Equipment Utensil Week 02 Day 03
BOWL
A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 200 to 300 mm (8 to 12 in) in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle. A pan of similar dimensions, but with less flared vertical sides and often with a lid, is called a saute pan. While a sauté pan can be used like a frying pan, it is designed for lower heat cooking methods, namely sauteing.
Cast iron and carbon steel frying pans must be seasoned before use and periodically afterwards, and should be cleaned with care not to remove the seasoned coating.
Frying pans made from copper are tinned to prevent toxic reactions between the copper and the food being cooked and may occasionally need re-tinning. Some cooks also polish the exterior to remove tarnish.
Uncoated aluminium and stainless steel frying pans require very little maintenance. Frying pans with non-stick coatings such as Teflon cannot safely be heated past the decomposition point of their coatings (about 260 °C (500 °F), though high-heat coatings are available).
WOODEN SPATULA
A wooden spoon is a utensil commonly used in food preparation and stir some materials food. Before electric mixers became common, wooden spoons were often used to cream together butter and sugar in recipes such as shortbread or Victoria sponge cake.
They are still used for stirring many different kinds of food and beverages, especially soups and casseroles during preparation, although they tend to absorb strong smells such as onion and garlic. Wooden spoons are generally preferred for cooking because of their versatility.
A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 200 to 300 mm (8 to 12 in) in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle. A pan of similar dimensions, but with less flared vertical sides and often with a lid, is called a saute pan. While a sauté pan can be used like a frying pan, it is designed for lower heat cooking methods, namely sauteing.
Cast iron and carbon steel frying pans must be seasoned before use and periodically afterwards, and should be cleaned with care not to remove the seasoned coating.
Frying pans made from copper are tinned to prevent toxic reactions between the copper and the food being cooked and may occasionally need re-tinning. Some cooks also polish the exterior to remove tarnish.
Uncoated aluminium and stainless steel frying pans require very little maintenance. Frying pans with non-stick coatings such as Teflon cannot safely be heated past the decomposition point of their coatings (about 260 °C (500 °F), though high-heat coatings are available).
WOODEN SPATULA
They are still used for stirring many different kinds of food and beverages, especially soups and casseroles during preparation, although they tend to absorb strong smells such as onion and garlic. Wooden spoons are generally preferred for cooking because of their versatility.
FRYING PAN
A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 200 to 300 mm (8 to 12 in) in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle. A pan of similar dimensions, but with less flared vertical sides and often with a lid, is called a saute pan. While a sauté pan can be used like a frying pan, it is designed for lower heat cooking methods, namely sauteing.
Cast iron and carbon steel frying pans must be seasoned before use and periodically afterwards, and should be cleaned with care not to remove the seasoned coating.
Frying pans made from copper are tinned to prevent toxic reactions between the copper and the food being cooked and may occasionally need re-tinning. Some cooks also polish the exterior to remove tarnish.
Uncoated aluminium and stainless steel frying pans require very little maintenance. Frying pans with non-stick coatings such as Teflon cannot safely be heated past the decomposition point of their coatings (about 260 °C (500 °F), though high-heat coatings are available).
Cast iron and carbon steel frying pans must be seasoned before use and periodically afterwards, and should be cleaned with care not to remove the seasoned coating.
Frying pans made from copper are tinned to prevent toxic reactions between the copper and the food being cooked and may occasionally need re-tinning. Some cooks also polish the exterior to remove tarnish.
Uncoated aluminium and stainless steel frying pans require very little maintenance. Frying pans with non-stick coatings such as Teflon cannot safely be heated past the decomposition point of their coatings (about 260 °C (500 °F), though high-heat coatings are available).
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