Vocabulary Chapter 3

A versatile kitchen knife with a long, smooth blade for slicing, dicing, and mincing fresh fruits, vegetables, and herbs; also known as a French knife.

Chef's Knife

Joined

Fused

A coating applied to both the inside and outside of cookware and bakeware that prevents foods from sticking.

Nonstick finish

marking with tiny indentations

Pitting

A piece of cookware with two handles used for cooking foods in liquid over direct heat.

Pot

A piece of cookware with one handle used for cooking foods in liquid over direct heat.

Saucepan

poisonous

Toxic

A mixture

alloy

A perforated bowl used to drain fruits, vegetables, and pasta.

colander

A small pan that fits into a larger pan containing simmering water. Food is placed in the smaller pan for gentle cooking.

double broiler

A small saucepan that uses steam and pressure to cook foods more quickly than conventional saucepans by increasing temperatures above the boiling point.

pressure cooker

A knife blade with a sawtooth edge.

serrated blade

A round cake pan with a removable bottom and sides that hook together with a latch or spring. This pan is used for making cheesecakes, tortes, and other desserts that are delicate and difficult to remove from the pan.

springform pan

A mixing tool made of loops of wire attached to a handle, used to incorporate air into foods.

whisk