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Name Date Class Period CHAPTER 7-TOOLS AND SMALL EQUIPMENT Tools Crossword DIRECTIONS: Complete the crossword p:uzzle on the next page using the following clues from Chapter 7. Across Z. Cookware made of this material are heavy and rust easily, but hold the heat well 5. A scale used to measure servings of equal weight 7. The part of a knife actually used for cutting 10. Made of soft stone; used to restore the cutting edge of knives 1.2. Used for cleaning such things as vegetables and equipment 1,4, A material often used to make rolling pins 15. A scale used to measure approximate amounts of dry ingredients 18. Corers are often used to prepare these fruits 20. Used to hold and cook small amounts of food on top of the range 22. used to accurately weigh dry ingredients and batters ,s. 24. Refers to large appliances such as freezers and ranges 25. Used to turn foods such as meat and pancakes 27. Refers to the thickness of metal 28. A piece of small electrical equipment used for chopping and blending food 31. Used to remove scum from broth 32. A whip used for whipping eggs of batter 33. A piece of cookware used to keep food warm without overcooking 34. A knife with a long, triangular blade that is used for chopping, dicing, and mincing Down 1.. Used to turn meats or remove vegetables from hot liquid 3. A rustproof, stainproof material used often for food service equipment 4. Thick pastes of vegetables, fruits and dried beans or peas 6. Used for toasting bread or other items B. A pot used for cooking soups, stews, and spaghetti 9. A large shaker used for flour and seasonings 't1.. Used to lift foods out of liquid 1g. Used for measuring servings of foods such as mashed potatoes and ice cream 16. A knife used to core, peel, pare, and section vegetables and fruits 77. Used to remove the skin or peel from vegetables and fruits 19. Used to check temperature 21. Used as a base for chopping, slicing, and cutting; usually made of plastic or wood ,,r(- 44 (continued on next page)
