Chapter 22 Foods 1

chef's knife

French knife- large, triangular blade is ideal for slicing, chopping, and dicing

electric mixer

blends, beats, and whips ingredients-handheld and stand are available

toaster

brown bread and pastries on both sides

sifter

canister with a blade or ring inside that forces dry ingredient through a wire screen at the bottom to make finer particles

blender

chops, blends, and liquefies goods

double broiler

consists of a small saucepan that fits into a larger one; simmering water heats pan above

broiler/grill

cooks food indoors and is portable and electric

slow cooker

cooks food slowly for hours

rice cooker/steamer

cooks large amounts of rice and steam veggies

steamer

covered saucepan with an insert that folds food over a small amount of boiling water

loaf pan

deep, narrow, rectangular pan for baking bread or meat

tube pan

deep, one- or two-piece cake pan with a center tube

cookie sheet

flat, rectangular pan with two or three open sides

electric skillet

fries, roasts, steams, and bakes

scraper

gets food from bowls, pans, and other containers; also used for light mixing

food grinder

grind meat, poultry, nuts, and other foods

tongs

grip and lift bulky foods

bread knife

has a serrate or saw-tooth blade

sauce pan

have one long handle and sometimes a small handle on opposite side; comes with lid; range from 1/2 quart to 4 quarts

pressure cooker

heave pot with a locked-on lid and steam gauge

Dutch oven

heavy pot with a close-fitting lid

wire cooling rack

holds baked products until cool or hot pans removed from oven

slicing knife

large knife used for such foods as meat and poultry

roasting pans

large, heavy, oval or rectangular pans

pot

larger and heavier than sauce pan with two small handles and lid; range from 3-20 quarts

turner

lifts and turns flat foods

Aluminum foil pans

lightweight, disposable, recyclable pans

baster

long tube with a bulb on end to suction up juices

rotary beater

mixes and whips food more quickly and easily than a spoon or whisk

food processor

more powerful and versatile with assorted blades and discs to do specialized jobs with food

toaster oven

mostly heats or bakes small amounts of food; some can broil

baking sheet

pan with flour sides that are 1 inch deep

cutting board

protects countertop when cutting

food chopper

ranges in size from small, handheld to large model this several blades to quickly chop food items

paring knife

remove a thin layer or peel from fruits or veggies

Springform pan

round pan with removable bottom

pie pan

shallow, round pans with slanted sides

measuring spoons

sizes include 1/4-1 tsp or tbsp.

griddle

skillet without sides

pizza wheel

slices pizza and cuts rolled-out dough

ladle

small bowl ion a long handle for dipping hot liquids from a pan

utility knife

smaller than slicing knife to cut smaller foods

vegetable peeler

swivel blade used to pare fruits and veggies

potholders/oven mitts

thick cloth pads that are used to protect hand while handling hot containers

boning knife

thin, angled blade for removing bones

muffin pan

tins of different sizes that hold 6-12 baking items

casserole dish

used for baking and serving main dishes and desserts

skillet

used for browning and frying foods; tend to have matching lid

kitchen shears

used for snipping, trimming, or cutting

pastry brush

used to brush a sauce on hot foods or glaze on a pastry

kitchen scale

used to measure food by weight not volume

dry measuring cups

used to measure ingredients like sugar in sizes 1/4-1 cup

liquid measuring cup

used to measure water, milk, etc that is marked in ounces and cups

rolling pans

used to roll out dough

wire whisk

usually a balloon-shaped instrument made of wire loops for stirring, beating, and whipping

cake pan

usually round or square from 8-10 inches in diameter