1. BY: SARAH BETHANY MERTZ INTERNATIONAL FOODS PERIOD #4 Italian Cooking Equipment

2. 1. SKIMMER: H. A long handled perforated ladle to lift ravioli from hot liquid.

3. 2. SPAGHETTI SPOON: E. A long-handled wooden spoon with spokes for lifting pasta

4. 3. PASTA KNIFE: O. A very sharp straight-edged knife for cutting layers of pasta

5. 4. RAVIOLI PIN: N. Hardwood rolling pin used to divide dough into ravioli squares.

6. 5. PIZELLE IRON: J. To cook the wafer-like sweet cookies

7. 6. CANNOLI FORMS: I. To form the sweet cheese-filled pastas.

8. 5. PIZZA PEEL: m. Large wooden paddle used to lift pizza.

9. 8. VEAL POUNDER: C. Heavy metal mallet used to flatten meat

10. 9. GARLIC PRESS: b. Metal tool to squeeze out pungent garlic juices.

11. 10. MEZZALUNA KNIFE: A. Two handled knife used to chop in a rocking motion.

12. 11. ZUCCHINI CORER: D. Curved blade scoops out squash to make room for stuffings.

13. 12. SPUMONE MOLD: F. Mold for a dessert like a frozen mousse.

14. 13. ZABAGLIONE POT: G. Round copper pot to cook this creamy custard and wine dessert carefully.

15. 14. ESPRESSO MAKER: K. Used to make pungent coffee or cappuccino, a milk and coffee beverage.

16. 15. PASTA MACHINE: L. New electric pasta maker.