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CC ch9
kitchen utensils and tools
| Question | Answer |
|---|---|
| whisk | a mixing tool made of loops of wire attached to a handle used to incorporate air into foods and to keep sauces form lumping |
| stockinette | a cloth cover for a rolling pin used to keep dough from sticking to the rolling pin |
| serrated blade | a sawtooth edge on a knife |
| tang | prong that attaches a knife blade to the handle |
| French knife | a versatile kitchen knife that is most often used to cut, chop, and dice fruits and vegetables |
| colander | a perforated bowl used to drain fruits, vegetables, and pasta |
| pitting | tiny indentations that mark the surface of some aluminum cookware due to a reaction with some foods and minerals |
| porcelain enamel | glasslike material fused at very high temperatures to a base metal, such as the outer surfaces of cookware and bakeware |
| nonstick finish | coating with nonstick properties used on some cookware and bakeware |
| saucepan | a one handled cooking utensil |
| pot | a two handled cooking utensil |
| double boiler | small pan that fits into a larger pan. Food is put in the smaller pan, and water is placed in the larger pan. The food cooks by steam heat |
| pressure saucepan | saucepan that cooks foods more quickly than a conventional pan because as pressure is increased, temperature also increases |
| springform pan | a round pan with a removable bottom that is held together by means of a spring or latch on the side of the pan |
| casserole | a baking dish with high sides |
Created by:
raiver
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