My Crossword Maker Logo
Powered by BrightSprout
Save Status:
or to save your progress. The page will not refresh.
Controls:
SPACEBAR SWITCHES TYPING DIRECTION
Answer Key:
Edit a Copy:
Make Your Own:
Crossword Word Search Worksheet
Rate This Puzzle:
Log in or sign up to rate this puzzle.

L-1.2 Chapter 12 smallware

Across
A pierced, metal, cone-shaped strainer used to strain soups, stocks, and other liquids to remove all solid ingredients. A very fi ne China cap made of metal mesh and called a chinois (chin-WAH) strains out very small solid ingredients.
A bag made of canvas, plastic, or nylon that is used to pipe out frostings, creams, and puréed foods. Different pastry tips attach to create a variety of decorations.
A knife used to cut grooves lengthwise in a vegetable such as a carrot.
A machine that comes with several detachable parts, such as coarse, medium, and fi ne grating screens, and used to purée food to different consistencies
A specially shaped spatula made for lifting out and serving pieces of pie. It is also known as a wedge spatula.
Item used to brush egg wash, melted butter, glazes, and other liquids onto items such as baked goods, raw pasta, or meat.
A fork with two long, pointed tines to lift items to the plate and steady an item being cut. Do not use a cook’s fork to turn meat that is being dry-cooked because the tines may pierce the meat and release the juices.
Long, narrow tool that has a fl at metal blade at one end, often used to frost cakes or even out a layer of batter.
A cylinder used to roll over pastry to fl atten or shape it; this rolling pin has two handles attached to a center dowel that turns.
Also called a melon baller, this round scoop cuts ball shapes out of soft fruits and vegetables.
Tool used to remove scales from a fish.
Also known as a shredder, this item grates food into fi ne pieces. Examples include graters for hard cheeses, vegetables, and potatoes.
A fl exible piece of rubber or plastic used to combine ingredients in a bowl and then scrape them out again, to cut and separate dough, and to scrape extra dough and flour from wooden worktables.
Down
Tool that cuts a thick layer from vegetables and fruits more effi ciently than a paring knife.
Small hand tools and small equipment easy to use for food pre-preparation; these tools are designed to aid in cutting, shaping, moving, or combining food, and many are designed for specific tasks.
A cylinder used to roll over pastry to fl atten or shape it; this rolling pin is simply a straight cylinder.
Strong scissors used to cut string and butcher’s twine and to cut grapes into small clusters.
Item that allows liquid to drain while retaining solids such as cooked pasta and vegetables. Colanders stand on metal feet, while strainers are usually handheld.
A rigid, small sheet of stainless steel with a metal blade, used to scrape material off of a work surface or “bench” or to cut or portion soft, semifi rm items (like bread dough or cookie dough).
These tools include piping bags (canvas, plastic, disposable), decorative tips (metal or plastic, of varying shapes), and presses (cylinders with a handle on one end that force dough through a metal cutout).
Cone-shaped item used to pour liquid from a larger to a smaller container.
A light, fi ne-mesh gauze for straining liquids such as stocks or custards, for bundling herbs, or for thickening yogurt.
A large can opener is mounted onto a metal utility table in order to be used to open large cans; a small, handheld can opener, like those for home use, may be used in a restaurant or foodservice kitchen to open small cans of food.
Also known as a pastry wheel, this tool is used to cut pizza and rolled-out dough.
Tool used to remove the core of an apple or pear in one long, round piece.
Tool used to create rice-like pieces of cooked food by pressing the food through a sheet of small holes— known as a pierced hopper—that are typically about the diameter of a piece of rice.