DOWN

1. IT ADDS MOISTURE, FLAVOR, AND RICHNESS TO THE SANDWISH.

2. A SMALL KNIFE WITH A BLUNT EDGE BLADE THAT IS USED TO APPLY SPREAD SUCH AS
BUTTER, PEANUT BUTTER, AND CREAMCHEESE, ON BREAD OR DINNER ROLLS.
3. BREAD THAT IS ALREADY CUT INTO SLICES BEFORE IT IS SOLD.
4.THIS IS THE 6-10 OZ STEAK COOKED TO THE GUEST ORDER OR DONENESS AND SERVED ON A
LARGE ROLL WITH A LETTUCE, TOMATO, AND ONION GARNISH.
5.BREAD MADE FROM FINELY GROUND, USUALLY BLEACHED WHEAT FLOUR.
6. THESE HAVE MORE THAN ONE PRIMARY FILLING.
7. THE THING THAT ARE USED TO MAKE SOMETHING, ESPECIALLY ALL THE DIFFERENT FOODS
YOU USE WHEN YOU ARE COOKING A PARTICULAR DISH.
8. A DECORATION OR EMBELLISHMENT FOR SOMETHING ESPECIALLY FOOD.
9. WIT FRACTIONAL PART[1, ¾, ½, ¼,] IS USED FOR SOLIDS OR DRY INGREDIENTS.
10. A SHAPED MASS OF BAKED BREAD THAT IS USUALLY SLICED BEFORE EATING LOAF.
11. USED TO HOLD FOOD IN PLACE.
12. SMALL BROILER USE PRIMARILY FOR BROWNING OR GLAZING THE TOP OF SANDWISHES.
13. IS A HOT CHEESE AND HAM SANDWICH WITH TWO SLICES OF BUTTERED BREAD AROUND
IT AND ALSO THE FAMOUS SANDWICH CALLED CROQUE MONSIEUR.
14. THESE ARE FLAT HEATED SURFACE WHERE FOOD ID DIRECTLY COOKED.
15. THESE EASY TO EAT SANDWICHES ARE MADE WITH SOFT, FLAT BREADS, THAT ARE FOLDED
OR WRAPPED AROUND THE FILLINGS.
16. USED TO OPEN CANS
17. IT CAN BE USED FOR A SWEET TASTING SANDWICH.
18. A WIDELY CULTIVATED CEREAL GRASS.
19. A SMALL FLAT ROUNDED BLADED UTENSIL WITH A SMOOTH SIDES AND SERRATED SIDE
THAT RESEMBLE A ROUND SPATULA.
20. IT HAS ONLY ONE FILLING AND THE FRESHEST INGREDIENTS SHOULD BE USED.
21. A TOOL OR WEAPON WITH A CUTTING EDGE OR BLADE USUALLY ATTTACHED TO A BLADE
OR HILT.
ACROSS
1. A SMOOTH CREAMY SUBSTANCE MADE OF LIQUIDIZED OR CRUSHED FRUIT OR VEGETABLES.
2. IT IS MOST OFTEN GROWN AS A LEAF VEGETABLE BUT SOMETIMES FOR ITS STEM AND
SEEDS.
3. THIS IS NOT REALLY A SANDWICH BUT SMALL PIECES IF TOAST OR BISCUITS OR PUFF PASTRY
SHEETS BUTTERED AND TOPPED WITH MEAT FISH POULTRY AND VEGETABLES.
4.THESE ARE EQUIPMENT WHICH ARE ENCLOSED IN WHICH FOOD IS HEATED BY HOT AIR
INFARED RADIATION.
5. A STAPLE FOOD PREPARED FROM A DOUGH OF FLOUR AND WATER USUALLY BY BAKING.
6.THESE SANDWICHES HAVE TWO SLICE OF BREAD WITH THE FILLIN G PLACED IN BETWEEN
THEM
7. BOWLS THAT ARE LARGE ENOUGH TO HOLD INGREDIENTS WHILE THEY ARE BEING MIXED.
8. USEDS TO SLICE FOODS MORE EVENLY AND UNIFORMLY.
9. IT CINSIST OF 2 SLICES OF BREAD WITH ANY FILLING-MEAT POULTRY EGG VEGETABLES OR
CHEESE AND CUT INTO TRIANGLE SERVED IN BARS CAFES SNACK BARS ANG RESTAURANTS.
10. THESE SMALL FANCY CLOSED SANDWICHES OFTEN HAVE THEIR CRUSTS REMOVED AND ARE
USUALLY CUT INTO VARIOUS SHAPES.
11. IT PROVIDES THE BODY OF THE SANDWICH AND MOST OF THE FLAVOR.
12.A THERMALLY INSULATED COMPARTMENT USED TO STORE FOOD AT A TEMPERATURE
BELOW THE AMBIENT TEMPERATURE OF THE ROOM.
13. A SAW THOOTHED KNIFE.
14. A SMOOTH FLAT THIN PIECE OF MATERIAL.
15.THIS IS SIMILAR TO THE CONVENTIONAL SANDWICH BUT ARE CUT INTO FANCY SHAPES.
16.TWO EQUAL OR CORRESPONDING PARTS INTO WHICH SOMETHING IS OR CAN DIVIDED.
17. MADE WITH MORE THAN 2 SLICES OF BREAD OR ROLLS.
18. SMALL TYPICALLY UNDERR 8 TOTAL AND RESEMBLE A MINIATURE CHEF KNIFE.
19. COMES IN WOOD OR PLASTIC USED TO PROTECT THE TABLE WHEN SLICINF BREAD.
20. MACHINE USED TO CHILL SANDWICHES AND OTHER FOOD.