Kitchen Tools and Utensils

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Across
  1. 3. Cups used to measure dry ingredients. Standard U.S. measuring cups include: ¼ cup, 1/3 cup, ½ cup and 1 cup.
  2. 6. A kitchen tool that makes quick work of chopping nuts and vegetables.
  3. 8. Cupsused to measure liquid ingredients - measurements are shown on the sides in fluid ounces as well as fractions of a cup, and milliliters.
  4. 9. A utensil used to cut pizza or rolled pastries and other types of dough.
  5. 15. A utensil used for washing or draining vegetables, fruits, pastas, and other foods.
  6. 16. Scissors used to cut food. Often used to cut through poultry breastbones, cut bacon to a desired length, or snip herbs or other small veggies.
  7. 19. A utensil used for scraping a bowl, spreading, or mixing.
  8. 20. A utensil used to serve soups and other liquids like sauces and gravy.
  9. 21. A grasping utensil used to grab, turn or move food without puncturing holes while cooking.
  10. 22. A utensil used to help drain foods that are in liquids.
  11. 24. A utensil used to smash foods, often potatoes.
  12. 26. A utensil with various blades on each side used to shred or slice food or zest fruits.
  13. 27. A utensil used to flatten and enlarge dough while making pastries.
Down
  1. 1. Spoons used to accurately measure ingredients less than 1/4th cup when following a recipe. Standard U.S. measuring spoons include: ¼ teaspoon, ½ teaspoon, 1 teaspoon and 1 tablespoon.
  2. 2. A utensil used to instantly measure the temperature of food.
  3. 4. A specialized spoon used to serve or portion out food. Often used to create melon balls, measure cookie dough or serve ice cream.
  4. 5. A utensil used to remove the skins or peels of fruits and vegetables.
  5. 7. A utensil used to measure the temperature of food while being baked in the oven.
  6. 10. A utensil used to create minced garlic.
  7. 11. A utensil used to draw out juice from fruits.
  8. 12. A utensil used to break up clumps and give more volume to dry ingredients.
  9. 13. A utensil used to spread liquid or juice on meats or other foods.
  10. 14. A utensil used to flip foods such as hamburgers or transfer hot, flat foods such as cookies.
  11. 15. A tool used to open food cans.
  12. 17. A utensil used to apply egg washes on pastries, or sauces and glazes on meats.
  13. 18. A utensil used to serve dishes with noodles. The ends of the spoon work as teeth to grab and hold the pasta.
  14. 23. A utensil used to separate food particles from liquids when keeping the liquid for cooking or used to sift dry ingredients.
  15. 25. A utensil used to mix or add air to liquids.