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THE SCIENCE OF GOOD COOKING > WHAT TO LOOK FOR > Flashcards

WHAT TO LOOK FOR Flashcards

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1
Q

What to look for: chef’s knife

A
  • High-carbon stainless steel knife
  • Thin, curved 8-inch blade
  • Lightweight
  • Comfortable grip and nonslip handle.
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2
Q

What to look for: paring knife

A
  • 3 to 3-1/2 inch blade
  • Thin, slightly curved blade with pointed tip
  • Comfortable grip
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3
Q

What to look for: serrated knife

A
  • 10 to 12-inch blade.
  • Long, somewhat flexible, slightly curved blade.
  • Pointed serrations that are uniformly spaced and moderately sized.
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4
Q

What to look for: slicing knife

A
  • Tapered 12-inch blade for slicing large cuts of meat.
  • Oval scallops (called grantor edge) carved into blade.
  • Fairly rigid glad with round tip.
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5
Q

What to look for: cutting board

A
  • Roomy work surface at least 15 by 20 inches.
  • Teak board for minimal maintenance.
  • Durable edge-grain construction (wood grain runs parallel to surface of board)
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6
Q

What to look for: knife sharpener

A
  • Diamond sharpening material for electric sharpeners.
  • Easy to use and comfortable.
  • Clear instructions.
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7
Q

What to look for: traditional skillets

A
  • Stainless steel interior, fully clad for even heat distribution.
  • 12-inch diameter and flared sides.
  • Comfortable, oven safe handle.
  • Cooking surface of at least 9 inches.
  • Good to have smaller (8 or 9-inch) skillets too.
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8
Q

What to look for: nonstick skillets

A
  • Dark, nonstick surface.
  • 12 or 12 1/2-inch diameter, thick bottom.
  • Comfortable, oven safe handle.
  • Cooking surface of at least 9 inches.
  • Good to have smaller (8 or 10-inch) skillets too.
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9
Q

What to look for: Dutch oven

A
  • Enameled cast iron or stainless steel
  • Capacity of at least 6 quarts.
  • Diameter of at least 9 inches.
  • Tight-fitting lid.
  • Wide, sturdy handles.
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10
Q

What to look for: saucepans

A
  • Large saucepan with 3 to 4-quart capacity and small nonstick saucepan with 2 to 2 1/2-quart capacity.
  • Tight-fitting lids.
  • Pans with rounded corners that a whisk can reach into.
  • Long, comfortable handles that are angled for even weight distribution.
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11
Q

What to look for: rimmed baking sheets

A
  • Light-colored surface (heats and browns evenly).
  • Thick, sturdy pan.
  • Dimension of 18 by 13 inches.
  • Good to have at least two.
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12
Q

What to look for: roasting pan

A
  • At least 15 by 11 inches.
  • Stainless steel interior with aluminum core for even heat distribution.
  • Upright handles for easy gripping.
  • Light interior for better food monitoring.
  • Fixed V-rack with tall handles.
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13
Q

What to look for: tongs

A
  • Scalloped edges
  • Slightly concave pincers
  • 12 inches in length (to keep your hand for from heat)
  • Open and close easily.
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14
Q

What to look for: wooden spoon

A
  • Slim yet broad bowl
  • Stain-resistant bamboo
  • Comfortable handle
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15
Q

What to look for: slotted spoon

A
  • Deep bowl
  • Long handle
  • Enough holes for quick draining
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16
Q

What to look for: all-around spatulas

A
  • head about 3-inches wide and 5 1/2 inches long.
  • 11 inches in length (tip to handle).
  • Long, vertical slots.
  • Useful to have a metal spatula to use with traditional cookware and a plastic spatula for non-stick cookware.
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17
Q

What to look for: rubber spatula

A
  • Wide, stiff blade with edges that’s flexible enough to conform a curve of a mixing bowl.
  • Heatproof
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18
Q

What to look for: all-purpose whisk

A
  • At least 10 wires
  • Wires of moderate thickness
  • Comfortable handle
  • Balanced, lightweight feel.
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19
Q

What to look for: garlic press

A
  • Large capacity that holds multiple garlic cloves
  • Curved plastic handles
  • Long and short distance between pivot point and plunger
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20
Q

What to look for: pepper mill

A
  • At least 1/2-cup capacity
  • Wide, unobstructed filler doors
  • Easy to adjust grind settings
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21
Q

What to look for: can opener

A
  • Intuitive and easy to attach
  • Smooth turning motions
  • Magnet for no-touchlid disposal
  • Comfortable handle
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22
Q

What to look for: vegetable peeler

A
  • Sharp, carbon steel blade
  • 1-inch space between blade and peeler to prevent jamming
  • Lightweight and comfortable
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23
Q

What to look for: grater

A
  • Paddle-style grater
  • Sharp, extra-large holes and generous grating plane
  • Rubber-lined feet for stability
  • Comfortable handle
24
Q

What to look for: rasp grater

A
  • Sharp teeth (require little pressure or effort when grating)
  • Maneuverable over round or irregular shapes
  • Comfortable handle
25
Q

What to look for: rolling pin

A
  • Moderate weight (1 to 1 1/2 pounds)
  • 19-inch straight barrel
  • Slightly textured wooden surface to grip dough for easy rolling
26
Q

What to look for: oven mitt

A
  • Form fitting and not overly bulky for easy maneuvering
  • Machine washable
  • Flexible, heat-resistant material
27
Q

What to look for: ladle

A
  • Stainless steel
  • Handle 9 to 10 inches in length
  • Hooked handle end for hanging on pot
  • Pouring rim to prevent dripping
28
Q

