1.2.3

Pots and Pans

• Stockpot: a deep, large, straight-sided pot used for making stock and simmering large quantities of liquids; sizes range from 8 to 200 liters
• Saucepot: a round pot of medium depth used for making soups, sauces, and other liquids; sizes range from 6 to 60 liters
• Brazier: a broad, round, shallow pot with straight sides used for braising, browning, and stewing meats; sizes range from 11 to 30 liters
• Saucepan: a small and shallow equipment with a long handle used for a wide variety of range top cooking; sizes range from 1.5 to 15 liters
• Sauté pan (straight-sided): a heavy-duty pan used for browning, sautéing, and frying; sizes range from 21.5 to 5 inches (65 to 130 mm) in depth and 6 to 16 inches (160 to 400 mm) in diameter
• Sauté pan (slope-sided): a pan used for general sautéing and frying meats, fish, vegetables, and eggs; sizes range from 6 to 14 inches (160 to 360 mm) in diameter
• Cast-iron skillet: a very-heavy fry pan with a thick bottom used for pan-frying when steady, even heat is required

Measuring Devices

• Scales: used for accurate weighing of ingredients; types include portion scales for measuring and portioning products for service
• Volume measures: used for measuring liquids; sizes include pints, quarts, gallons, and half gallons
• Measuring cups: used for measuring dry and liquid ingredients; sizes include 1-, 1⁄2-, 1⁄3-, and 1⁄4-cup
• Measuring spoons: used for measuring small volumes; sizes include 1 tablespoon, 1 teaspoon, 1⁄2 teaspoon, and 1⁄4 teaspoon
• Scoops: used for portioning soft, solid foods; sizes are standardized
• Thermometers: used to measure temperature; types include meat thermometers, fat thermometers, and thermometers for testing oven, refrigerator, and freezer accuracy

Hand Tools and Small Equipment

• Ball cutter: used for cutting fruits and vegetables into small balls
• Straight spatula or palette knife: used for spreading icing on cakes, mixing, and bowl scraping
• Offset spatula: used for turning and lifting eggs, meats on griddles, grills, sheet pans, and for scraping benches and griddles
• Rubber/silicon spatula or scraper: used for folding in whipped cream and egg foams, scraping bowls and pans
• Pie server: used to lift pieces of pie or pie wedges from a pan
• Bench scraper or dough knife: used for cutting pieces of dough and scraping work benches
• Pastry wheel or wheel knife: used to cut rolled-out doughs, pastry, and baked pizza
• Spoons: used for mixing, stirring, and serving; types include slotted, perforated, and solid spoons
• Skimmer: used to remove solid pieces from soups, stocks, and other liquids
• Tongs: used to lift and handle food items
• Wire whip: used for whipping cream, eggs, and hollandaise; types include heavy whips and balloon whips
• China cap: a cone-shaped strainer used for straining soups, sauces, stocks, and other liquids
• Fine china cap or chinois: a fine-mesh strainer used to acquire smoothness and clarity in the liquid drained
• Strainer: a cup-shaped tool with a round bottom made of perforated metal or a screen-type mesh used to strain pasta, vegetables, and so on
• Drum sieve or tamis: used to sieve flour and other dry ingredients, and to puree soft, solid foods
• Colander: a large, perforated bowl used to drain washed or cooked vegetables, salad greens, pasta, and other foods
• Grater: a four-sided metal box with grids of varying sizes used to shred and grate cheese, citrus rinds, vegetables, and other foods
• Microplane: a grater used to shave off thin shreds of the item being grated
• Zester: a small hand tool used to remove the colored parts of citrus peels in thin strips
• Mandoline: a manual cutting tool used to slice fruits and vegetables; types include flat and serrated blades
• Pastry bag and tubes: used for moulding and decorating with materials including whipped cream, duchess potatoes, soft dough, and cake frosting
• Pastry brush: used to brush items with glaze, egg wash, etc.
• Can opener: a heavy-duty opener mounted on the edge of the workbench used to open cans