Across
- 4. Dishes must be scraped and ...... before washing
- 6. The best piece of equipment for stirring food in a pot
- 8. Used for removing skin from fruit and vegetables
- 9. A piece of equipment for mixing and removing lumps from dry ingredients
- 14. A piece of equipment used for measuring in the kitchen
- 15. This holds 5ml
- 16. Type of knife for cutting bread
- 17. Another name for a pot
- 18. Measurements must always be ......
- 19. A dish for holding small quantites of ingredients
- 20. What we need to collect first when we cook
- 23. You should read this before you start cooking
- 25. The best piece of equipment for measuring liquids
- 27. This holds 250mL
- 28. These should always be clean and dry
- 30. The abbreviation for this is 'T'
- 31. A knife used for small tasks
Down
- 1. A thin metal skewer used to see if food is cooked
- 2. The best function to use when cooking more than one tray of food
- 3. This means "having everything set in place"
- 5. Type of knife for cutting large food items
- 7. The temperature scale used in most ovens
- 10. Where we should read the level of liquid at
- 11. The one ingredient that is packed tightly into measuring cups
- 12. This should always be on your workbench
- 13. Used for turning food over in a frypan
- 21. These dishes should always be washed first
- 22. Use this to remove hot dishes from the oven
- 24. ........an oven dish stops food from sticking
- 26. Fruit and vegetables are cut on this coloured board
- 29. Cheese would be grated on this chopping board