| A | B |
|---|
| whisk | A mixing tool made of loops of wire attached to a handle. |
| 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 tothe handle. |
| French knife | A versatile kitchen knife that is most often used to cut, shop, and dice fruits and vegetables. |
| colander | A perforated bowl used to draain fruits, vegetables,and pasta. |
| pitting | Tiny indentations mark surface of aluminum cookware (reaction-some foods & minerals). |
| porcelain enamel | Glasslike material fused @ very high temps.to base metal (outer surfaces of cokware/bakeware). |
| nonstick finish | Coating with nonstick properties 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. |
| pressure saucepan | Saucepan cooks food more quickly than conventional pan - pressure is increased. |
| springform pan | Round pan - removable bottom - held together by means of spring on side of pan. |
| casserole | A baking dish with high sides. |
