HOLDING AND STORAGE EQUIPMENT

POTS AND PANS AND THEIR USES

1. Stockpot- A large, deep, straight-sided pot for preparing stocks and simmering large quantities or liquids. Stockpots with spigots allow liquid to be drained off without disturbing the solid contents or lifting the pot. Size; 8 to 200 quarts.
2. Saucepot- Round pot of medium depth. Similar to a stockpot but shallower, making stirring or mixing easier. Used for soups, sauces, and other liquids. Sizes: 6 to 60 Quarts.
3. Brazier- Round, board, shallow, heavy-duty pot with straight sides. Used for browning, brazing , and stewing meats. Sizes 11 to 30 quarts
4. Saucepan- similar to small, shallow, light saucepot, but with one long handle instead of two loop handles. May have straight or slanted sides. Used for general range-top cooking. Sizes: 11/2 to 15 quarts.
5. Saute pan, straight-sided- Similar to a shallow. straight- sided saucepan, but heavier. Used for browning, sauteing and frying. Because of its broad surface area, the saute pan is used for cooking sauces and other liquids when rapid reduction is required. Sizes: 2 1/2 to 5 inches deep; 6 to 16 inches in diameter.
6. Saute pan, Slope side- Also called fry pan. Use for general sauting and frying of meats. fish, vegetables, and eggs. The sloping side allowed the cook to flip and toss items without using a spatula and they make it easier to get at the food when a spatula is used. Sizes; 6 to 14 inches top diameter
7. Cast-iron Skillets- very heavy, thick-bottomed fry pan. Used for pan frying when very steady, even heat is desired.
8. Doublle broiler- Lower section, similar to stockpot, holds boiling water. Upper section holds foods that must be cooked at low temperatures and cannot be cooked over direct heat. Size of top section:4 to 36 quarts.
9. Sheet pan Or Bun pan- Shallow rectangular pan (1 inch per 25 mm deep) for baking cakes rolls and cookies and for baking broiling certain meats and fish. Sizes: full pan, 18x26 inches half pan 18x13 inches
   
10. Bake pan- Rectangular pan about 2 inches deep used for general baking. Comes in a variety of size
    
11. Roasting pan- Large rectangular pan, deeper and heavier than bake pan. Used for roasting meats and poultry.
12. Hotel pan- Also called counter pan, steam table pan, or service pan. Rectangular pans, usually made of stainless steel. Designed to holds foods in service counters. Also used for baking and steaming, and foods can then be served from same pan. Also used for storage
13. Baine-Marie Insert- Usually called simply bain marie. Tall, cylindrical stainless steel container. Used for storage and for holding foods in a bain marie (water bath). Sizes: 1 to 36 quarts.
14. Stainless-steel Bowl- Round bottomed bowl. Used for mixing and whipping and for production of Hollandaise, Mayonnaise, Whipped cream, and egg white foams. Round contractions enables whip to reach all arise. Come in many size.