PURPOSE OF

EQUIPMENT!

Culinary BasicsLSHS

#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