Recipe Basics Review: Riko Fujimoto

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Across
  1. 3. qt
  2. 5. doz
  3. 6. pt
  4. 9. Tbsp
  5. 10. to cut or chop food as finely as possible
  6. 13. a heavy pot that has a lid on it that locks and a steam gauge.
  7. 14. used to lift and turn flat foods like hamburgers and pancakes
  8. 17. oz
  9. 19. lb
  10. 20. thick cloth pads used to protect hands while handling hot containers
Down
  1. 1. used to brush foods with butter, a sauce, a glaze or oil
  2. 2. a flat, rectangular pan designed for cookies and biscuits.
  3. 4. used to cook large quantities of rice or to steam vegetables
  4. 7. for cakes and come in various sizes
  5. 8. a spoon like device with a small bowl and a long handle for dipping into liquid
  6. 11. tsp
  7. 12. min
  8. 15. shallow, round pans with slanted sides used for pies, quiches, and tarts.
  9. 16. to prepare food by applying heat in any form
  10. 18. C