Knives & Smallwares

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