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Foods

Students: Erica Gabriella Patrick
Horizontales
Worn to prevent burns to put and take things out of the oven
Used for cooling baking goods
Used to peel skin off of fruits or vegetables
Used for measuring liquid ingredients
Used to sift dry ingredients
Rolled over pastry or dough to flatten or shape it
A durable board on which to place material for cutting
Used for lifting and turning foods on a hot surface
A kitchen utensil consisting of a flat frame with adjustable cutting blades for slicing vegetables
Used for stirring over hot surfaces
Used for taking temperatures of foods
Mold for baking muffins and cupcakes
Used for mixing ingredients
Small knife used mainly for cutting fruits and vegetables
Verticales
Used to leveling dry ingredients
A small dish used for holding ingredients
Used to mix a solid flat into flour in order to make pastries
A container used to put ingredients into for cooking
Used for dishing out ice cream
Brush used for seasoning meats
Used to measure an amount of an ingredient either liquid or dry
Used for straining foods like pasta
Knife used for cutting meats and poultry
Long handled spoon used to serve soup
Used for picking up and holding things