Across
- 3. Rectangular metal or stoneware pan with a low lip on more than one side. Used for baking used to bake biscuits, roll, etc.
- 8. They don’t transfer heat and used best for mixing, safe for nonstick surfaces.
- 9. A hand held utensil used to mix hard butter/fat into flour in order to make pastries.
- 11. These come in a variety of sizes, usually clear, has spout and handle is used for measuring liquid ingredients
- 12. These pans come in variety of capacity(usually measured in quarts or liters) with deeper sides, stockpots have two handles.
- 13. Flat bottom with straight sides used for cooking a single layer of foods that are kept moving in oil/fat
- 14. Used to measure dry ingredients, those that stack inside themselves
- 16. Used to rinse vegetables and allows liquid to drain through while retaining the solids inside.
- 17. Raised wire rack used to cool baked goods. It is raised to allow air circulation around the baked goods.
- 18. A type of serving utensil, commonly made of wood, plastic, or stainless steel, which is used to hold the long spaghetti noodles enabling them to be easily removed from a pot of boiling water
Down
- 1. Flat bottom shallow pan used for frying or browning foods
- 2. Used to blend ingredients or incorporate air into a mixture known as whipping and whisking.
- 4. This utensils has a long dull straight edge used for leveling ingredients and lifting foods from flat surfaces.
- 5. Used for lifting and flipping. Has a handle that’s long enough to keep holder’s hand away from hot surfaces.
- 6. Used for measuring smaller amounts of liquids or dry ingredients
- 7. Used to scrape bowls and mix ingredients together, they have flexible blade that assist in moving heavier batters around the bowl.
- 10. Used for portioning out both large and small amounts of ingredients, to help with preparation and eliminate an error
- 15. These pans come on a variety of capacity (usually measured in quarts or liters) with deeper sides, saucepans have one handle.