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Culinary Arts -- "Knives and Smallwares"

Across
Commonly used to shave the skin of fruits and vegetables
Used to bake muffins and cup cakes in.
A cut that results in an oval or elongated slice of a cylindrical fruit or vegetable
Used to cut slices from hard or semihard cheeses.
Cutting a cylindrical fruit or vegetable as for a diagonal cut, rolling the fruit or vegetable by 180 degrees, and then doing another diagonal cut.
A measure of how efficiently heat passes from one object to another
Available in sets usually including ¼, ½, 1 teaspoon, and 1 tablespoon. Used to measure small amounts of dry and liquid ingredients
A spring-action or scissor-type tool used to pick up items such as meats, vegetables, or ice cubes
Handheld items used to cook, serve, and prepare food
A pan that has a long handle and straight sides. It is primarily used for heating and cooking food in liquid. It comes in many sizes.
A metal piece that fastens the tang to the knife handle
Made of wood, plastic, or composite materials. Used to protect counter tops while cutting foods
Down
Traditional pies are baked in these.
A sharpening stone made of either silicon carbide or stone
1/8-inch thick matchstick-shaped cuts
Used to tackle a variety of cutting chores, such as snipping string and butcher’s twine, trimming artichoke leaves, and dividing taffy.
To trim off
Used to portion liquids such as sauces and soups.
Used to measure liquid ingredients.
Toothed like a saw
The part of the blade that continues into the knife’s handle
Pots, pans, and baking dishes