Across
- 3. Knife makes neat work of slicing softer foods such as bread, tomatoes and cake
- 5. Removes tiny strips from citrus peels
- 7. Used for straining sauces and stocks, cone shaped
- 8. Used for decorating and assembly
- 12. to peel away the outer skin of vegetables
- 15. Food is held or stored in these
- 17. Long handle enables you to reach the bottom of the pot
- 18. broad, tapered shape and fine edge is perfect for chopping vegetables
- 20. Used to remove food from stocks and soups
- 21. This pan allows a chef to flip items without a spatula
Down
- 1. It can also be used to cut pies and quiches
- 2. Spring action or scissor-type tools
- 4. Ensures that food is safe
- 6. Has a long handle and straight sides
- 9. This pan is used to cook meat and poultry
- 10. used to keep a fine edge on sharp knives
- 11. Used to cut dough into equal pieces
- 13. long, thin, narrow blade
- 14. peeling, removing cores
- 16. Not as deep as a stockpot.
- 18. Used to rapidly drain water
- 19. Ideal for beating eggs of light batters
- 20. Used to lift, turn foods