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St. Andrew Montessori and High School, Inc.: Fry Pan / Sauteuse

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rhey

This document discusses different types of cookware and bakeware needed in a restaurant kitchen. It describes various pans including fry pans, saute pans, woks, sauce pans, stock pots, braising pans, roasting pans, and paella pans that are useful for cooking tasks like sauteing, stir frying, simmering sauces, and braising meats. It also outlines bakeware including angel food cake pans, bread pans, sheet pans, muffin pans, pie pans, springform pans, and tart pans that allow for baking various foods efficiently. The document provides details on the features and uses of each type of cookware and bakeware.

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St. Andrew Montessori and High School, Inc.: Fry Pan / Sauteuse

Uploaded by

rhey
46 views4 pages
This document discusses different types of cookware and bakeware needed in a restaurant kitchen. It describes various pans including fry pans, saute pans, woks, sauce pans, stock pots, braising pans, roasting pans, and paella pans that are useful for cooking tasks like sauteing, stir frying, simmering sauces, and braising meats. It also outlines bakeware including angel food cake pans, bread pans, sheet pans, muffin pans, pie pans, springform pans, and tart pans that allow for baking various foods efficiently. The document provides details on the features and uses of each type of cookware and bakeware.

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This document discusses different types of cookware and bakeware needed in a restaurant kitchen. It describes various pans including fry pans, saute pans, woks, sauce pans, stock pots, braising pans, roasting pans, and paella pans that are useful for cooking tasks like sauteing, stir frying, simmering sauces, and braising meats. It also outlines bakeware including angel food cake pans, bread pans, sheet pans, muffin pans, pie pans, springform pans, and tart pans that allow for baking various foods efficiently. The document provides details on the features and uses of each type of cookware and bakeware.

Copyright:

© All Rights Reserved
Download as DOCX, PDF, TXT or read online from Scribd
Download as docx, pdf, or txt
46 views4 pages

St. Andrew Montessori and High School, Inc.: Fry Pan / Sauteuse

Uploaded by

rhey
This document discusses different types of cookware and bakeware needed in a restaurant kitchen. It describes various pans including fry pans, saute pans, woks, sauce pans, stock pots, braising pans, roasting pans, and paella pans that are useful for cooking tasks like sauteing, stir frying, simmering sauces, and braising meats. It also outlines bakeware including angel food cake pans, bread pans, sheet pans, muffin pans, pie pans, springform pans, and tart pans that allow for baking various foods efficiently. The document provides details on the features and uses of each type of cookware and bakeware.

Copyright:

© All Rights Reserved
Download as DOCX, PDF, TXT or read online from Scribd
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ST. ANDREW MONTESSORI AND HIGH SCHOOL, INC.

Nancayasan, Urdaneta City

MODULE IN TLE ( )

Types of Cookware
Any well functioning restaurant needs a variety of cookware to create delicious sauces,
casseroles, and sauteed vegetables. There are many cookware options for whatever your
cooking needs may be.

Fry Pan / Sauteuse


 Curved side walls for easy stirring and sliding food out of the pan
 Ideal for frying, scrambling, sauteing or searing
 Sloped sides prevent steam from forming in the pan
Saute pan / Sautoir
 Wide bottom area for maximum heat conduction
 Ideal for sauteing, searing, braising, deglazing, poaching, and stir frying
 Straight, high sides help contain food and expose all sides to heat

Wok
 Feature flat bottoms, or round bottoms for high heat concentration. Round bottom
woks require a wok ring to sit on a standard burner
 Ideal for stir frying or wok applications
 Deep curved sides promote excellent food movement
 Mandarin woks feature a single standard handle while Cantonese woks feature two
loop handles
Tapered Sauce Pan
 Small bottom diameter for less heat exposure
 Flared sides allow for good stirring action
 Ideal for cooking at lower temperatures for a longer time
Straight Sided Sauce Pan
 Wide bottom area for maximum heat conduction
 Ideal for creating and reducing sauces and cooking vegetables
 Use with a lid to control evaporation and accelerate cooking
Brazier / Rondo Pot
 Wide heating surface allows the cooking of meats and vegetables in limited amounts
of liquid
 Ideal for long, slow cooking which allows the liquid to add juices and flavor
 Also used as a hot bath in conjunction with tapered sauce pans for melting butters,
heating sauces or for blanching vegetables
Sauce Pot
 Wide bottom area for maximum heat conduction
 Ideal for slow cooking stews, sauces, soups, casseroles and roasts while reducing the
content
 Two loop handles for easier pouring and movement
Stock Pot
 Thick base for a good slow simmer
 Ideal for stocks, soups, pastas, bulk vegetables and seafood
 Smaller diameter and taller height of pot preserves liquids longer and forces the
liquid to bubble up through the ingredients, maximizing flavor transfer
 Steam baskets are often used in stock pots to cook food with steam
Roasting Pan
 Handles allow for easy oven loading and unloading, as well as convenient
transportation
 Heavy duty construction and large size accommodates roasts, hams, and turkeys

Paella Pan
 Flat and shallow construction with sloping sides helps paella cook evenly and allows
for the toasting of rice in the bottom of the pan
 Side handles allow for easy maneuverability
 Compatible with all heat sources

Egg Poacher
 Individual cups consistently provide evenly-shaped poached eggs
 Models available with 4-15 cups for high volume efficiency

Cast Iron Skillet


 Cast iron heats evenly and consistently with no "hot spots" so foods cook better
with less chance of scorching
 Long-lasting construction lets it easily go from oven-to-table for fast, efficient
service
 Ideal for sauteing, searing, frying, and even baking

Cast Aluminum Dutch Oven


 Cast aluminum heats evenly and consistently with no "hot spots" so foods cook
better with less chance of scorching
 Ideal for stews or baked dishes
 Resists sticking and rust
 Lightweight and easy to maneuver around a fast paced kitchen

Types of Bakeware

Angel Food Cake Pan


 Tubular design with a hollow core allows for even heating
 Ideal for angel food cakes and bundt cakes
 Straight sides and non-stick surface help the cake rise
 Three cooling legs allow the cake to cool upside down as required

Bread Loaf Pan


 Deep construction allows for high rising
 Perfect for bread, cake, and pudding
 Excellent heat conduction permits low temperature baking for optimum results
Sheet Pan
 The workhorse of any bakery
 Thin sheet ideal for baking cookies, rolls, and other foods that don't produce a lot of
liquids
 Upturned lips prevent products from sliding off and allow for easy handling
Cake Pan
 Straight side walls for a clean, easy release
 Ideal for baking cakes and deep dish pizzas
Muffin Pan
 Models available with 6 – 48 cups for high volume efficiency
 Ideal for mini, standard, and jumbo sized muffins or cupcakes
Pie Pan
 Angled sides prevent crust from slumping
 Wide rim allows for simple fluting
Springform Cake Pan
 Two-piece construction with removable sides for an easy release
 Ideal for cheesecake, tortes, quiche, and other dishes that may be difficult to remove
from a standard pan
Tart Pan
 Straight, fluted sides for a crisp, presentable crust
 Removable bottom permits taking out a tart without damaging its crust

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