Across
- 2. a thickened-walled cooking pot with a tight-fitting lid.
- 4. called "casserole dishes"
- 8. circulate the air and distribute the heat rapidly throughout the interior.
- 9. used for cooking pop over.
- 12. used to measure ingredients in large quantity.
- 13. a flour mixture that can be stirred or poured.
- 14. with fractions (1,3/4,2/3,1/2,1/3,1/4,1/8)
- 16. pointed metal or plastic tube connected to the opening of the pastry.
- 17. made of glass or metal containers for batter and dough with various sizes and shapes.
- 18. used to bake griddles.
- 19. round pan with scalloped sides.
- 20. comes in graduated sizes and has sloping sides used for mixing ingredients.
Down
- 1. also called stack oven.
- 3. used to in timing baked products.
- 5. made of porcelain or glass used for baking individual custard.
- 6. used to mold and shape cookies.
- 7. used to bake loaf bread.
- 10. used to flatten or roll the dough.
- 11. used to grate cheese, chocolate, and other fresh fruits.
- 15. a funnel shaped container of icing or whipped cream.