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Kitchen Utensils and Recipe Terms

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Across
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Used to grate, shred, slice, and serrate foods, such as cabbage and cheese
5
Used to sift, aerate, and blend dry ingredients
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Used to lift food from liquid in which food was cooked
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Used for paring vegetables and fruits
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Used for baking pies
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Beat rapidly with rotary beater, electric mixer, or wire whip to add air and make light and fluffy
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Used for scraping sides of utensils
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Used for liquids and for washing dishes
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Mix several ingredients so that they are well combined but not beaten
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Lower the temperature of the food below 32 degrees Fahrenheit
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T or Tbsp
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Used to level off ingredients when measuring and to spread frostings and sandwich fillings
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Used to measure solids and dry ingredients, such as fat, flour and sugar
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Used to open canned foods
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Protects table top or counter when cutting food
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Used to spoon liquids over foods and to lift food including its liquid out of a pan
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Place food in refrigerator until cold
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Used to turn steaks, bacon, or chops while cooking and to remove corn on the cob and other vegetables from hot liquid
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Used for cooking sauces, vegetables, and many other foods
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Used to bake thin sheet cakes
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Used for cooking foods in small amounts of fat
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Used to section raw meat, poultry, or fish
Down
1
Rub food against grater to obtain fine parataicles
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Used to turn meats, pancakes, vegetables, and fruits while browning
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Mix ingredients with a circular motion
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Cut into small irregularly shaped pieces
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Used for coffeecakes, bar cookies, and one-layer cakes
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Used to roll out cookies, rolls, and pastry
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Used to measure liquids
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Cook in hot fat
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Make the surface of the food brown in color by frying, broiling, toasting, or baking
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Used to cool cakes and cookies on
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Put dry ingredients through a sifter to aerate
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Used for mixing and combining ingredients for many foods
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Divide foods into smaller pieces with knife or kitchen shears
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Used fro creaming, stirring, and mixing
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Soften and blend until smooth and light by mixing with a spoon or electric mixer
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C or c
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To spread a thin layer of non-salt shortening on a baking pan
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Cook in liquid, usually water, in which bubbles rise constantly, break on the surface continuously, and give off steam
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To mix with an over-and-over motion using a spoon, rotary beater, or electric mixer