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