purpose of equipment!
DESCRIPTION
Purpose of Equipment!. Culinary Basics LSHS. #1 Loaf Pan. A deep, narrow, rectangular pan used for baking breads and meatloaf. #2 Jelly Roll Pan OR ¼ Sheet Pan. Used to bake cakes, pizza, chicken pieces, and fish. #3 Angel Food Cake Pan. - PowerPoint PPT PresentationTRANSCRIPT
PURPOSE OF
EQUIPMENT!
Culinary BasicsLSHS
#1 LOAF PAN
A deep, narrow, rectangular pan used for baking breads and meatloaf.
#2 JELLY ROLL PAN OR ¼ SHEET PAN
Used to bake cakes, pizza, chicken pieces, and fish.
#3 ANGEL FOOD CAKE PAN Baking pan with a central tube. Used to make angel food and sponge cakes.
#4 PIE PAN Shallow, round pans with slanted sides. Used for baking pies, tarts and quiches.
#5 MUFFIN PANS Used for baking muffins, rolls, cupcakes. Available in 6- and 12-cup.
#6 PANCAKE TURNER Used to remove and turn flat foods from pans
#7 RUBBER SCRAPER Used to remove foods from the sides of a container.
#8 TONGS Used to grip and lift hot, bulky foods.
#9 MEASURING CUPS
Used to measure dry ingredients
#10 LIQUID MEASURING CUP Used to
measure liquid ingredients. Larger ones also great to use to mix marinades, sauces ,etc.
#11. PASTRY BRUSH Used to brush hot foods with sauce or pastry with a glaze
#12 OVEN MEAT THERMOMETER Used to measure the internal temperature of meat and poultry.
#13 WIRE COOLING RACK Used for
holding baked goods during cooling and hot pans when they are removed from the heat.
#14 POTHOLDERS/OVEN MITTS
Thick cloth pads used to protect hands while handling hot containers.
#15 GRATER Shreds a variety of ingredients for recipes, not just cheese. Examples: lemons, carrots, ginger. Usually has more than on type of grating thickness.
#16 ROLLING PIN Used to flatten dough.
#17 VEGETABLE PEELER Removes the
skin from apples, carrots, etc. Point removes the core from apples & pears