Guide to Good Food © 2012 Chapter 9: Kitchen Utensils Tools: ● Printer ● 8.5” x 11” paper ● Scissors Directions: 1. Print 2. Fold paper in half vertically 3. Cut along dashed lines Copyright © Goodheart-Willcox Co., Inc. All rights reserved. Guide to Good Food © 2012 Chapter 9: Kitchen Utensils A baking dish with high sides. casserole 01 of 15 E-Flash Cards - FOLD " Guide to Good Food © 2012 Chapter 9: Kitchen Utensils 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. 02 of 15 E-Flash Cards - FOLD " Guide to Good Food © 2012 Chapter 9: Kitchen Utensils A perforated bowl used to drain fruits, vegetables, and pasta. colander 03 of 15 E-Flash Cards - FOLD " Guide to Good Food © 2012 Chapter 9: Kitchen Utensils 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. 04 of 15 E-Flash Cards - FOLD Guide to Good Food © 2012 Chapter 9: Kitchen Utensils Coating with nonstick properties used on some cookware and bakeware. nonstick finish 05 of 15 E-Flash Cards - FOLD " Guide to Good Food © 2012 Chapter 9: Kitchen Utensils Tiny indentations that mark the surface of some aluminum cookware pitting due to a reaction with some foods and minerals. 06 of 15 E-Flash Cards - FOLD " Guide to Good Food © 2012 Chapter 9: Kitchen Utensils Glasslike material fused at very high temperatures to a base metal, such porcelain enamel as the outer surfaces of cookware and bakeware. 07 of 15 E-Flash Cards - FOLD " Guide to Good Food © 2012 Chapter 9: Kitchen Utensils A two-handled cooking utensil. pot 08 of 15 E-Flash Cards - FOLD Guide to Good Food © 2012 Chapter 9: Kitchen Utensils Saucepan that cooks foods more quickly than a conventional pan pressure saucepan because as pressure is increased, temperature also increases. 09 of 15 E-Flash Cards - FOLD " Guide to Good Food © 2012 Chapter 9: Kitchen Utensils A one-handled cooking utensil. saucepan 10 of 15 E-Flash Cards - FOLD " Guide to Good Food © 2012 Chapter 9: Kitchen Utensils A sawtooth edge on a knife. serrated blade 11 of 15 E-Flash Cards - FOLD " Guide to Good Food © 2012 Chapter 9: Kitchen Utensils 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. 12 of 15 E-Flash Cards - FOLD Guide to Good Food © 2012 Chapter 9: Kitchen Utensils A cloth cover for a rolling pin used to keep dough from sticking to the stockinette rolling pin. 13 of 15 E-Flash Cards - FOLD " Guide to Good Food © 2012 Chapter 9: Kitchen Utensils Prong that attaches a knife blade to the handle. tang 14 of 15 E-Flash Cards - FOLD " Guide to Good Food © 2012 Chapter 9: Kitchen Utensils 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. 15 of 15 E-Flash Cards - FOLD " Guide to Good Food © 2012 Chapter 9: Kitchen Utensils - FOLD.