Across
- 3. Round pans that come in different sizes and depths. The sides are slightly angled out to hold crust
- 6. Small utility knife that can be used for peeling fruits and vegetables.
- 8. Large kitchen appliance used to keep perishable items cold.
- 11. A safe surface used for cutting to protect knife blades and countertops
- 13. Used to peel vegetables and fruits. Some peelers have a blade that swivels for ease in paring.
- 16. Used for measuring liquid ingredients
- 18. Used for breads and meatloaves
- 20. Used to grasp or hold food such as chicken wings or corncobs
- 23. Large kitchen appliance used to cook or heat food and is powered by gas or electricity.
- 26. Used to mix light to medium batters
- 27. Long serrated blade used for slicing foods (notice the teeth)
- 28. Have two handles measured in quarts or liters and can be used in either the oven or in the stovetop
- 29. Used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
- 30. Used to lift and turn foods such as hamburgers or pancakes.
- 32. Used for washing dishes and wiping down counters appliances etc
- 33. Used to perform many cutting and mixing tasks using blades and disks.
- 34. Used to dry dishes and sinks at the end of lab
- 36. For removing tough baked on or stuck on foods
- 38. Used to brown and crisp slices of bread.
- 39. Large kitchen appliance used to clean dishes and kitchen utensils.
- 44. Used for lifting solid foods liquid, like separating vegetables form their cooking juice.
- 45. Used for measuring dry ingredients
- 47. Rectangular pan with no sides used in the oven for baking cookies
- 49. Bowl with holes used for draining liquids off a food such as cooked pasta. (has feet so you can set it down)
Down
- 1. Sturdy scissors kept in the kitchen used for cutting vegetables, pastry, poultry (chicken), and meat.
- 2. used to measure a small amount of an ingredient, either liquid or dry
- 4. Best for semisolid objects such as shortening, sour cream, and peanut butter
- 5. Cooling things duh!!
- 7. An appliance that cooks by vibrating the molecules in food
- 8. Used for scraping the sides of bowls when mixing food or transporting food from one container to another
- 9. Shallow pans with long handles. Often used for sautéing and searing foods.
- 10. Used for brushing liquids such as barbecue sauce, egg wash, and butter onto foods
- 12. Used to shred and grate vegetables and cheese
- 14. Rectangular, low sided pans that are used in the oven for baking things such as cookies or pizza
- 15. Used to bend, chop, mix, and purée. Usually has push-button or touch-pad controls
- 17. Used for cutting fat into dry ingredients
- 19. Have from 6-12 individual cups to cook small portion such as a muffin or cupcake.
- 21. Used to mix larger amounts or thicker batters. Does not need to be held.
- 22. Used to beat and blend ingredients smooth, or to incorporate(add) air into a mixture. They are especially efficient for combining liquid ingredients and beating eggs.
- 24. used for mixing of ingredients…
- 25. Used for removing dirt and grit from vegetables
- 31. Dull, narrow blades useful for leveling ingredients such flour or frosting on cakes.
- 35. Sauce pans have a handle and are deep. They are measured in quarts or liters.
- 37. Used to open cans
- 40. Large deep pot with two small handles on each side. Often used for making stocks or boiling pasta.
- 41. Has holes used for draining liquids off a food such as cooked pasta. (NO FEET can be placed on bowl, pot or pan)
- 42. Used to mix and combine both dry and wet ingredients. They have long handles
- 43. Low sided pan or griddle is good for cooking many types of food, such as eggs, bacon, pancakes, French toast, hash browns and other breakfast items.
- 46. Used as a kitchen or butcher knife intended for hacking through bone. The knife's broad side can also be used for crushing in food preparation (such as garlic).
- 48. Large kitchen appliance used to bake or roast foods. There are 2 types: standard and convection.