Kitchen Equipment & Utensils Crossword Puzzle (Culinary Arts)
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Bundle includes:Kitchen Equipment & Utensils (Picture clues with clipart from Caroline C Illustrations!)Cooking Methods with definition cluesCommon Abbreviations and Kitchen Measurements with abbreviation or definition cluesANSWER KEY included on all puzzles!!BONUS: Cooking Terms Word Search!Price $4.00Original Price $5.00Save $1.00
Includes:Crossword Puzzle (answer key included)Bingo CardsIdentification WorksheetBONUS FREE: Baking and Pastry Word Search (answer key included)Please click below on each product for a full description. These products are a compilation of activities and worksheets to be used within a Kitchen EquipmPrice $6.00Original Price $7.50Save $1.50
Bundle of all my Culinary Arts bundles! These are great resources for any Culinary Arts, Hospitality and Tourism, Foods or related courses. Please click below on each product for a full description. These products are a compilation of activities and worksheets used in Culinary Arts courses, there isPrice $55.46Original Price $79.23Save $23.77
Description
Kitchen Equipment and Utensils terms are used in the crossword puzzle. The PICTURE CLUES are given and students fill out the complete term in the puzzle. Answer key is included!
This is a great activity for Culinary Arts, Nutrition, Hospitality, Food or related course as an introduction, review or extension activity!
Also, check out this Food Safety and Sanitation Word Search!
Clipart provided on TPT by Caroline C Illustrations.
Culinary Arts TEKS Alignment:
(13) The student understands the use of technical knowledge and skills required to pursue careers in the restaurant food service industry, including knowledge of design, operation, and maintenance of technological systems. The student is expected to:
(A) define job-specific technical vocabulary;
(E) demonstrate technical skills used in producing quality food service.
(15) The student evaluates and determines equipment, ingredients, and procedures in a professional food setting. The student is expected to:
(A) identify the role of mise en place;
(B) identify and use large and small equipment in the professional food service setting;
