Chapter 10SMALLWARES
SMALLWARES Smallwares are the pots, pans, and other  hand tools used to prepare food The right tools for the job not onl...
POTS AND PANS   People use the words    pot and pans    interchangeably, but    there is a difference    between a pot an...
MATERIALS IN COOKWARE The most common cookware materials in  commercial kitchens are copper, stainless  steel and aluminu...
MATERIALS IN COOKWARE   Copper       Excellent conductor of        heat       Expensive and heavy       Can react with...
MATERIALS IN COOKWARE   Aluminum       Most widely used in        commercial cookware       Gives even heat, not as    ...
MATERIALS IN COOKWARE   Stainless steel       Less expensive       Lighter than copper       Does not tarnish       C...
TYPES OF POTS AND PANS   Stockpot- large, tall    sided pot   Saucepot- straight    sided not as tall or wide    as stoc...
TYPES OF POTS AND PANS   Sauteuse- sloped or    rounded sides,    sautéing   Cast-Iron skillet-    panfrying, heavy   W...
HOTEL PANS Rectangular stainless steel pans used to  hold food in steam tables There is a full sized pan and then pans t...
SMALLWARES   Sheet pans     Large shallow pans, made of aluminum 18x24      inches,     Commercial ovens, fridges and c...
SMALLWARES   Bowls     Mixing bowls are made of stainless steel     For mixing and storage     Durable and do not reac...
SMALLWARES   Scales                           Balance beam scales   Receiving scales                     Popular with ...
SMALLWARES   Laser thermometer       Uses a beam of laser to        gauge temperatures of        food   Thermocouple   ...
SMALLWARES   Mandoline     Slices food when pushed onto and across a      sharp metal blade     Teeth can be added to c...
STRAINERS   Chinois     Finely   woven strainer     Colander     Bowl   shaped strainer
STRAINERS   Ricer       Lever action, used to cut        cooked foods into rice        shaped pieces   Food mill      ...
BLENDERS   Bar blenders     Two part machine     Most common   Immersion blenders     Stickblender     Mixes and pur...
SMALLWARES   Slicer     Slices   foods thinly and evenly   Meat grinder     Used  to grind meat or other foods into va...
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Smallwares

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Smallwares

  1. 1. Chapter 10SMALLWARES
  2. 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. 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. 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. 5. MATERIALS IN COOKWARE Copper  Excellent conductor of heat  Expensive and heavy  Can react with certain foods so sometimes lined with stainless steel
  6. 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. 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. 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. 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. 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. 11. SMALLWARES Sheet pans  Large shallow pans, made of aluminum 18x24 inches,  Commercial ovens, fridges and carts are designed to hold sheet pans
  12. 12. SMALLWARES Bowls  Mixing bowls are made of stainless steel  For mixing and storage  Durable and do not react with foods
  13. 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. 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. 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. 16. STRAINERS Chinois  Finely woven strainer  Colander  Bowl shaped strainer
  17. 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. 18. BLENDERS Bar blenders  Two part machine  Most common Immersion blenders  Stickblender  Mixes and purees
  19. 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

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