1754469
Beschreibung
Karteikarten von 16emhendricks, aktualisiert more than 1 year ago
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Erstellt von 16emhendricks
vor mehr als 9 Jahre
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| Frage | Antworten |
| Brazier |
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| Brazier | Medium to large pot, more shallow than sauce pots, has straight sides and two handles for lifting. Typically made of heavy-weight material with a thick bottom for good heat distribution. Used to braise meat and vegetables |
| Double Boiler | |
| Double Boiler | A pot that has an upper pot and a lower pot. The lower pot holds boiling or simmering water that gently cooks the food in the upper pot. Used for melting chocolate or heating milk, cream, or butter. |
| Fondue Pot |
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| Fondue Pot | A pot with a heat source placed directly below the pot. Used for food preparation process known as fondue. When eating fondue, people use forks to dip bits of food into warm semi-liquid sauce (such as cheese or chocolate) |
| Sauce Pot |
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| Sauce Pot | Used to prepare sauces, soups, and other liquids. Sauce pots are more shallow than stock pots, with straight sides and two loop handles for lifting. |
| Stock Pot |
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| Stock Pot | A stock pot is a large pot for preparing stocks. Stock pots with spigots allow liquid to be poured out easily without losing any of the solid ingredients |
| Braising Pan |
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| Braising Pan | A high-sided, flat-bottomed cooking pan, this is used to braise, stew, and brown meat. Also called a brazier or rondeau |
| Cake Pan |
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| Cake Pan | These baking pans have straight sides. They are available in a variety of sizes and shapes, including round, rectangular, square, and specialty (such as heart-shaped) |
| Cast-iron Skillet | This is a heavy, thick pan made of cast iron. Used to pan grill, pan-fry, and braise foods like meat or vegetables |
| Crepe Pan |
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| Crepe Pan | A shallow skillet with very short, slightly sloping sides. It is used to create crepes, a specialty pancake |
| Fish Poacher |
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| Fish Poacher | This is a long, narrow, metal pan with a perforated rack that cooks use to raise or lower the fish so it doesn't break apart |
| Hotel Pan | Used to hold prepared food in a steam table, hot-holding cabinet, or refrigerator. Sometimes used for baking, roasting, or poaching meat and vegetables, but the pan is really too thin and doesn't distribute heat well |
| Muffin Tin | Small, round cups or molds that are used to make muffins, cupcake, or other small baked goods |
| Roasting Pan | A shallow, rectangular pan with medium-high sides and two handles, cooks use it to roast and bake foods such as meat and poultry |
| Saucepan | A pan with medium height, straight sides, and a single long handle. Used for general cooking, in particular liquid or liquid-based mixtures, on ranges |
| Saute pan | The original French saute pan is slope-sided and made of thin metal for quick heating and is strictly used for sauteing. In the US the "fry pan" is generally referred to as a saute pan although it has curved sides, a long handle, and is slightly thicker |
| Sautoir | The classic shape is called a saute pan in the US. It has a wide bottom and straight sides. Used for pan-frying, stir-frying, and shallow poaching |
| Sheet Pan |
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| Sheet Pan | Cooks use this very shallow pan, about one inch deep, for just about anything, from baking to roasting vegetables |
| Spring Form Pan |
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| Spring Form Pan | Two-part, spring-loaded baking pan. The bottom piece and ring secure with a spring to hold the bottom in place. Once an item is baked, the pastry chef can release the spring to make it easy to remove the cake from the pan |
| Wok |
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| Wok | Metal pan with rounded bottom and curved sides. The curved sides makes it easy to toss and stir food. Cooks use this especially for frying and steaming Asian cooking |
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