5.1 Vocab Quiz Crossword
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Down:
1) A cone-shaped strainer used to strain soups, stocks, and other liguid ingredients. 2) 6 inch knife, used in butchering area to separate raw meat from the bone.4) A heavy, thick pan made of cast iron. It is used for pan-frying foods like meat and veggies.6) A shallow rectangular pan used to bake all types of food.8) A flexible piece of rubber or palstic used to cut and separate dough.14) Fork with 2 long, pointed tines used to test doneness of braised meats and veggies. |
Across:
3) A machine that comes with several detachable parts used to puree foods to different consistancies.5) Heavy, rectangular knife used to chop all types of foods. Cuts through bones, too.7) A high-sided, flat-bottomed cooking pan. Used to braise, stew and brown meat.9) Short, blunt knife used to shuck, or open clams.10) In foodservice, they are mounted onto metal utility tables to open large cans. Handheld too.11) All purpose knife used for chopping, slicing, and mincing all types of foods. - eight to 14 inches long.12) Used to drain liguids from cooked pasta and veggies.13) Used to fabricate raw meat and is available with six-to-14-inch blades.15) Very fine China cap. |
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