| A | B |
|---|
| whisk | A mixing tool made of loops of wire attached to a handle used to incorporate ar into foods and to keep sauces from lumping. |
| stockinette | A cloth cover for a rolling pin used to keep dough from sticking to the rolling pin. |
| serrated blade | A sawtooth edge on a knife. |
| tang | Prong that attaches a knife blade to the handle. |
| French knife | A versitile kitchen knife that is most often used to cut, chop, and dice fruits and vegetables. |
| colander | A perforated bowl used to drain fruits, vegetables, and pasta. |
| porcelain enamel | Glasslike material fused at very high temperatures to a base metal, such as the outer surfaces of cookware and bakeware. |
| nonstick finish | Coating with nonstick propertires used on some cookware and bakeware. |
| saucepan | A one-handled cooking utensil. |
| pot | A two handled cooking utensil. |
| double boiler | Small pan that fits into a larger pan. Food is put into the smaller pan, and water is placed in the larger pan. The food cooks by steam heat. |
| pressure saucepan | Saucepan that cooks foods more quickly than a conventional pan because as pressure is increased, temperature also increases. |
| springform pan | A round pan with a removable bottoem that is held together by means of a spring or latch on the side of the pan. |
| casserole | A baking dish with high sides. |
