Pots, Pans, Containers and Measuring Tools Primlab

8/2/2019 Pots, Pans, Containers and Measuring Tools Primlab

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Dutch Oven A round or oval, heavyweight pot with a domed cover.

steep sides that range in depth from 2 to 4 3/4 inchesand range in size from 2 quarts to 6 quarts.

made from stainless steel, anodized aluminium andcast iron.

used for pot-roasting, stewing, braising, boiling pastaand making soup.

can be used on the stovetop and in the oven.

popular cookware item used when camping.

Some cast iron models have legs, making it easy to set

the pot over coals or a campfire.


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Electric Fondue Pot consists of a pot with a heat source such as a portable cooking

fuel or an electrical heating element placed directly below thepot that is used for a food preparation process known as fondues.

may be filled with cooking oil, wine, cheese, chocolate, or other

ingredients depending on the food to be prepared. The heat source melts or fully warms the contents so that food can

be dipped into the pot and either cooked or coated with itscontents.

Typical foods that are dipped in fondue pots are small pieces oftoast, bread, meat, fruits, or vegetables.

They are dipped into the contents of the fondue pot and eaten asan appetizer or as part of a meal.

fondueFrench "to melt.


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Stock Pot Stock pots range in size from six-qt. home stock pots to

200-qt. or larger commercial pots.

thin, flat bottoms, tall sides and carbon steel or stainless

steel construction make them ideal for boiling largeamounts of seafood such as shrimp and crab or for

making fish stews and chowders.

often come with a flat lid and an inner strainer basket. The basket is most often used when frying whole turkeys.


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Saucepan A round pot with high straight sides and a flat bottom that is used for

several purposes, such as cooking vegetables, heating soup, and makingsauces.

standard saucepan has straight sides but there are other styles availablethat are used for special purposes.

Windsor (saucepan) has sides that flare out; Saucier has sides that arerounded.

used to provide more exposed surface to speed up reducing a sauce byallowing more evaporation and they make it easier to stir and whisk foodout of the corners.

made of a sturdy material that is heat responsive, such as lined copper orstainless steel with an aluminium or copper core or bottom plate.

available in several sizes.

A small saucepan holds 1 to 1 quarts, a medium holds 2 quarts, and alarge saucepan holds at 3 or more quarts.

Most saucepans come with a snug fitting cover.


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Bean Pot deep, wide-bellied, short-necked vessel used to

cook bean-based dishes.

typically made of ceramic, though pots made of other

materials, like cast iron, can also be found.

narrow mouth of the bean pot minimizes evaporation

and heat loss, while the deep, wide, thick-walled body

of the pot facilitates long, slow cooking times.


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Wok pot with a rounded bottom and sloping sides,

ideally suited for stir-frying. A large skillet is a fine

substitute.


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Roasting Pan intended for roasting things (meat / vegetables) in

an over or under a broiler).


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Skillet/Frying Pan This is one type of cookware that no kitchen should

miss. This basic frying pan is a must in every kitchen.

It is very versatile and can be also called an all-

purpose pan.


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Double Broiler consists of two pans.

One is a pan that can hold up to 2-3 inches of

boiling water.

The other pan is where you place and cook thefood.

This one is perfect for melting butter or chocolate,

cook custard or cream and even for heating orreheating food.


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Stir-fry Pan very popular in Chinese cuisine.

has deep, slanting sides that allow the food to slide

back and forth.

Food is cooked through very high heat thus stirringthe food continuously until it is cooked.


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Omelet Pan was specifically designed for omelet cooking.

The size of the omelet pan is perfect of cooking the

right amount of omelet.


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Braiser Pan purposely made for braising food.

has two (2) round handles on each side and a lid to

seal in the liquid and moisture of the food.


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Casserole Pan exclusively made for baking casseroles.

You may use this as a stovetop pan for sauting thus

put it right into the oven then serve the freshly

baked food immediately. You need not to take it off the pan since its design is

appealing already.


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Sauting Pan designed for sauting purposes.

has a large handle to be able to easily toss up

food.

also slightly deep to allow food to move around.


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Baking Pan Pans used to make baked items that come in a variety of shapes and sizes.

may be round, square, rectangular, or novelty shapes.

normally have short, straight sides.

Pans that have a light finish, such as aluminum, are best for baking cakes;they tend to produce a lighter, delicately crusted cake.

Dark metal pans and glass pans absorb heat quickly, and tend to producea crisper, darker crust.

