Equipment and Utensils (Day 3)

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Across
  1. 1. used to portion out ingredients while preparing a recipe
  2. 4. a very large pot to make things like soups and stews
  3. 9. used to roll out pie crust, cookie dough, or pastries
  4. 11. used to remove the outside skin of fruits and veggies
  5. 12. a small knife used for little cutting jobs
  6. 13. a heavier knife that requires a rocking or slicing motion; used for a variet of cutting jobs
  7. 14. a heavier, serrated knife used for cutting crumbly things
Down
  1. 2. a medium sized knife used for a variety of cutting jobs
  2. 3. used to mix, especially in a hot liquid
  3. 5. a heavier knife with a razor sharp blade used to carve meats
  4. 6. the heaviest of the knives, this knife requires blunt force and is used for cutting meats
  5. 7. one pot that fits inside another; the bottom pots is filled with water to create steam
  6. 8. used to agitate a dry ingredient over a sieve to break up clumps
  7. 10. used to scoop or portion out liquids, like soups