Recipe Basics Review: Brian Griffin

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Across
  1. 4. to cut into small pieces
  2. 6. to coat food with butter, margarine, or egg- using a small brush
  3. 7. shallow, round pans with slanted sides used for pies, quiches, and tarts
  4. 9. a flat, rectangular pan designed for cookies and biscuits
  5. 10. browns bread products on both sides at the same time
  6. 12. a spoon like device with a small bowl and a long handle for dipping into liquid
  7. 14. for cakes, and come in various sizes
  8. 15. pan used for baking and serving main dishes and desserts
  9. 16. to beat sugar and fat together until fluffy
  10. 17. larger and heavier than saucepans and have two small handles on each side
Down
  1. 1. toasts bread, heats up foods, and bakes small amounts of foods, some can broil
  2. 2. to bake, dry, or toast a food until the surface is brown
  3. 3. deep, narrow, rectangular pan used for baking breads and meat loaf
  4. 5. a small kitchen utensil designed to extract juice from a lemon or other citrus fruits such as oranges, grapefruit, or lime
  5. 6. portable electric grill used to broil or grill food indoor
  6. 8. to beat rapidly to introduce air bubbles into the foodToaster browns bread products on both sides at the same time
  7. 10. are used to grip and lift hot, bulky foods like broccoli spears
  8. 11. aka frying pans, used for browning and frying foods
  9. 13. to cut into very small cubes
  10. 16. to prepare food by applying heat in any form