The cookware with high, sloped sides that is great for stir frying is the wok.

The part of the knife where the blade and handle come together is called the

The colored outer layer of citrus fruit peels is called the ________.

The area in a kitchen that provides rinsing, washing, and holding of cookware is called a __________ station, or scullery.

The dishwasher that can process a high volume of dishes as a continuous flow is the __________ dishwasher.

Braising pans and casseroles typically have low sides and lids to keep moisture in.

The hand tool that is used to add air to mixtures is the whisk.

Chopping and mincing can be used interchangeably in a recipe because they are the same type of cut.

A double broiler is a wide, shallow skillet with very short, sloping sides.

After cleaning smallware, it is important to air-dry them rather than towel-dry them.

The most used all-purpose knife is the

A blade that is made by cutting blade-shaped pieces from sheets of previously milled steel is called a/an _________ blade.

The term that is used to describe how efficiently heat passes from the cookware to the food inside it is called _________.

The type of knife that is typically the second most frequently used knife is the

The tool that cuts lengthwise grooves in vegetables is a

The julienne cut is smaller than a batonnet cut.

The thickness of cookware material that determines the rate at which heat passes from the cookware to the food inside it is known as its ___________.

Between sharpenings, you maintain a knife's edge and keep it straight with a

The type of knife that is specifically designed for separating the flesh from the bones in a fish is a

A saute pan with a wide shallow bottom, sloping sides, and single long handle is a __________.

A food mill strains and purees foods at the same time.

The cookware materials that might react with foods are

Another name for a sharpening stone is a/an __________.

The heel of a blade is used for resting the knife when not in use.

A ricer is the cookware used to cook perfect rice.

The three basic cutting techniques are chopping and mincing, shredding and grating, and __________.

Another name for a double boiler is a ___________.

A special slicing tool that has extremely sharp blades that can be adjusted to achieve precise cuts and thicknesses is called a/an _________.

A thermistor thermometer is not designed to stay in the food while cooking.

A cleaver can be used for many of the same applications as the chef's knife.

The tang is the sound you should hear when you sharpen or hone a knife.

One of the most time-consuming cuts is a

A blade that is made from a single piece of heated metal that is dropped into a mold and then cut and pounded into shape is called a/an ________ blade.

A knife with a long, curved blade that is ideal for cutting through large cuts of raw meat is a/an _________.

The smallest dice cut is called a brunoise.

A thermometer that gives the fastest reading (2 to 5 seconds) and can be used in both thin and thick foods is the _______ thermometer.

The difference between a saucepot and a saucepan is that

Measuring tools measure weight, volume, or __________.

A chiffonade is the French term for a case or rack where knives can be stored safely.

The type of cut in which the sides are at an angle also known as a bias cut is the __________ cut.

A paring knife with a curved blade that makes cutting rounded surfaces easier is a/an __________ knife.

The similarity between souffle dishes, ramekins, and custard cups is that they all

Which measuring cup would you measure 1/2 cup of oil in?

You need a cup of flour for your recipe. Which measuring cup would you use?