Copyright Goodheart-Willcox Co., Inc. 201 13 Smallwares Reading Prep Before reading this chapter, review the highlighted terms and definitions to preview the new content. Building a culinary vocabulary is an important activity to broadening your understanding of new material. Culinary Terminology smallwares, p. 201 pot, p. 201 pan, p. 201 rondeau, p. 203 sauteuse, p. 203 sautoir, p. 204 hotel pans, p. 205 sheet pans, p. 205 bain marie, p. 206 china cap, p. 210 colander, p. 210 chinois, p. 210 mandoline, p. 212 buffalo chopper, p. 214 Academic Terminology conduction, p. 201 Objectives After studying this chapter, you will be able to • recognize various smallwares used in commercial kitchens. • recall the properties of various materials used to make pots and pans. • identify proper equipment for various measuring and portioning tasks, and various cooking methods. • summarize proper storage of smallwares. • explain proper safety procedures when using smallwares and preparation equipment. A variety of smallwares and prepara- tion equipment is used in kitchens to make work more efficient. Smallwares are the pots, pans, and other hand tools used to prepare food. Cooks have a wide range of equipment to choose from when preparing menu items. However, using the right tool for the job not only makes work easier, but also turns out a better end product. Pots and Pans There is a wide variety of cookware used in the professional kitchen. Choosing the right pot or pan to cook a certain dish may be critical to a good finished dish. Although many people use the words pot and pan inter- changeably, there is a difference between the two. A pot is a cooking container that is as tall, or taller, than it is wide. A pan is wider than it is tall. Materials Used in Cookware Pots and pans are available in a variety of materials. Different materials have different properties which affect how well foods cook. One of the most important factors to chefs is conduction. Conduction is how well pots and Build Vocab Build Vocab