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kitchen utensils and tools

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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  
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stockinette   a cloth cover for a rolling pin used to keep dough from sticking to the rolling pin  
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serrated blade   a sawtooth edge on a knife  
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tang   prong that attaches a knife blade to the handle  
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French knife   a versatile kitchen knife that is most often used to cut, chop, and dice fruits and vegetables  
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colander   a perforated bowl used to drain fruits, vegetables, and pasta  
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pitting   tiny indentations that mark the surface of some aluminum cookware due to a reaction with some foods and minerals  
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porcelain enamel   glasslike material fused at very high temperatures to a base metal, such as the outer surfaces of cookware and bakeware  
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nonstick finish   coating with nonstick properties used on some cookware and bakeware  
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saucepan   a one handled cooking utensil  
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pot   a two handled cooking utensil  
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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  
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pressure saucepan   saucepan that cooks foods more quickly than a conventional pan because as pressure is increased, temperature also increases  
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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  
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casserole   a baking dish with high sides  
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