Non-stick pans are the least desirable as they are normally dark andabsorb too much heat which can result in the bottom and sides of the cakeover baking before the middle is done.

If using a dark metal or glass or non-stick pan you may want to reduce theoven temperature by 25 degrees to help minimize the cake from becomingoverly-dark before they are done.

Jelly roll pans should be heavy duty so the pan doesnt curl or warp in theoven from the heat.


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Plastic Containers easy to use food storage container preferred by most people.

low density polyethylene formed into plastic bags or plastic boxes.

Tupperware; Lock&Lock

Most foods that are stored in plastic containers are lasagna, ready-to-eatmeals and plastic containers are also used by people such as workers andstudents as alternative lunch boxes.

can be used to be microwaved, but it depends if it has labels microwavesafe.

5 or 6 gallon buckets, are the most popular types of containers used forbulk and large amounts of dry food storage.

Buckets work great when used for storing bulk, dry, emergency foods:Wheat, Rice, Beans, Oatmeal, Flour and Sugar.

Its not always good that food should be kept in plastic containers for along time because of slow oxygen transmission and insect infestation so byusing or adding oxygen barrier bags, plastic or metal it will keep the food

safe.


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Metal Containers often used by professional cooks and chefs who needs to store

food for a longer term storage or storage of items needing ahigher degree of protection.

biscuit tin.

Some foods have acid in them like lemon, lime, tomatoes, etc andthe acid may leach some metals out of metal containers.

lead is no longer used in cans used to store food.

On the other hand, tin, steel and aluminum have long histories ofsuccessful use in storing food.

some metal storage containers are actually coated with lacqueron the inside to prevent food contacting the metal.

Storing food in metal container can affect the taste of the foodbut not doesnt damage or harm consumers. Never cook acidicfood in a copper pan, as copper is a poison.


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Glass Containers and Canning Jars

Glass containers and jars are a good personal food storagecontainer, but they must be handled with care, they don'thandle hard bumps or being dropped.

One great advantage of glass canning jars is the ability to

be reused over and over again. Canning jars do require specialized canning equipment

when using a steam or boiling-process to "bottle" the foodfor storage.

When storing dry foods in glass jars or containers, it isn'tnecessary to use oxygen barrier bags; oxygen cannotpermeate through glass the same as plastic. However, onecan use oxygen absorbers and/or desiccant packets withdry foods in glass containers. It will help to keep foods fresh

and give a longer shelf life.


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Measuring Cups

Resembling pitchers withcalibrated measurements of fluidounces and cups printed

vertically on their sides, the bestliquid measuring cups are madeof heatproof tempered glass.

have pour sprouts in their rimsopposite a comfortable handleand are available in a variety of

sizes to suit your needs. A cup with a 2-cup (16fl oz/500

ml) capacity is the mostversatile.

come in sets of graduatedvolumes , typically ranging

from cup (2 fl oz /60 ml)to 1 cup (8 fl oz/250 ml).

usually made of stainlesssteel, heavy duty plastic orpolycarbonate with astraight rim that enables you

to level the ingredient beingmeasured for an accuratequantity.


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Measuring Spoons Set of measuring spoons typically include spoons in

increments of teaspoons, teaspoon, 1

teaspoon and 1 tablespoon for measuring both dry

and liquid ingredients. As with dry measuring cups, level off dry

ingredients in the spoon with a flat edge for

accuracy.


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Kitchen Scales A kitchen scales can be convenient especially for baking

recipes, because it measures ingredients more accuratelythan measuring by volume.

Choose a scale whether manual or digital, capable ofweighing up to 10 pounds (5 kg) in increments no largerthan ounce (7g) and that also provides correspondingmetric measurements.

The weighing bowl of a manual scale should be large

enough to handle at least 2 cups (10 oz/315 g) of flour oran equivalent item.

Digital scales should allow you to weigh ingredients in anybowl or container.


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an essential part of a well stocked kitchen. They remind

you when its time to check on food as it cooks to ensureit doesnt overcook or burn. Some cooks even like towear a timer around their neck, less they get distractedby other household tasks.


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Kitchen Timers

feature a digital displaythat beeps when the

time is up. Some includemultiple displays to helpyou keep track of thetiming for more than onedish. Some sit on the

counter, while others usea magnetic strip to stickto appliances.

typically springactivated models with

dials that you turn to thedesired length of time.When that time haselapsed the timerbuzzes or rings like an

alarm clock. They canbe found in an array ofcolours.

Pots, Pans, Containers and Measuring Tools Primlab

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