8.

Sheet pan or
bun pan

A shallow rectangular pan (1 inch/ 25 mm

deep) for baking cakes, rolls and cookies,
and for baking or broiling certain meats and
fishes. Sizes: full pan, 18x26 inches (46x66
cm); half pan, 18x13 inches (46x33 cm)

9. Bake pan

A rectangular pan about 2 inches (50mm

deep). Used for general baking. Available in
variety of sizes.

10. Roasting pan

A roasting pan is a piece of cookware used

for roasting meat in an oven, either with or
without vegetables or other ingredients. A
roasting pan may be used with a rack that
sits inside the pan and lets the meat sit
above the fat and juice drippings..

Measuring Devices
1. Scales

Most recipe ingredients are measured by

weight, so accurate scales are important.
Portion scales are used for measuring
ingredients as well as for portioning
products for service. Traditional portion
scales are spring-operated and usually have
a dial to indicate weight. More accurate
digital scales are electrically operated and
provide a digital read out.

2. Volume
measures

Volume measures used for liquids have lips

for easy pouring. Sizes are pints, quarts, halfgallons, and gallons. Each size is marked off
into fourths by ridges on the sides.

3. Measuring cup

Utensil to accurately measure liquid volume

of ingredients. Often in both metric and
American units

4. Measuring
spoons

Utensils for measuring small amounts of

both dry and liquid ingredients accurately

5. Ladles

Large deep spoon used to serve soups, stews,

punch and sauces

6. Scoops

Scoops come in standards sizes and have a

lever for mechanical release. They are used
for portioning soft solid foods. The number
of scoop indicates the number of level
scoopfuls per quart. In actual use, a rounded
scoopful is often more practical than a level
scoopful, so exact weights will vary.
Measure temperature. There are many kinds
for many purposes.

7. Thermometer

8. Meat
thermometer

A meat thermometer indicates internal

temperature of meats. It is inserted before
cooking and left in the product during
cooking.

9. Instant-read
thermometer

An instant-read thermometer gives readings

within a few seconds of being inserted in a
food product. It reads from 0F to 220F.
Many chefs carry these in their jacket pocket
like a pen, ready whenever needed. Instantread thermometers must not be left in meats
during roasting, or they will be damaged.