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Published byGerman Belmont
Modified over 2 years ago
Culinary Basics LSHS
A deep, narrow, rectangular pan used for baking breads and meatloaf.
Used to bake cakes, pizza, chicken pieces, and fish.
Baking pan with a central tube. Used to make angel food and sponge cakes.
Shallow, round pans with slanted sides. Used for baking pies, tarts and quiches.
Used for baking muffins, rolls, cupcakes. Available in 6- and 12-cup.
Used to remove and turn flat foods from pans
Used to remove foods from the sides of a container.
Used to grip and lift hot, bulky foods.
Used to measure dry ingredients
Used to measure liquid ingredients. Larger ones also great to use to mix marinades, sauces,etc.
Used to brush hot foods with sauce or pastry with a glaze
Used to measure the internal temperature of meat and poultry.
Used for holding baked goods during cooling and hot pans when they are removed from the heat.
Thick cloth pads used to protect hands while handling hot containers.
Shreds a variety of ingredients for recipes, not just cheese. Examples: lemons, carrots, ginger. Usually has more than on type of grating thickness.
Used to flatten dough.
Removes the skin from apples, carrots, etc. Point removes the core from apples & pears
a hand-held, hand-powered tool used to prepare food
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