tailieunhanh - Lecture Professional cooking (7/E): Chapter 3 (part 3) - Gisslen

This chapter introduces you to the most commonly used equipment in food service kitchens. It cannot, in this short space, serve as an operating manual for every model of every machine you will use. It cannot take the place of demonstration by your instructor and of actual experience. | Slope-Sided Sauté Pan/Sauteuse : used for general sautéing and frying; sloping sides allow the cook to flip and toss items. Sizes: 6-14 inches (160-360 mm) top diameter Cast-iron Skillet: used for pan-frying when steady, even heat is desired. Pots, Pans, and Containers Uses of Pots and Pans Double Boiler: a pot with two sections. The lower section holds boiling water. The upper section holds foods that must be cooked at low temperatures and cannot be cooked over direct heat. Size of top section: 4-36 quarts (liters). Pots, Pans, and Containers Uses of Pots and Pans Sheet or Bun Pan Used for baking cakes, rolls, and cookies. Also for baking or broiling certain meats and fish. Sizes: full pan, 18 × 26 inches (46 × 66 cm). half-pan, 18 × 13 inches (46 × 33 cm). Pots, Pans and Containers Uses of Pots and Pans Bake Pan Used for general baking. Available in a variety of sizes. Roasting pan Deeper and heavier than a bake pan. Used for roasting meats and poultry. . | Slope-Sided Sauté Pan/Sauteuse : used for general sautéing and frying; sloping sides allow the cook to flip and toss items. Sizes: 6-14 inches (160-360 mm) top diameter Cast-iron Skillet: used for pan-frying when steady, even heat is desired. Pots, Pans, and Containers Uses of Pots and Pans Double Boiler: a pot with two sections. The lower section holds boiling water. The upper section holds foods that must be cooked at low temperatures and cannot be cooked over direct heat. Size of top section: 4-36 quarts (liters). Pots, Pans, and Containers Uses of Pots and Pans Sheet or Bun Pan Used for baking cakes, rolls, and cookies. Also for baking or broiling certain meats and fish. Sizes: full pan, 18 × 26 inches (46 × 66 cm). half-pan, 18 × 13 inches (46 × 33 cm). Pots, Pans and Containers Uses of Pots and Pans Bake Pan Used for general baking. Available in a variety of sizes. Roasting pan Deeper and heavier than a bake pan. Used for roasting meats and poultry. Pots, Pans, and Containers Uses of Pots and Pans Fish Poacher Long, narrow, straight-sided pan with a removable rack insert. Used for poaching whole fish. Pots, Pans, and Containers Uses of Pots and Pans Wok Round-bottomed steel pan with two loop handles. Used for stir-frying. Best used with special burner units that have a high heat. Hotel Pan Designed to hold foods in service counters. Also used for baking, steaming, and subsequent serving. Bain Marie Used for storage and for holding foods in a bain-marie (water bath). Sizes: 1-36 quarts (liters). Pots, Pans, and Containers Uses of Pots and Pans

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