Guide to Good Food © 2012 Chapter 9: Kitchen Utensils
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Copyright © Goodheart-Willcox Co., Inc. All rights reserved. Guide to Good Food © 2012 Chapter 9: Kitchen Utensils
A baking dish with high sides.
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Also known as a French knife, it is a versatile kitchen knife that has a chef's knife long, smooth blade for chopping, dicing, and mincing fresh fruits, vegetables, and herbs.
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A perforated bowl used to drain fruits, vegetables, and pasta. colander
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Small pan that fits into a larger pan. Food is put in the smaller pan, and double boiler water is placed in the larger pan. The food cooks by steam heat.
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Coating with nonstick properties used on some cookware and bakeware. nonstick finish
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Tiny indentations that mark the surface of some aluminum cookware pitting due to a reaction with some foods and minerals.
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Glasslike material fused at very high temperatures to a base metal, such porcelain enamel as the outer surfaces of cookware and bakeware.
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A two-handled cooking utensil.
pot
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Saucepan that cooks foods more quickly than a conventional pan pressure saucepan because as pressure is increased, temperature also increases.
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A one-handled cooking utensil.
saucepan
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A sawtooth edge on a knife.
serrated blade
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A round pan with a removable bottom that is held together by means of a springform pan spring or latch on the side of the pan.
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A cloth cover for a rolling pin used to keep dough from sticking to the stockinette rolling pin.
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Prong that attaches a knife blade to the handle. tang
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A mixing tool made of loops of wire attached to a handle used to whisk incorporate air into foods and to keep sauces from lumping.
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