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| Identify the use of a brazier | This medium to large pot, more shallow than sauce pots, has straight sides and two handles for lifting. This is typically made of heavy-weight material with a tick bottom for good heat distribution. Use it to braise meat and vegetables. (Also called a rondeau) |
| Identify the use of a double boiler | A pot that has an upper pot and a lower pot. The lower pot holds boiling or simmering water that gently cooks the food in the upper pot. Use it for melting chocolate or heating milk, cream or butter |
| Identify the use of a fondue pot | A fondue pot is a pot with a heat source placed directly below the pot. Use it for a food-preparation process known as fondue. When eating fondue, guests use forks to dip bits of food or bread in the warm semi-liquid sauce (such as a cheese mix or chocolate) |
| Identify the use of sauce pot | Use to prepare sauces, soups, and other liquids. Sauce pots are more shallow than stock pots, with straight sides and two loop handles for lifting |
| Identify the use of a stock pot | A stock pot is a large pot for preparing stocks. Stock pots with spigots allow the liquid to be poured out easily without losing any of the solid ingredients. |
| Identify the use of a braising pan | A high-sided, flat-bottomed cooking pan, this is used to braise, stew, and brown meat. The pan is also called a brazier or a randeau |
| Identify the use of a cake pan | These baking pans have straight sides. They are available in a variety of sizes and shapes, including round, rectangular, square, and specialty (such as heart-shaped) |
| Identify the use of a cast-iron skillet | This is a heavy, thick pan made of cast iron. Use it to pan grill, pan-fry, and braise foods like meat or vegetables |
| Identify the use of a crepe pan | This is a shallow skillet with very short, slightly sloping sides. It is used to create crepes, a specialty pancake |
| Identify the use of a fish poacher | This is a long, narrow, metal pan with a perforated rack that cooks use to raise or lower the fish so it doesn't break apart |
| Identify the use of a hotel pan | Use this pan to hold prepared food in a steam table, hot-holding cabinet, or refrigerator. These are sometimes used for baking, roasting, or poaching meats and vegetables, but the pan is really too thin and does not distribute heat well |
| Identify the use of a muffin tin | Samll, round cups or molds are used to make muffins, cupcakes, or other small baked goods |
| Identify the use of a roasting pan | A shallow, rectangular pan with medium-high sides and two handles, cooks use it to roast and bake foods, such as meat and poultry |
| Identify the use of a saucepan | This is a pan with medium height, straight sides, and a single long handle. Use it for general cooking, in particular liquid or liquid-based mixtures, on ranges |
| Identify the use of a saute pan | The original French saute pan is slope-sided and made of thin metal for quick heating. It is used strictly to saute items. In the U.S, the "fry pan" is generally referred to as a saute pan. A fry pan has curved sides and a long handle and is generally made opf slightly thicker metal. It is used both to saute and to pan fry |
| Identify the use of a sautoir | The classic sautoir shape is called a saute pan in the U.S.. It has a wide bottom and straight sides. Some typical tasks include pan-frying, stir-frying, and shallow poaching |
| Identify the use of a sheet pan | Cooks use this very shallow pan, about 1-inch deep, for just about anythingm from baking cookies to roasting vegetables |
| Identify the use of a spring form pan | This is a two-part, spring-loaded baking pan. The bottom piece and ring secure with a spring to hold the bottom in place. Once an item is baked, the pastry chef can release the spring to make it easy to remove the cake from the pan |
| Identify the use of a wok | This is a metal pan with a rounded bottom and curved sides. The curved sides make it easy to toss or stir food. Cooks use woks especially for frying and steaming in Asian cooking |
