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