Kitchen Utensils - Chapter 3

3. a small pan that fits into a larger pan.
9. used to remove pieces of food from a liquid, such as peas from broth.
11. are large and round. They may have a narrow rim around the edge.
13. a mixing tool made of loops of wire attached to a handle, to incorporate air into foods.
15. flat sheets of metal with a low rim on one or more sides for strength.
17. an uncovered skillet with smooth, shallow, sloping sides.
19. a skillet with very low or no sides.
20. a four-sided metal tool with openings of different sizes on each side.
23. round and has a removable bottom. Its sides hook together with a latch or spring.
27. are oblong pans with round depressions.
28. have vertical sides, which give them more cooking surface area than skillets of the same size.
30. has a long, serrated blade for cutting bread without squashing the loaf or shredding the slices.
31. are round with sloping sides. They are generally made of glass or aluminum

1. Use these when transferring heavy meats and poultry.
2. used to baste sauces on foods on a grill or in an oven.
4. are deep, narrow, oblong pans. These are used most often for breads and loaf cakes.
5. generally have one handle.
6. have two handles.
7. made of several thin, curved pieces of metal attached to a handle.
8. has a thin, smooth blade to easily cut and remove bones from raw meat and poultry.
10. are deep, round pans with smooth or fluted sides and a tube in the center.
12. used to brush glazes on dough and baked goods.
14. a good all-around knife. It can be used to trim fat from meat and cut tender vegetables, cheese, and cold cuts.
16. used to blend dry ingredients, add air, and remove lumps from ingredients like powdered sugar.
18. one of the smallest knives used in the kitchen.
21. also known as a French knife, is the most versatile of all kitchen knives.
22. cooks foods more quickly than conventional saucepans.
24. a large, shallow oblong pan. Use it to make sheet cakes and to bake the sponge cake for cake rolls.
25. a long tube attached to a flexible bulb.
26. round cups attached to long handles.
29. have sloping sides, which are helpful when gently tossing foods to redistribute heat during cooking.