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