1. Chapter 21:
Equipping the Kitchen

2. 1.) Paring Knife: A small knife used for removing the peel from fruits and vegetables.
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3. 2.) Utility Knife: A small slicing knife that is good for cutting small foods such as tomatoes and apples.

4. 3.) Chef’s Knife: Also called a French Knife, has a large triangular blade for slicing, chopping and dicing.
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5. 4.) Bread Knife: A serrated or saw-tooth blade for slicing bread.
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6. 5.) Slicing Knife- A large knife used for meat and poultry.

7. 6.) Whisk: For stirring, beating and whipping

8. 7.) Rotary Beater: For quick whipping, especially of egg whites and cream
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9. 8.)Scraper: For scraping the sides of the bowl after mixing
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10. 9.) Sifter: For removing lumps from dry ingredients
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11. 10.) Turner: Used to lift and turn flat foods such as pancakes on a griddle or cookies on a cookie sheet

12. 11.) Tongs: Used for gripping and lifting foods
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13. 12.) Baster: A long tube with a bulb on the end that is used to suction up meat juices or other sauces for basting food that is cooking

14. 13.) Ladle: A large, angled spoon with a long handle

15. 14.) Pastry Brush- Used for brushing sauce on foods or glazes on pastry.
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16. 15.) Cooling rack- Holds baked goods safely until they cool
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17. 16.) Stock Pot- A large, deep pot for making stock, soups and pasta.

18. 17.) Saucepan- A pan with a handle for sauces and liquids

19. 18.) Steamer pan- A two-piece pot for steaming vegetables
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20. 19.) Skillet- A pan for browning and frying

21. 20.) Double boiler- A small saucepan used to simmer foods that scorch easily