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L-1.2 Chapter 11

Across
Equipment used to store dry goods; operations use stainless-steel shelves because they are very strong and easy to clean.
Equipment in the receiving area that employees use to weigh items in order to confi rm that what was ordered matches what is delivered.
Equipment used to maintain food temperatures between 32°F and 41°F (0°C and 5°C). A walk-in refrigerator (often just called a “walk-in”) is built into the foodservice facility itself, whereas a reach-in refrigerator (often just called a “reach-in”) can have one, two, or three internal compartments. A reachin might have full-sized doors or half doors, windows in the doors, or doors on both sides. Some have wheels so that they can be used in different areas of the kitchen. There are also roll-in, display, on-site, and portable refrigerators.
Piece of kitchen equipment designed to proof bread and keep it hot after it is baked, allowing for control of the temperature and humidity of doughs during both the proofi ng and second rise, to make a consistent product.
Machines used in a professional kitchen to cook vegetables and grains by allowing the food to come into direct contact with steam, heating the food very quickly.
Cooking units with open heat sources that are usually the most frequently utilized pieces of equipment in restaurant and foodservice kitchens.
Down
Machines used in restaurant and foodservice operations to cook food quickly with very intense direct heat; the heat source is above or both above and below to heat the food.
Wheeled equipment used in the receiving area made of durable injection molding (plastic), molded shelving, or heavy steel and used to carry food cases to storage areas.
Place in a foodservice operation where employees weigh, inspect, and check delivered items.
Machines used in a professional kitchen to cut meats, vegetables, and other food.
Equipment used to maintain food temperatures of 0°F (–18°C) or lower. A walk-in freezer (often just called a “walk-in”) is built into the foodservice facility itself, whereas a reach-in freezer (often just called a “reach-in”) can have one, two, or three internal compartments. A reach-in might have full-sized doors or half doors, windows in the doors, or doors on both sides. Some have wheels so that they can be used in different areas of the kitchen. There are also roll-in, display, on-site, and portable freezers
Machines used in a professional kitchen to mix and blend sauces and batters.
Kitchen equipment in restaurant and foodservice operations used for baking, heating, or roasting food.