Cooking Equipment

Question 0

Double boiler

Answer 0

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 32 quarts (or liters).

Question 1

Cast-iron skillet

Answer 1

Very heavy, thick-bottomed fry pan. Used for pan frying when very steady, even heat is desired.

Question 2

Sheet or Bun pan

Answer 2

Shallow rectangular pan (1 inch/25 mm deep) for baking cakes, rolls, cookies and also used for broiling certain meats and fish. Sizes: full pan, 18x26 inches (46x66 cm); half pan, 18x13 inches (46x33 cm).

Question 3

Bake pan

Answer 3

Rectangular pan about 2 inches (50 mm) deep. Used for general baking. Comes in a variety of sizes.

Question 4

Roasting pan

Answer 4

Large rectangular pan, deeper and heavier than bake pan. Used for roasting meats and poultry.

Question 5

Hotel (counter, steam table or service) pan

Answer 5

Rectangular pans, usually made of stainless steel. Designed to hold foods in service counters. Also used for baking, steaming, storage and service of foods. Standard size 12x20 inches. Fractions of this size (1/2, 1/3, etc.) are also available. (Standard metric pan is 325x530 mm)

Question 6

Bain-Marie insert (bain-marie)

Answer 6

Tall, cylindrical stainless-steel container. Used for storage and for holding foods in a bain-marie (water bath). Sizes: 1 to 36 quarts (or liters).

Question 7

Stainless-steel bowl

Answer 7

Used for mixing, whipping and for the production of hollandaise, mayonnaise, whipped cream and egg white foams. Round construction enables whip to reach all areas. Comes in many sizes.

Question 8

Scales

Answer 8

Most recipe ingredients are measured by weight, so accurate scales are very important. Portion scales are used for measuring ingredients as well as for products for service.