Across
- 3. Consists of a series of looped wires forming a teardrop shape. Used to mix, beat, and stir food.
- 4. Cooks use this tool to read the temperature of meat in order to be sure it has reached a the desired degree of doneness
- 5. Measures both dry goods and semi-solids. standard set includes 1/4c, 1/3c, 1/2c, 1c
- 7. A utensil for lifting or removing food from a pan or baking sheet, or for turning food that is being cooked. Also known as a "spatula"
- 8. A small tool used to cut a thick layer from fruits and vegetables more efficiently than a paring knife
- 9. Measures small amounts of spices or liquids. Standard set includes 1/4tsp, 1/2tsp, 1tsp, 1tbsp
- 10. incorporates air and breaks up large clumps of flour and other dry ingredients.
- 12. Used as a barrier between the counter and a knife in order to prevent damage to countertops.
- 13. This pan has a sloped side and is made of thin metal for quick heating. It's used to saute or pan fry items. Also known as a "frying pan"
- 15. A small tool used to grate hard cheeses, vegetables, potatoes and other foods.
Down
- 1. A device used to allow air to circulate freely to cool baked goods and prevent them from getting soggy
- 2. Measures liquids. Standard glass measures 8 ounces
- 6. A flexible spatula with a long handle used to fold ingredients together and scrape the sides of bowls. Often called a scraper.
- 11. Used for draining liquid from solids, it is a perforated, bowl shaped container.
- 14. A large round cooking device with small handles on the sides. Used to prepare sauces, soups, and other liquids in large quantities. Also called a "pot"