Chapter 9 E-Flash Cards

Tools: ● Printer ● 8.5” x 11” paper ● Scissors

Directions: 1. Print 2. Fold paper in half vertically 3. Cut along dashed lines

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.

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

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.

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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