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chapter 10 smallware

Teacher: Anita Ashwood
Horizontales
a saute pan with sloped or rounded sides.
a hot water bath use to cook foods gently.
a cooking container that is as tall, or taller, than it is wide.
a type of china cap that has a finely woven, metal mash.
a mechine used for chopping large quantitlies of food.
a device used to slice food by pushing the food onto and across a sharp metal blade.
retangular stainless steel pans use to hold food in stean table, warmers, and refrigerator; also called stean table pan.
a large bowl-shaped strainer use to drain large quantities of product.
Verticales
the pots, pans, and other hand tools used to prepare food.
a saute panwith straight sides.
the transfer of heat energy from one object to another though direct contect.
a cone-shape stainer use to remove lumps and particles from liquids such as sauces
large shallow pans measuring 18x24' (45x60cm).
a wide pan with 6 to 2 8 inches "15 to 21 cm" sides and 2 looped handles.
a cooking container that is wider than it is tall.