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HFN 2O1 Food and Nutrition Mrs. Filinov. Cookware and Bakeware Mrs. Filinov. Cookware. Saucepan Pots – larger and heavier and they come in different sizes. Skillets/frying pans
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HFN 2O1 Food and Nutrition Mrs. Filinov Cookware and Bakeware Mrs. Filinov
Cookware • Saucepan • Pots – larger and heavier and they come in different sizes. • Skillets/frying pans • Double boiler- boiling water at the bottom pan heats up food in the upper pan. • Dutch oven- heavy gauge pot used on the top of the stove or in the oven. • Steamer – steaming vegetables. • Pressure cooker
Bakeware • Loaf pan – baking breads and meatloaf. • Cookie sheet –baking cookies and biscuits. • Baking sheet. • Cake pans • Tube pan • Pie pans • Muffin pans • Roasting pans • Casserole – baking and serving the main dishes • Aluminum foil pan – on time use…they can be recycled.
Materials used for Cookware Material Use and Care • Aluminum - Cool before washing to prevent warping. Avoid sharp tools and beaters. • Stainless Steel - Clean with nylon scrubbers. • Copper - Dry after washing • Cast iron- Store in dry place..it may rust. • Glass – Clean with nylon scrubbers. Do not plunge hot pan into cold water or put into refrigerator. • Stoneware – Dishwasher safe • Enamel (glass baked on metal) – Dishwasher safe • Microwave safe Plastic – Dishwasher safe • Non-stick coatings- Some can not be washed in the dishwasher. Use non metal cooking tools to avoid scratching.