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Crucigrama Sopa de Letras Hoja de Trabajo
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Introduction to the Kitchen Part 2

Horizontales
This is an all-purpose knife for chopping, slicing, and mincing all types of food. Its blade is normally 8 to 14 inches long and tapers to a point at the tip.
Used to measure small quantities of spices or liquids. The spoons measure in the amounts of ⅛ teaspoon (not all sets include this smallest size), ¼ teaspoon, ½ teaspoon, 1 teaspoon, and 1 tablespoon.
"A screen that stretches across a metal or wood base that is shaped like a drum. Food is forced through it. It is used to purée very soft food and to remove solids from purées. "
"Metal tray with small, round cups or molds used to make muffins, cupcakes, or other small baked goods. "
The original French sauté pan is slope-sided and made of thin metal for quick heating. It is used strictly to sauté items.
Long, narrow tool that has a flat metal blade at one end, often used to frost cakes or even out a layers of batter.
"Weighs dry ingredients in the bakeshop. "
"Often called a scraper. A spatula with a long handle used to fold ingredients together and scrape the sides of bowls. "
"A precise scale used to measure weight. It provides a digital readout in both U.S. and metric systems. "
"A machine that comes with several detachable parts, such as coarse, medium, and fine grating screens. Used to purée food to different consistencies. "
Used to hold prepared food in a steam table, hot-holding cabinet, or refrigerator. This can sometimes be used for baking, roasting, or poaching, but because it is thin, it generally does not do well with proteins and vegetables. Hotel pans come in various sizes, with different lengths and depths.
"Used to prepare sauces, soups, and other liquids. Saucepots are more shallow than stockpots, with straight sides and two loop handles for lifting. "
"Short-handled measuring utensil used to scoop out soft foods, such as ice cream, butter, and sour cream. Portion scoops come in various sizes. "
Verticales
Similar to liquid measuring cups but bigger, usually available in sizes of 1 pint, 1 quart, ½ gallon, and 1 gallon.
"Measures varying quantities of both dry goods and liquids. Measuring cups with spouts are useful for measuring and pouring liquids. Measuring cups usually come in ¼-cup, ⅓-cup, ½-cup, and 1-cup sizes. "
A flexible, round-tipped tool used for icing cakes, spreading fillings and glazes, leveling dry ingredients when measuring, and even turning small pancakes and other food items.
A metal pan with a rounded bottom and curved sides. The curved sides make it easy to toss or stir food. Cooks use woks especially for frying and steaming in Asian cooking.
A very shallow pan, about one inch deep, used for just about anything, from baking cookies to roasting vegetables. Sheet pans come in various lengths, such as half or quarter sheet pans.
Used to brush egg wash, melted butter, glazes, and other liquids onto items such as baked goods, raw pasta, or meat.
"A large pot for preparing stocks. Stockpots with spigots allow the liquid to be poured out easily without losing any of the solid ingredients. "
This small tool comes in different sizes and heaviness are used to mix, beat, and stir food.
Pan with straight sides and available in a variety of sizes and shapes, including round, rectangular, square, and specialty (such as heart-shaped).