Foods Chapter 3

medium dice

1/2 x 1/2 x 1/2

small dice

1/4 x 1/4 x 1/4

brunoise

1/8 x 1/8 x 1/8

batonnet

2 x 1/4 x 1/4

julienne

2 x 1/8 x 1/8

whisk

A mixing tool made of loops of wire attached to a handle used to incorporate air into foods and to keep sauces from lumping.

non-stick finish

a coating applied to both inside and outside that prevents food from sticking

serrated blade

a knife with a sawtooth edge

pitting

a marking with tiny indentations

alloy

a mixture

colander

a perforated bowl used to strain off liquid from fruits, vegetables, and pasta

springform pan

a round cake pan with a removable bottom and sides that hook together with a latch or spring. For delicate desserts such as cheesecake.

double boiler

a small saucepan that fits into a larger pan containing simmering water. For gentle cooking

pressure cooker

a small saucepan that uses stream and pressure to cook foods more quickly that conventional saucepans by increasing temperature above the boiling point

chefs knife

a versatile kitchen knife with a long, smooth blade for slicing, dicing, and mincing

glass

advantages: can see food cooking, strong disadvantages: poor conductor, easy to break

stainless steel

advantages: durable, stain resistant disadvantages: not a good conductor, may darken

copper

advantages: good heat conductor disadvantages: can be posionous

aluminum

advantages: good heat conductor, light weight disadvantages: scratches and dents easily

cast iron

advantages: inexpensive, durable, good heat retention doesn't stick. disadvantages: heavy, rusts

silicone and plastic

advantages: non stick properties, can be put in freezer and dishwasher disadvantages: can melt

ceramic materials

advantages: retain heat well disadvantages: not suitable for range top

glass-ceramic

advantages: strong, durable, can resist temperature change disadvantages: hot spots

utility knife

all around knife

poultry shears

for cutting through bones

casserole

high sides made of glass, glass-ceramic, or earthenware. Some are designed for freezer-to-oven use.

fused

joined

saucepan

one handles, used for cooking foods in liquid or over direct heat

toxic

poisonous

peeler

to remove the outer layer

kitchen shears

to snip and trim

pot

two handles, used for cooking foods in liquid or over direct heat