What to look for: colander

A
  • 4 to 7-quart capacity
  • Metal ring attached to bottom for stability
  • Many holes for quick draining
  • Small holes so pasta doesn’t slip through
29
Q

What to look for: fine-mesh strainer

A
  • At least 6 inches in diameter (measured from inside edge to inside edge)
  • Sturdy construction
30
Q

What to look for: potato masher

A
  • Solid mashing disk with small holes

- Comfortable grip

31
Q

What to look for: salad spinner

A
  • Solid bottom for washing greens in bowl

- Ergonomic and easy-to-operate hand pump

32
Q

What to look for: dry measuring cups

A
  • Stainless steel cups (hefty and durable)
  • Measurement markings that are visible even when cup is full.
  • Evenly weighted and stable
  • Long handle that are level with rim of cup
33
Q

What to look for: liquid measuring cups

A
  • Crisp, unambiguous markings that include 1/4 and 1/3-cup measurements.
  • Heatproof, sturdy cup with handle
  • Good to have in a variety of sizes (1, 2, and 4 cups)
34
Q

What to look for: measuring spoons

A
  • Long, comfortable handles
  • Rim of bowl flush with handle for easy “sweeping” off of excess ingredients
  • Slim design
35
Q

What to look for: digital scale

A
  • Easy to read display not blocked by weighted platform.
  • At least 7-pound capacity.
  • Accesible buttons
  • Gram to ounce conversion feature
  • Roomy platform
36
Q

What to look for: instant-read thermometer

A
  • Digital model with automatic shut-off
  • Quick response reading in 10 seconds or less
  • Wide temperature range (40 to 450 degrees)
  • Long stem that can reach interior or large cuts of meat.
  • Water-resistant
37
Q

What to look for: oven thermometer

A
  • Clearly marked numbers for easy readability.
  • Hook for hanging or stable base
  • Large temperature range (up to 600 degrees)
38
Q

What to look for: kitchen timer

A
  • Lengthy time range (1 second to at least 10 hours)
  • Ability to count up after alarm goes off
  • Easy to use and read
39
Q

What to look for: glass baking dish

A
  • Dimensions of 13 by 9 inches
  • Large enough to hold casseroles and large crisps and cobblers
  • Handles
40
Q

What to look for: metal baking pan

A
  • Dimensions of 13 by 9 inches
  • Straight sides
  • Nonstick coating for even browning and easy release of cakes and bar cookies
  • Handles
41
Q

What to look for: square baking pans

A
  • Straight sides
  • Light gold or dark nonstick surface for even browning and easy release of cakes
  • Good to have both 9-inch and 8-inch square pans
42
Q

What to look for: round cakes pans

A
  • Straight sides
  • Nonstick coating for even browning and easy release of cakes
  • Recommend a set of 9-inch and 8-inch pans
43
Q

What to look for: pie plates

A
  • Glass for even browning and easier monitoring
  • 1/2-inch rim (makes it easy to shape decorative crusts)
  • Shallow angled sides prevent crusts from slumping
  • Good to have two
44
Q

What to look for: loaf pans

A
  • Light gold or dark nonstick surface for even browning and easy release
  • Good to have both 8 1/2 by 4 1/2-inch and 9 by 5-inch pans
45
Q

What to look for: muffin tin

A
  • Nonstick surface for even browning and easy release
  • Wide, extended rims and raised lip for easy handling.
  • Cup capacity of 1/2 cup
46
Q

What to look for: cooling rack

A
  • Grid-style rack with tightly woven, heavy-gauge bars
  • Should fit inside standard 18 by 13-inch rimmed baking sheet
  • Dishwasher-safe
47
Q

What to look for: food processor

A
  • 14-cup capacity
  • Sharp and sturdy blades
  • Wide feet tube
  • Should come with basic blades and disks: steel blade, dough blade, shredding/slicing disk
48
Q

What to look for: hand-held mixer

A
  • Lightweight model
  • Slim wire beaters without central post
  • Digital display
  • Separate ejector bottons (not part of speed dial)
  • Variety of speeds
49
Q

What to look for: blender

A
  • Large blades that reach close to the edge and bottom of the jar
  • Powerful motor (at least 700 watts)
  • Automatic shut-off to keep motor from overheating
  • Clear jar to monitor progress
50
Q

What to look for: parchment paper

A
  • Sturdy paper for heavy doughs
  • Easy release of baked goods
  • At least 14 inches wide
51
Q

What to look for: gas grill

A
  • Large grilling area (at least 350 square inches)
  • Built in thermometer
  • Two burners for varying heat levels (three are even better)
  • Attached table
  • Fat drainage system
52
Q

What to look for: charcoal grill

A
  • Large grilling area
  • Deep grill cover to fit large food items (such as turkey)
  • Hinged grill grate to tend fire
  • Ash catcher for easier cleanup
53
Q

What to look for: chimney starter

A
  • 6-quart capacity
  • Holes in canister so air can circulate around coals
  • Sturdy construction
  • Heat-resistant handle
  • Dual handle for easy control
54
Q

What to look for: grill tongs

A
  • 16 inches in length
  • Scalloped, not sharp and serrated, edges.
  • Open and close easily
  • Lightweight
  • Moderate amount of springy tension
55
Q

What to look for: grill brush

A
  • Long handle (about 14 inches)

- Large woven-mesh detachable stainless steel scrubbing pad

THE SCIENCE OF GOOD COOKING (61 decks)

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