Flashcards
Group B Makenna
Cards in this deck (8)
- 1—Brazier
A medium to large pot, more shallow than sauce pots, with straight sides and two handles for lifting. Also called a rondeau. - 2—Double Boiler
A pot and a lower pot. The lower pot holds boiling or simmering water that gently cooks the food in the upper pot; used it for melting chocolate or heating milk, cream, or butter.
- 3—Fondue Pot
A pot with a heat source placed directly below the pot; use it for a food preparation process known as fondue.
- 4—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.
- 5—Stock Pot
A large pot for preparing stocks. Stockpots with with spigots allow liquid to be poured out easily without losing any of the solid ingredients.
- 6—Braising Pan
A high-sided, flat-bottomed cooking pan used to braise, stew, and brown meat. Also called a brazier or a rondeau.
- 7—Sauce Pan
A pan with medium height, straight sides, and a single long handle. Use it for general cooking, in particular liquid or liquid-based mixtures, on ranges
- 8—Saute Pan
A fry pan with has curved sides and a long handle and is generally made of slightly thicker metal. It is used both to saute and to pan-fry
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- Flashcards on Group B Makenna , created by rosie32jowers on 09/12/2014.
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