SMALLWARES

Chapter 10

SMALLWARES

Smallwares are the pots, pans, and other

hand tools used to prepare food

The right tools for the job not only makes

work easier but also turns out a better end

product

POTS AND PANS

People use the words

pot and pans

interchangeably, but

there is a difference

between a pot and a

pan

A pot is a cooking

container that is as tall,

taller than it is wide

A pan is wider than it is

tall

MATERIALS IN COOKWARE

The most common cookware materials in

commercial kitchens are copper, stainless

steel and aluminum

Conduction is how well pots and pans

transfer heat from the burner or oven to the

food they contain

MATERIALS IN COOKWARE

Copper

Excellent conductor of

heat

Expensive and heavy

Can react with certain

foods so sometimes

lined with stainless steel

MATERIALS IN COOKWARE

Aluminum

Most widely used in

commercial cookware

Gives even heat, not as

a good conductor as

copper

Weigh less than copper

MATERIALS IN COOKWARE

Stainless steel

Less expensive

Lighter than copper

Does not tarnish

Creates hot spots and

uneven cooking

Not a good heat

conductor

Sometimes bottomed

with copper or aluminum

TYPES OF POTS AND PANS

Stockpot- large, tall

sided pot

Saucepot- straight

sided not as tall or wide

as stockpot

Saucepan- smaller

than saucepot

Rondeau- 6 to 8 inch

side, two handles

Double Boiler- used for

indirect heat needs,

two nesting pots

TYPES OF POTS AND PANS

Sauteuse- sloped or

rounded sides,

sautéing

Cast-Iron skillet-

panfrying, heavy

Wok- Asian origin, stir

frying

Roasting pan-

rectangular with 2 to 5

inch sides

Braising pan- square or

rectangular with tight

fitting lid

HOTEL PANS

Rectangular stainless steel pans used to

hold food in steam tables

There is a full sized pan and then pans that

are fractions to create a full sized pan

SMALLWARES

Sheet pans

Large shallow pans, made of aluminum 18x24

inches,

Commercial ovens, fridges and carts are

designed to hold sheet pans

SMALLWARES

Bowls

Mixing bowls are made of stainless steel

For mixing and storage

Durable and do not react with foods

SMALLWARES

Scales

Receiving scales

Large capacity scale to

weigh big quantities of

products when they are

delivered

Portion scales

Used for weighing

smaller objects and

individual ingredients

Balance beam scales

Popular with bakers and

pastry chefs

Capacity to weigh large

amounts of dry

ingredients

SMALLWARES Laser thermometer

Uses a beam of laser to

gauge temperatures of

food

Thermocouple

thermometer

Instant read

thermometer using a

probe

Candy thermometer

AKA deep fat

thermometer

Measure higher

temperatures up to 400˚

SMALLWARES

Mandoline

Slices food when pushed onto and across a

sharp metal blade

Teeth can be added to change the shape of the

slices

Hand guards are necessary

STRAINERS

Chinois

Finely woven strainer

Colander

Bowl shaped strainer

STRAINERS

Ricer Lever action, used to cut

cooked foods into rice shaped pieces

Food mill Purees soft foods, hand

cranked paddle to move food through strainer

Cheesecloth Cotton gauze like material

Used to make bags, food sits and it drains

BLENDERS

Bar blenders

Two part machine

Most common

Immersion blenders

Stick blender

Mixes and purees

SMALLWARES

Slicer

Slices foods thinly and evenly

Meat grinder

Used to grind meat or other foods into various

textures

Fed through a tube past a rotating blade and

through the holes of a die