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L-1.2 Chapter 11

Across
Machines used in a professional kitchen to cook vegetables and grains by allowing the food to come into direct contact with ____, heating the food very quickly.
Equipment used to store dry goods; operations use stainless-steel _____ because they are very strong and easy to clean.
Cooking units with open heat sources that are usually the most frequently utilized pieces of equipment in restaurant and foodservice kitchens.
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_____ and second rise, to make a consistent product.
Machines used in a professional kitchen to cut meats, vegetables, and other food.
Down
Equipment used to maintain food temperatures of 0°F (–18°C) or lower.
Equipment used to maintain food temperatures between 32°F and 41°F (0°C and 5°C).
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.
Machines used in a professional kitchen to ____ and blend sauces and batters.
Kitchen equipment in restaurant and foodservice operations used for baking, heating, or roasting food.