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Crucigrama Sopa de Letras Hoja de Trabajo
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Introduction to the Kitchen Part 1

Horizontales
"This unit combines a convection oven with a steamer. This item cooks can work with convective steam, with convective dry hot air, or with a combination of both. These are very efficient, flexible units, but they are relatively expensive.
"A bag made of canvas, plastic, or nylon, used to pipe out frostings, creams, and puréed foods. Different pastry tips create a variety of decorations. "
"A pierced, metal, cone-shaped strainer. Used to strain soups, stocks, and other liquids to remove all solid ingredients. "
This item is a cylindrical stainless-steel pot meant to sit in a steam table. These may or may not be held in a hot-water bath, depending upon the type of steam table. Inserts come in many sizes, ranging from one quart to 36 quarts. A bain-marie, when set properly, holds food at 135°F (57°C). Never use it to cook or reheat food.
This equipment cooks food not with heat, but with microwaves of energy that cause a food’s molecules to move rapidly and create heat inside the food. In restaurant and foodservice kitchens, cooks use microwaves mainly to thaw and reheat foods.
This item has a fan that circulates heated air around the food as it cooks. This shortens cooking times and uses energy efficiently. Reduce recipe temperatures designed for conventional ovens by 25 to 50 degrees Fahrenheit (4 to 10 degrees Celsius), because the circulating air is so much more efficient.
A cylinder used to roll over pastry to flatten or shape it; this rolling pin is simply a straight cylinder.
Cuts a thick layer from vegetables and fruits more efficiently than a paring knife.
This type of oven has a heat source is located on the floor of the oven. Heat rises into the cavity, or open space in the oven, which contains racks for the food to sit on as it cooks. These ovens are usually located below a range-top burner. Conventional ovens are inexpensive and easy to integrate with other pieces of cooking equipment.
A flexible piece of rubber or plastic. Used to combine ingredients in a bowl and then scrape them out again, to cut and separate dough, and to scrape extra dough and flour from wooden worktables.
A grate-style gas burner supplies direct heat by way of an open flame to the item being cooked. The heat can be easily controlled.
This piece of equipment cook food in oil at temperatures between 300°F and 400°F (149°C and 204°C). Some computerized fryers lower and raise the food baskets automatically.
"Made of mesh-like material or metal with holes in it. Strainers come in different sizes and are often shaped like a bowl. Strainers strain pasta, vegetables, and other larger food items cooked in liquid. "
Verticales
"Allows liquid to drain while retaining solids such as cooked pasta and vegetables. Colanders stand on metal feet, while strainers are usually handheld. "
These racks are generally made of metal and have slots that food handlers can slide sheet pans into. This can create shelves of various heights depending on need. Speed racks, equipped with wheels, are suitable for kitchens, bakeshops, dry storage, refrigerators, and freezers. A wider variant is made to hold large serving trays for banquets, so that cooks can make plates up in advance and store them (for instance, composed salads can be assembled and stored without dressing).
Also known as a shredder; grates food into fine pieces. Examples include graters for hard cheeses, vegetables, and potatoes.
This piece of equipment is designed to proof your bread and keep it hot after it is baked. This is important for bakeries in order to control the temperature and humidity of doughs during both the proofing and second rise to make a consistent product.
A cylinder used to roll over pastry to flatten or shape it; this rolling pin is a single piece that tapers slightly on the ends.
This can make ice cubes, ice flakes, ice chips, and crushed ice. Always scoop ice with a proper ice scoop.
A rigid, small sheet of stainless steel with a metal blade. Used to scrape material off of a work surface or “bench” or to cut or portion soft, semi-firm items (like bread dough or cookie dough).
This large food service equipment cooks food on a thick slate of cast iron or a steel plate that covers the heat source. A flat-top burner provides even and consistent heat.
A cone-shaped sieve with a closely woven mesh for straining sauces.
Available in various sizes and measured in fluid ounces and milliliters so they can be used to portion out liquids.
"Scissor-like utensil that food handlers use to pick up and handle all kinds of solid food. To keep food safe, food handlers should never use their hands to pick up food. "
This equipment comes in 5-quart, 20-quart, 60-quart, and 80-quart sizes. Cooks use them to mix and process large amounts of food with any number of specialized attachments, including paddles, wire whips, dough hooks, meat grinders, shredders, slicers, and juicers.