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