Across
- 1. Several pieces of curved metal attached to a handle. Used to blend flour and solid fat when making pastry; blending butter and cheese mixtures.
- 5. A deep, narrow, oblong pan that may be made of glass, glass-ceramic, or aluminum. Used to bake loaves of bread, pound cake, and meat loaf.
- 7. A small pan that fits into a larger pan with a lid; usually made of glass or metal. Used to cook and melt foods that scorch easily, such as sauces, chocolate, custard, butter, etc.
- 11. Usually made of balloon-shaped wire loops that are held together by a handle. Used to stir, beat, and whip foods; incorporates air into foods; helps to prevent/remove lumps.
- 14. Long, thin blade. Used to cut large cuts of meat or for slicing meat.
- 18. Serrated or saw-tooth blade. Used to slice breads and other soft foods
- 21. Heavy oval or rectangular pan; usually made of metal with a lid. Used to roast meats and poultry.
- 23. Made of metal or plastic; may be slotted or solid. Used to lift and turn foods, such as cookies, meat, fish, pancakes, and eggs
- 24. Usually made from metal; larger and heavier than saucepans; small handles on each side with a lid; vary in size from 3 – 20 quarts. Used to cook large amounts or sizes of foods in liquid on a range.
- 25. Large, triangular blade. Used to slice, chop, and dice fruits and vegetables.
- 29. Comes in two - and four - slice models; may have extra wide openings for bagels and thick-sliced bread.
- 31. Long steel rod. Used to straighten knife edges between sharpening.
- 34. Bowl made of wire mesh available in a variety of sizes. Used to remove solid pieces from liquid foods
- 36. Used to clean/sanitize kitchen equipment and tableware.
- 37. A swivel blade. Used to pare/peel fruits and vegetables; making decorative carrot, chocolate, or cheese curls for garnishing.
- 41. A hand-held electric appliance; lighter and less expensive than a stand mixer, but less versatile. Used to blend, beat, and whip ingredients.
- 45. Cloth pads in various sizes and shapes. Used to protect hands while handling hot bakeware and cookware.
- 46. Rectangular baking pan that comes in a variety of sizes, such as with six to twelve round depressions; usually made of metal. Used to bake muffins, cupcakes, and rolls.
- 48. Large, round baking pan with a narrow rim around the edge; may be perforated for crispier crust
- 49. Used to level dry or solid ingredients and apply fillings and frostings.
- 50. A heating base, cooking vessel that may be removable, and a lid; usually have at least two settings
- 51. Two-or four-sided metal cutting tool with openings of different sizes. Used to grate/shred foods, such as cheese and cabbage.
- 54. Electric mixer that leaves hands free; suited for heavy-duty work; often has attachments. Used to blend, beat, whip ingredients, and to knead dough.
- 55. Available in variety of sizes; uses less energy and creates less heat than a full-size oven. Used to bake and broil small amounts of foods in addition to toasting.
- 56. Used to weigh dry ingredients, usually larger amounts
- 59. Available in many sizes and may be slotted or solid; will not scratch pan surfaces. Used to mix and stir ingredients.
- 61. A major kitchen appliance; comes in a variety of sizes and color with a wide range of options, such as ice maker, in-door dispensers, etc. Used to refrigerate/freeze perishable foods
- 62. Usually made from plastic, glass, or metal in a variety of sizes; some have lids for storage. Used to prepare and combine ingredients for recipes.
- 63. Heavy roller made of wood, marble, or metal. Used to flatten dough; crush bread, cookies, or crackers into crumbs.
Down
- 2. Fry pan whose temperature is controlled by a thermostat; high dome cover with vent; clearly visible heat indicator light.
- 3. Flat, metal rectangular pan with two or three open sides. Used to bake cookies, biscuits, and pizza; also used to toast bread
- 4. Usually made from metal, plastic, or wood in various sizes
- 6. Used to measure liquid ingredients.
- 8. Metal rectangular pan, similar to a cookie sheet, but with four sides about 1 inch deep. Used to bake sheet cakes, pizza, chicken pieces, and fish.
- 9. Bowl-shaped pan often used in Chinese cooking; may be used on range or electric.
- 10. Wire rack with legs; usually square or rectangular, made of metal, in a variety of sizes.
- 12. Perforated metal or bamboo insert that fits into a saucepan or pot that holds food above boiling water.
- 13. Used to gently mix together ingredients, scrape down the sides of mixing bowls, and remove solid ingredients from measuring cups.
- 15. Made from a variety of materials. Used to protect counter and table tops when cutting and chopping.
- 16. Hand and electric varieties. Used to cut lids off of metal cans.
- 17. Removable container with a wide opening, handle, pouring spout, and measurement markings on side.
- 19. Smallest kitchen knife. Used to remove a thin peel from fruits and vegetables.
- 20. Used for frying or cooking in liquid, on top of the range; baking, broiling, or roasting in the oven.
- 22. Usually made of aluminum in a range of sizes. Used to bake layer cakes and other baked goods.
- 26. Small hand-held to multi-bladed size. Used to chop foods, such as nuts, eggs, meats, and some fruits and vegetables
- 27. Used to cook foods quickly; defrost foods; reheat foods.
- 28. Perforated bowl made of metal or plastic available in a variety of sizes
- 30. Used to measure small ingredients, usually less than ¼ cup.
- 32. Used to turn meats and fried foods; griping and lifting bulky foods.
- 33. Usually made of metal or heatproof glass; one long handle and a lid; range in size from ½ - 4 quarts. Used to cook foods in liquid on a range.
- 35. Usually found in a variety of sizes and materials. Used to brush pastry and other foods with butter or sauces; removing crumbs from cakes before frosting.
- 38. Round cup attached to a long handle; usually in a variety of sizes and made from glass, metal, or plastic
- 39. Used to snip, trim, or cut fresh herbs, dried fruit, vegetables, meat, and pastry.
- 40. Usually made of aluminum in a variety of sizes. Used to bake a variety of cakes, cookies, and other baked goods
- 42. Shallow, round baking dish with sloping sides; usually made of glass or metal in a variety of sizes. Used to bake dessert and main-dish pies and quiches.
- 43. A heavy pot with close-fitting lid; may have a rack to keep foods from sticking to the bottom. Used to cook large amounts or sizes of foods on the range or in the oven
- 44. A metal or plastic canister with a wire-screened bottom, available in various sizes with a blade or wheel inside. Used to remove lumps from and incorporating air into dry ingredients before measuring.
- 47. Used to take the internal temperature of foods to ensure the safety and sanitation of foods.
- 52. Used to beat eggs and other ingredients and/or to mix together ingredients.
- 53. More powerful and versatile than a blender; assorted disks/blades for special jobs. Used to blend, chop, grate/shred, grind, knead, and slice.
- 57. Dishes with high sides that may be made of glass, glass-ceramic, or earthenware; available in a variety of sizes, with or without lids; may go from freezer-to-oven. Used to bake and serve main dishes and desserts.
- 58. Used to measure dry and solid ingredients
- 60. Have wide bottoms and low sides; vary in size and often have lids