This document discusses smallwares, which are the hand tools used to prepare food in commercial kitchens. It describes the main types of pots, pans, and other tools used including stockpots, saucepans, skillets, baking sheets, bowls, scales, thermometers, blenders, strainers, slicers, and meat grinders. The most common materials for cookware are copper, stainless steel, and aluminum due to their conductivity and durability. Pots and pans come in various shapes and sizes suitable for different cooking methods like sautéing, braising, and roasting.
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. 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. 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. MATERIALS IN COOKWARE
Copper
Excellent conductor of
heat
Expensive and heavy
Can react with certain
foods so sometimes
lined with stainless steel
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. 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. 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. 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. 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. SMALLWARES
Sheet pans
Large shallow pans, made of aluminum 18x24
inches,
Commercial ovens, fridges and carts are
designed to hold sheet pans
12. SMALLWARES
Bowls
Mixing bowls are made of stainless steel
For mixing and storage
Durable and do not react with foods
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. 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. 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
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. BLENDERS
Bar blenders
Two part machine
Most common
Immersion blenders
Stickblender
Mixes and purees
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
