Kitchen Equipment Vocabulary Crossword Puzzle

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Thermometer: An instrument used to measure temperature, often used in cooking to ensure food is cooked to the correct temperature.
Gas Range: A cooking appliance that uses gas as a fuel source to heat burners and ovens, allowing for precise temperature control while cooking.
Convection Oven: An oven that uses a fan to circulate hot air around the food, cooking it more evenly and often faster than a traditional oven.
Blast Chiller: A machine that rapidly cools food to safe temperatures, helping to preserve quality and reduce the risk of bacterial growth.
Prep Table: A flat surface where food is prepared and assembled before cooking, often found in commercial kitchens to facilitate efficiency.
Food Scale: A device used to measure the weight of food ingredients, ensuring accurate portion sizes and proper recipes.
Stand Mixer: An electric kitchen appliance with a mixing bowl and attachments for blending, kneading, and whipping ingredients.
Griddle: A flat cooking surface used for frying or cooking food like pancakes or burgers, typically heated from below.
Steam Table: A piece of equipment used to keep cooked food warm using steam, often found in buffets or catering to ensure food remains at safe temperatures.
Hood Vent: A ventilation system installed over cooking appliances to remove smoke, steam, and odors from the kitchen, ensuring a safer cooking environment.
Can Opener: A tool used to cut open metal cans, allowing access to the food or ingredients stored inside.
Fryer: A cooking appliance that uses hot oil to cook food by submerging it, creating a crispy texture, commonly used for items like fries and chicken.
Refrigeration: The process of cooling and preserving food by maintaining a low temperature, preventing spoilage and bacterial growth Pressure Cooker: A sealed cooking pot that cooks food quickly by increasing the pressure inside, which raises the boiling point of water and speeds up the cooking process.
Broiler: A cooking method that uses high heat from above to cook food, typically used for browning or crisping the surface of dishes.

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QUESTIONS LIST:

thermometer: an instrument used to measure temperature, often used in cooking to ensure food is cooked to the correct temperature.
gas range: a cooking appliance that uses gas as a fuel source to heat burners and ovens, allowing for precise temperature control while cooking.
convection oven: an oven that uses a fan to circulate hot air around the food, cooking it more evenly and often faster than a traditional oven.
blast chiller: a machine that rapidly cools food to safe temperatures, helping to preserve quality and reduce the risk of bacterial growth.
prep table: a flat surface where food is prepared and assembled before cooking, often found in commercial kitchens to facilitate efficiency.
food scale: a device used to measure the weight of food ingredients, ensuring accurate portion sizes and proper recipes.
stand mixer: an electric kitchen appliance with a mixing bowl and attachments for blending, kneading, and whipping ingredients.
griddle: a flat cooking surface used for frying or cooking food like pancakes or burgers, typically heated from below.
steam table: a piece of equipment used to keep cooked food warm using steam, often found in buffets or catering to ensure food remains at safe temperatures.
hood vent: a ventilation system installed over cooking appliances to remove smoke, steam, and odors from the kitchen, ensuring a safer cooking environment.
can opener: a tool used to cut open metal cans, allowing access to the food or ingredients stored inside.
fryer: a cooking appliance that uses hot oil to cook food by submerging it, creating a crispy texture, commonly used for items like fries and chicken.
refrigeration: the process of cooling and preserving food by maintaining a low temperature, preventing spoilage and bacterial growth pressure cooker: a sealed cooking pot that cooks food quickly by increasing the pressure inside, which raises the boiling point of water and speeds up the cooking process.
broiler: a cooking method that uses high heat from above to cook food, typically used for browning or crisping the surface of dishes.