Across
- 6. Characterized by a metal container with one handle used to boil water, typically used to make a gravy
- 11. Used to melt chocolates and cheeses
- 13. used to make dough by rocking back in forth in a bowl
- 14. characterized by two handles and blades meant to cut
- 16. characterized by a spring loaded hinge grabber
- 17. characterized by a round pan with solid lateral slides
- 21. used to chop, slide, and cut foods
- 22. used to scrape containers of any remaining foods
- 24. characterized by one handle and a blade to remove the outside later of vegetables
- 26. used to separate the yolk from the albumin of an egg
- 27. Used to drain beans, pasta, and rices. Has larger holes
- 28. used to measure things like baking soda, salt, and other seasonings
- 29. characterized by small glass dishes, typically used for pre-measuring ingredients for a recipe
Down
- 1. spoon with slots
- 2. used to measure dry ingredients
- 3. characterized by holding anywhere between 6-24 desserts typically
- 4. used to measure fluids
- 5. characterized by a long vertically standing handle, to spoon liquids from pots
- 7. flat piece of cookware. Goes in the oven to make cookies
- 8. characterized by a round pan with angled sides, typically is metal or glass
- 9. used to fluff and mix foods
- 10. Flatter piece of metal pan with one handle, works great for cooking eggs and meats
- 12. used to quickly turn foods into smaller pieces
- 15. Used to strain beans, vegetables, and separate ligquids from solids. Has smaller holes and is made from a wire mesh
- 17. characterized by wire squared rack used to allow foods to cool on the bottom quickly
- 18. Characterized by a large metal container with two handles, typically used to make large amounts of food
- 19. used to brush on liquids
- 20. used to make pumpkin roll, swiss cakes, or other filled rolled desserts
- 23. used to flip foods
- 25. characterized by a round metal pan that has a hole in the middle to allow for food to cook evenly and have an inner crust