COOKWARE & BAKEWARE

1. COOKWARE & BAKEWARE Culinary 1 PROPERTY OF PIMA COUNTY JTED, 2010

2. Bellwork In the last lesson we learned about hand tools and their uses. How many can you remember? Clip Art 2 PROPERTY OF PIMA COUNTY JTED, 2010

3. Objectives •Define terms used to identify equipment and utensils used in baking and discuss its proper use and care. • Identify proper use of utensils, pots pans, hand tools and equipment. • Identify equipment and utensils used in baking and discuss its proper use and care. 3 PROPERTY OF PIMA COUNTY JTED, 2010

4. Why do we need to know this?

5. Why do we need to know this? • The better you understand a tools function the faster and more effectively you will use them. Work smarter not harder! The better you do this The more time you have for this 5 PROPERTY OF PIMA COUNTY JTED, 2010 Clip Art

6. Terminology • Smallware: Non-electrical hand-held items used to store, hold, or prepare foods. • Cookware: Containers used for heating food on top the stove. e.g. pots, pans. • Bakeware: Containers used for cooking food in the oven. e.g. muffin pans, loaf pans. 6 PROPERTY OF PIMA COUNTY JTED, 2010

7. Loaf Pan • Commonly referred to as bread pans. • Come in a large variety of sizes. • Used to bake breads, meat loaf, and pound cakes. Clip Art 7 PROPERTY OF PIMA COUNTY JTED, 2010 Clip Art

8. Stockpot • Has two handles, straight sides and is taller than it is wide. • Some have spigot at the bottom to drain liquid without lifting. • Used to make stocks and soups. 8 PROPERTY OF PIMA COUNTY JTED, 2010 Clip Art

9. Springform Pans • Each pan has two pieces: a thin bottom plate, and a straight sided ring with a clasp that holds the two pieces together. • Used to bake delicate pastries such as cheese cakes. http://only-cookware.com/blog/wp-content/uploads/2008/12/nordic-ware-springform-pan.jpg http://slyscribe.files.wordpress.com/2008/09/w19-cheesecakestrawberry1.jpg 9 PROPERTY OF PIMA COUNTY JTED, 2010

10. Mixing Bowls • Used to combine, mix, and whip a variety of ingredients. Comes in a large variety of sizes for different applications. http://www.kavalier.cz/external/files//3661/6626_obr.jpg http://marinrestaurantsupply.com/images/Mixing%20Bowl%20-%20SS.jpg 10 PROPERTY OF PIMA COUNTY JTED, 2010

11. Saucepan • Has one long handle. • Has straight sides. • Comes in many sizes, for a wide range of uses. Clip Art

12. Hotel Pan • Comes in a wide range of standard sizes. • Used to cook, hold, and store foods. • Most commonly made of stainless steel. http://www.webstaurantstore.com/vollrath-super-pan-ii-30062-full-stainless-steel-anti-jam-steam-table-hotel-pan-6-deep/vollrath-super-pan-ii-30062-full-stainless-steel-anti-jam-steam-table-hotel-pan-6-deep.jpg http://s7d2.scene7.com/is/image/NextDayGourmet/805608?$detail$ 12 PROPERTY OF PIMA COUNTY JTED, 2010

13. Sauté Pan • Has either straight or sloping sides. • Slopping sided pans are made for cooks to flip foods with no turners or spatulas. • Used to sauté a variety of foods including meats and vegetables. • Have long handles to keep hands away from high flames. Clip Art Clip Art 13 PROPERTY OF PIMA COUNTY JTED, 2010

14. Tart Pan • Can have smooth or fluted sides. • Used to bake foods with delicate crusts such as tarts, and quiches. http://iweb.cooking.com/images/products/enlarge/117669e.jpg 14 PROPERTY OF PIMA COUNTY JTED, 2010

15. Wok Clip Art • Has tall sloped sides. Perfect for flipping foods. • The bottom center of pan is the hottest cooking point. • Used most commonly in stir-fry and Asian cooking. Clip Art 15 PROPERTY OF PIMA COUNTY JTED, 2010

16. Roasting Pan • Wide base with straight sides and handles. • Has a lift out rack that food sits on to allow fats and juices to drip. • Used to roast large pieces of meat, poultry, and veggies. http://mrandmrspeters.com/blog/wp-content/uploads/2009/12/RoastingPan.jpg 16 PROPERTY OF PIMA COUNTY JTED, 2010

17. Sheet Pan • Flat shallow sided pan. • Comes in half and full sizes. • Can be used to bake a variety of items including cookies, biscuits, and sheet cakes. Clip Art 17 PROPERTY OF PIMA COUNTY JTED, 2010

18. Pie Pan • Can be deep or shallow for thicker or thinner pies. • Traditional fruit pies are made in the shallow pans. • Deep dish fruit pies and meat pies made in deeper pans. Clip Art Clip Art 18 PROPERTY OF PIMA COUNTY JTED, 2010

19. Muffin Pan • Flat pan with indentions or cups for baking batter and dough. • Used to bake individual cakes, muffins. • Comes in a variety of sizes with cups varying in sizes for larger or smaller portions. • Used for cupcakes, muffins, and sticky buns. Clip Art Clip Art 19 PROPERTY OF PIMA COUNTY JTED, 2010

20. Tube Pan • To ensure the center is fully baked, is constructed with a cone-shaped tube in the middle. • Used to bake angel food cake and sponge cake. 20 http://images.meredith.com/bhg/images/08/p_spbakeware4.jpg PROPERTY OF PIMA COUNTY JTED, 2010

21. What is the difference between a pot and a pan?

22. Pots & Pans What is the difference between a pot and a pan? • A pan has one large handle. • A pot has two handles, straight sides and typically is taller than it is wide. Clip Art Clip Art 22 PROPERTY OF PIMA COUNTY JTED, 2010

23. Show Me What Your Made Of • Untreated aluminum can give highly acidic foods a metallic taste. • Aluminum is cheap, light weight, and heat efficient. • Stainless steel is rust-free, expensive. • Stainless steel is an uneven conductor of heat. Stainless Steel Aluminum VS 23 PROPERTY OF PIMA COUNTY JTED, 2010

24. Closure 3-2-1 • On your graphic organizer write: • 3 terms that should be remembered • More information which should be included about two of the key ideas. • 1 concept you feel you have mastered. 24 PROPERTY OF PIMA COUNTY JTED, 2010

25. Assignment • Cookware and small ware crossword • Due at end of class (32 points)