Purpose of Equipment!

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 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

Purpose of Equipment!