Chapter 12 Crossword Puzzle

2. large round, flat head with holes used to remove foam from stock
3. for with two long, pointed tines to lift items to the plate and steady an item being cut
6. has mesh screen to sift flour and other dry baking ingredients and to remove any large impurities
8. used to braise meat and vegetables
9. general-purpose knife with a five to seven inch blade with indented notches
11. shreds small pieces of the outer peel of citrus fruits such as oranges, lemons, and limes
13. used to check the temperature of large or thick food
14. long narrow metal pan with a perforated rack used to raise or lower fish into a cooking liquid
16. used to cut grooves lengthwise in a vegetable such as a carrot
17. used to puree very soft food and to remove solids from purees

1. lower pot holds boiling or simmering water that gently cooks the food in the upper pot
4. used to create rice-like pieces of cooed food by pressing the food through small holes
5. cuts ball shapes out of soft fruits and vegetables
6. two-part, spring-loaded baking pan
7. used to separate raw met from bones
10. flexible piece of rubber or plastic, used to combine ingredients in a bowl and then scrape them out again
12. light fine-mesh gauze for straining liquids such as stocks or custards
15. used to hold prepared food in a steam table
16. pierced, metal, cone-shaped strainer
17. has a curved blade for cutting the curved surface of vegetables