surfaces of vegetables and is sometimes called a birds beak for its shape