02 Handout 1
02 Handout 1
02 Handout 1
o Stockpot. A large, deep, straight-sided pot for preparing stocks and simmering large quantities
of liquids. Stockpots with spigots allow liquid to be drained off without disturbing the solid contents
or lifting the pot. Sizes: 8 to 200 quarts.
o Saucepot. Round pot of medium depth. Similar to a stockpot but shallower, making stirring or
mixing easier. Used for soups, sauces, and other liquids. Sizes: 6 to 60 quarts.
o Brazier. Round, broad, shallow, heavy-duty pot with straight sides. Used for browning, braising,
and stewing meats. Sizes: 11 to 30 quarts.
o Saucepan. Similar to a small, shallow, light saucepot, but with one long handle instead of two
loop handles. May have straight or slanted sides. Used for general range-top cooking. Sizes:
11/2 to 15 quarts.
o Sauté pan, straight-sided. Similar to a shallow, straight-sided saucepan, but heavier. Used for
browning, sautéing and frying. Because of its broad surface area, the sauté pan is used for
cooking sauces and other liquids when rapid reduction is required. Sizes: 2 ½ to 5 inches deep; 6
to 16 inches in diameter.
o Sauté pan, slope-sided. Also called fry pan. Used for general sautéing and frying of meats,
fish, vegetables, and eggs. The sloping sides allow the cook to flip and toss items without using a
spatula, and they make it easier to get at the food when a spatula is used. Sizes: 6 to 14 inches
top diameter.
o Cast-iron skillet. Very heavy, thick-bottomed fry pan. Used for pan frying when very steady,
even heat is desired.
o Double boiler. Lower section, similar to a stockpot, holds boiling water. Upper section holds
foods that must be cooked at low temperatures and cannot be cooked over direct heat. Size of
top section: 4 to 36 quarts.
o Sheet pan or bun pan. Shallow rectangular pan (1 inch/25 mm deep) for baking cakes, rolls,
and cookies, and for baking or broiling certain meats and fish. Sizes: full pan, 18 x 26 inches; half
pan, 18 x 13 inches.
o Bake pan. Rectangular pan about 2 inches deep. Used for general baking. Comes in a variety of
sizes.
o Roasting pan. Large rectangular pan, deeper and heavier than bake pan. Used for roasting
meats and poultry.
o Hotel pan, also called counter pan, steam table pan, or service pan. Rectangular pans, usually
made of stainless steel. Designed to hold foods in service counters. Also used for baking and
steaming, and foods can then be served from same pan. Also used for storage.
o Baine-marie insert, usually called simply bain-marie. Tall, cylindrical stainless-steel container.
Used for storage and for holding foods in a bain-marie (water bath). Sizes: 1 to 36 quarts.
o Stainless-steel bowl. Round bottom bowl. Used for mixing and whipping and for production of
hollandaise, mayonnaise, whipped cream, and egg white foams. Round construction enables
whip to reach all areas. Come in many sizes.
MEASURING DEVICES
Scales - Most recipe ingredients are measured by weight, so accurate scales are very important.
Portion scales are used for measuring ingredients as well as for portioning products for service.
Volume measures - used for liquids have lips for easy pouring. Sizes are pints, quarts, half gallons, and
gallons. Each size is marked off into fourths by ridges on the sides.
Measuring cups - are available in 1-, ½ -, 1/3 -, and ¼-cup sizes. They can be used for both liquid and dry
measures.
Measuring spoons - are used for measuring very small volumes: 1 tablespoon, 1 teaspoon, ½ teaspoon, and
¼ teaspoon. They are used most often for spices and seasonings.
Ladles - used for measuring and portioning liquids. The size, in ounces, is stamped on the handle.
Scoops - come in standard sizes and have a lever for mechanical release. They are used for portioning soft
solid foods.
Thermometers - used to measure temperatures. There are many kinds for many purposes.
o Instant read thermometer gives reading within a few seconds of being inserted in a food
product.
o Fat thermometers and candy thermometers test temperatures of frying fats and
sugar syrups.
o Special thermometers are used to test the accuracy of oven, refrigerator, and freezer
thermostats.
HAND TOOLS AND SMALL EQUIPMENT
o Cook’s Fork.
Heavy, two-pronged fork with a long handle. Used for lifting and turning meats and other items.
o Sandwich spreader.
A short, stubby spatula. Used for spreading fillings and spreads on sandwiches.
o Offset spatula.
Broad blade, bent to keep hand off hot surfaces. Used for turning and lifting eggs, pancakes, and
meats on griddles, grills, sheet pans, and so on. Also used as a scraper to clean bench or
griddle.
o Pie server.
A wedge-shaped offset spatula. Used for lifting pie wedges from pan.
o Skimmer.
Perforated disk, slightly cupped, on a long handle. Used for skimming froth from liquids and for
removing solid pieces from soups, stocks, and other liquids.
o Tongs.
Spring-type or scissors-type tools used to pick up and handle foods.
o Wire ship.
Loops of stainless-steel wire fastened to a handle.
o China cap.
Cone-shaped strainer. Used for staining stocks, soups, sauces, and other liquids.
o Strainer.
Round-bottomed, cup-shaped strainer made of screen-type mesh or perforated metal. Used for
straining pasta and vegetables.
o Sieve.
Screen-type mesh supported in a round metal frame. Used for sifting flour and other dry
ingredients.
o Colander.
Large perforated bowl made of stainless steel or aluminum. Used to drain washed or cooked
vegetables, salad greens, pasta, and other foods.
o Food mill.
A tool with a hand-turned blade that forces foods through a perforated disk. Interchangeable
disks have different coarseness or fineness. Used for pureeing foods.
o Grater.
A four-sided metal box with grids of varying sizes. Used for shredding and grating vegetables,
cheese, citrus rinds, and other foods.
o Zester.
Small hand tool used for removing the colored part of citrus peels in thin strips.
o Channel knife.
Small hand tool used mostly in decorative work.
o Pastry brush.
Used to brush items with egg wash, glaze, etc.