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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.

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Purpose of Equipment!

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  1. Purpose of Equipment! Culinary Basics LSHS

  2. #1 Loaf Pan A deep, narrow, rectangular pan used for baking breads and meatloaf.

  3. #2 Jelly Roll Pan OR ¼ Sheet Pan Used to bake cakes, pizza, chicken pieces, and fish.

  4. #3 Angel Food Cake Pan Baking pan with a central tube. Used to make angel food and sponge cakes.

  5. #4 Pie pan Shallow, round pans with slanted sides. Used for baking pies, tarts and quiches.

  6. #5 Muffin Pans Used for baking muffins, rolls, cupcakes. Available in 6- and 12-cup.

  7. #6 Pancake Turner Used to remove and turn flat foods from pans

  8. #7 Rubber Scraper Used to remove foods from the sides of a container.

  9. #8 Tongs Used to grip and lift hot, bulky foods.

  10. #9 Measuring cups Used to measure dry ingredients

  11. #10 Liquid Measuring Cup Used to measure liquid ingredients. Larger ones also great to use to mix marinades, sauces ,etc.

  12. #11. Pastry Brush Used to brush hot foods with sauce or pastry with a glaze

  13. #12 Oven Meat Thermometer Used to measure the internal temperature of meat and poultry.

  14. #13 Wire Cooling Rack Used for holding baked goods during cooling and hot pans when they are removed from the heat.

  15. #14 Potholders/Oven Mitts Thick cloth pads used to protect hands while handling hot containers.

  16. #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.

  17. #16 Rolling Pin Used to flatten dough.

  18. #17 Vegetable Peeler Removes the skin from apples, carrots, etc. Point removes the core from apples & pears

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