Hand Tools and Small Equipment (Chap 13)

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Across
  1. 6. A cylinder used to flatten or shape pastry dough
  2. 7. A light, fine-mesh gauze for straining liquids
  3. 9. Also known as a shredder; grates food, like hard cheeses, vegetables, and potatoes, into fine pieces
  4. 10. Shreds small pieces of the outer peel of citrus fruits
  5. 14. A knife used to cut grooves lengthwise in a vegetable, such as a carrot
  6. 15. Often called a scraper. A spatula with a long handle used to fold ingredients together and scrape the sides of bowls
  7. 16. A specially shaped spatula made for lifting out and serving pieces of pie
  8. 17. Used to remove an apple or pear core in one long, round piece
  9. 18. Also known as a pastry wheel. Used to cut pizza and rolled-out dough
Down
  1. 1. Used to pour liquid from a larger to a smaller container
  2. 2. A flexible piece of rubber or plastic. Used to combine ingredients in a bowl and then scrape them out again
  3. 3. A rigid, small sheet of stainless steel with a metal blade. Used to scrape material off a work surface
  4. 4. Cuts a thick layer from vegetables and fruits
  5. 5. sed to brush egg wash, melted butter, glazes, and other liquids onto items such as baked goods, raw pasta, or meat
  6. 8. A pierced, metal, cone-shaped strainer. Used to strain soups, stocks, and other liquids to remove all solid ingredients
  7. 11. Long, narrow tool with a flat metal blade at one end
  8. 12. may be used in a restaurant or foodservice kitchen to open small cans
  9. 13. Has a large, round, flat head with holes. Used to remove foam from stock or soup and solid ingredients from liquids
  10. 16. A bag made of canvas, plastic, or nylon used to pipe out frosting, cream, and puréed foods
  11. 17. Allows liquid to drain while retaining solids, such as cooked pasta and vegetables