Purpose of Equipment!
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Transcript of Purpose of Equipment!
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PURPOSE OF
EQUIPMENT!
Culinary BasicsLSHS
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#1 LOAF PAN
A deep, narrow, rectangular pan used for baking breads and meatloaf.
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#2 JELLY ROLL PAN OR ¼ SHEET PAN
Used to bake cakes, pizza, chicken pieces, and fish.
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#3 ANGEL FOOD CAKE PAN Baking pan with a central tube. Used to make angel food and sponge cakes.
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#4 PIE PAN Shallow, round pans with slanted sides. Used for baking pies, tarts and quiches.
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#5 MUFFIN PANS Used for baking muffins, rolls, cupcakes. Available in 6- and 12-cup.
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#6 PANCAKE TURNER Used to remove and turn flat foods from pans
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#7 RUBBER SCRAPER Used to remove foods from the sides of a container.
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#8 TONGS Used to grip and lift hot, bulky foods.
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#9 MEASURING CUPS
Used to measure dry ingredients
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#10 LIQUID MEASURING CUP Used to
measure liquid ingredients. Larger ones also great to use to mix marinades, sauces ,etc.
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#11. PASTRY BRUSH Used to brush hot foods with sauce or pastry with a glaze
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#12 OVEN MEAT THERMOMETER Used to measure the internal temperature of meat and poultry.
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#13 WIRE COOLING RACK Used for
holding baked goods during cooling and hot pans when they are removed from the heat.
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#14 POTHOLDERS/OVEN MITTS
Thick cloth pads used to protect hands while handling hot containers.
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#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.
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#16 ROLLING PIN Used to flatten dough.
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#17 VEGETABLE PEELER Removes the
skin from apples, carrots, etc. Point removes the core from apples & pears