Smallwares
- 2. 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
- 3. 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
- 4. 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
- 5. MATERIALS IN COOKWARE Copper Excellent conductor of heat Expensive and heavy Can react with certain foods so sometimes lined with stainless steel
- 6. MATERIALS IN COOKWARE Aluminum Most widely used in commercial cookware Gives even heat, not as a good conductor as copper Weigh less than copper
- 7. 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
- 8. 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
- 9. 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
- 10. 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
- 11. SMALLWARES Sheet pans Large shallow pans, made of aluminum 18x24 inches, Commercial ovens, fridges and carts are designed to hold sheet pans
- 12. SMALLWARES Bowls Mixing bowls are made of stainless steel For mixing and storage Durable and do not react with foods
- 13. SMALLWARES Scales Balance beam scales Receiving scales Popular with bakers and Large capacity scale to pastry chefs weigh big quantities of Capacity to weigh large products when they are amounts of dry delivered ingredients Portion scales Used for weighing smaller objects and individual ingredients
- 14. 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˚
- 15. 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
- 16. STRAINERS Chinois Finely woven strainer Colander Bowl shaped strainer
- 17. 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
- 18. BLENDERS Bar blenders Two part machine Most common Immersion blenders Stickblender Mixes and purees
- 19. 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