Across
- 2. To whip eggs or cream or add air to a batter.Not used with thick mixtures.
- 3. Basic kitchen utensils have varying sizes and can be in metal,plastic or glass/ceramic.
- 6. A probe thermometer with a dial or digital display is inserted into food at the end of cooking time.
- 8. Used to stir foods that are in liquids and to separate the solid foods from the liquids when serving.
- 9. All purpose large knife used to slice,mince,chop,cube and dice.
- 12. Small device used to move dry ingredients across a screen area to remove any lumps and mix and aerate them.
- 14. All purpose small knife used as an extension of the hand for small cuts,garnishes,paring or coring.
- 15. Electric piece of cooking equipment used for fine chopping,grinding and liquifying ingredients.
- 18. Tool used to cut foods and materials used in the kitchen.
- 19. Wire mesh container that is used to strain liquids away from solid ingredients.
- 21. Utensils for measuring small amounts of both dry and liquid ingredients accurately.
- 22. Hand held utensil used to "cut" firm shortening or butter into small pieces while mixing with flour mixtures.
Down
- 1. Protective tool for cutting.This way counter tops are not marred.It can be sanitized and stored in a dry place.
- 4. Used for mixing and when cooking and stirring hot foods.
- 5. Tool to remove the outer layer of fruits and veg.
- 7. Tool used to flatten dough for rolls,pizza,cookies or crusts.
- 10. Used for mixing,folding soft ingredients and to remove ingredients from a bowl or plate.
- 11. Utensils for measuring various amounts of dry or sticky ingredients accurately.
- 13. Utensils to accurately measure liquid volume of ingredients.
- 16. Device used to cut open metal cans using 2 blades and a rotating handle device.
- 17. A cutting tool used to shred or grate foods like potatoes,cabbage,cheese.
- 20. A bowl with holes to allow liquids to pass through.