Across
- 3. a bowl with holes at the bottom, used to strain off liquid from food, especially after cooking.
- 6. A quality knife that’s typically 10 to 12 inches long. Can be used for chopping, slicing, dicing, and mincing
- 7. a spoon that is made from wood, used for manual mixing
- 9. Bowls used to mix ingredients
- 10. a table pad for use under a hot dish to protect a table
- 14. Scissors designed to perform an assortment of cooking-related chores - from slitting open a bag of frozen peas to slicing up fish bones
- 15. a shallow pan with a long handle, used for cooking food in hot fat or oil
- 16. a container with a wire-mesh screen bottom. ie) sift flour to remove chunks
- 17. Board where meats and vegetables can be cut
- 23. Instrument with two movable arms joined at one end, used for picking up and holding things
- 24. used to whisk or stir wet or dry ingredients together
- 25. Frying pan heated by electricity
- 29. knives, forks, and spoons used for eating or serving food
- 30. Kitchen appliance that mixes things together, in particular an electric mixing machine used in food preparation for liquefying, chopping, or pureeing ingredients
- 31. Cookware used for roasting meat in an oven, either with or without vegetables or other ingredients
- 34. Accessory that can be used to flip or turn something over
- 35. kitchen tool used to mix a hard fat into flour in order to make pastries.
- 38. a round cake pan with a hollow, cone-shaped center, used for baking ring-shaped cakes
- 39. kitchen utensil in the form of a container in which bread is baked
- 40. equipment used for removing the skin from vegetables and fruits
- 41. a piece of quilted or thick fabric for handling hot dishes and pans.
Down
- 1. a device having a surface covered with holes edged by slightly raised cutting edges, used for grating cheese and other foods such as garlic
- 2. a shallow metal or glass dish with sloping sides in which pies are baked
- 3. a flat metal tray on which cookies are baked
- 4. a small knife used mainly for peeling fruits and vegetables
- 5. spoon with slots or holes for draining liquid from food.
- 8. an insulated glove or mitten usually worn in the kitchen to easily protect the wearer's hand from hot objects such as ovens, stoves, cookware
- 11. hand-operated kitchen tool that's used to blend ingredients together
- 12. a thermometer that is inserted into the center of a roast used to measure how well done the meat is
- 13. a long knife with a ragged edge for slicing bread
- 18. a tube with a rubber bulb used to take up and release melted fat or gravy in order to moisten roasting meat.
- 19. a pan used for frying, searing, and browning foods
- 20. cooking utensil used to spread butter, oil or glaze on food
- 21. Type of saucepan in which food can be steamed ie) vegetables
- 22. a large long-handled spoon with a cup-shaped bowl, used for serving soup, stew, or sauce
- 26. A flat grid of closely spaced metal wires resting on small feet, used for cooling baked goods.
- 27. Spatula made from a rubber-like material
- 28. A metal mold in which muffins or cupcakes are baked
- 32. utensil consisting of a wire or plastic mesh held in a frame. Used for straining solids from liquids, for separating coarser from finer particles, or for reducing soft solids to a pulp.
- 33. a broad, flat, usually flexible blade, used for blending foods or removing them from cooking utensils
- 36. Cylinder rolled over pastry or dough to flatten or shape it
- 37. a saucepan with a detachable upper compartment heated by boiling water in the lower one.