Group B, equipment project
Slides in this set (11)
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- A shallow skillet with very short, slightly sloping sides, used to create crêpes, a thin pancake.
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- A long, narrow, metal pan with a perforated rack used to raise or lower the fish into a cooking liquid so it does not break apart.
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- Used to hold prepared food in a steam table, hot-holding cabinet, or refrigerator. This can sometimes be used for baking, roasting, or poaching, but because it is thin, it generally does not do too well with proteins and vegetables. Hotel pans come in various sizes, with different lengths and depth.
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- Metal tray with small, round cups or molds used to make muffins, cupcakes, or other small baked goods.
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- A shallow, rectangular pan with medium-high sides and two handles, used to roast and bake foods, such as meat and poultry.
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- 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.
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- The original French saute pan is slope-sided and made of thin metal for quick heating. It is used strictly to saute items.
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- The classic sautoir shape has a wide bottom and straight sides. some typical tasks include pan-frying, stir-frying, and shallow poaching.
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- A very shallow pan, about one inch deep, used for just about anything, from baking cookies to roasting vegetables. Sheet pans come in various lengths, such as half or quarter sheet pans.
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- A 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 chef can release the spring to make it easy to remove the cake from the pan.
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- A metal pan with a rounded bottom and curved sides. The curved sides make it easy to toss or stir food. Cooks use woks especially for frying and steaming in Asian cooking.
