Types of Cookware
Transcript of Types of Cookware
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LESSON OBJECTIVES:
• Identify the different types of
cookware
•Describe each type of cookware.
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TYPES OF COOKWARE
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•COPPER•ALUMINUM•NON-STICK•GLASS•CAST IRON• STAINLESS STEEL
TYPES OF COOKWARE
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COPPER• best conductor of heat
•transfer the heat very well from you
stove to your food
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COPPER• expensive
•can react with foods and
can be toxic
•not suitable for induction
ranges
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ALUMINUM•most popular material in cookware
•also a great heat conductor
•spreads heat evenly throughout the
pan
• inexpensive
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ALUMINUM
•more prone to staining and reacting
with foods (if untreated)
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NONSTICK
•good for the low-fat chef
• can be found in combination with
many metals that produce cookware
•cleaning is easy (using soap and water)
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NONSTICK
•can be easily scratched
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GLASS
•Resistant to corrosion and food acids
•Have limited use in commercial kitchen
• breakable
•Poor conductor of heat
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CAST IRON
•conducts heat well
•very thick and heavy duty
•best for browning, braising, stewing,
slow cooking and baking
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STAINLESS STEEL
•all around general-purpose cookware
• lightweight, durable and easy to clean.
•poor conductor of heat
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RECAP
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END OF PRESENTATION
THANK YOU
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• http://foodal.com/best-of-foodal/types-cookware-bes
• http://www.abt.com/learn/cookware-buying-guide• http://dinnerdork.com/pots-and-pans-101/• www.amazon.com• www.coppercookwareinfo.com• www.pjlighthouse.com• www.pinterest.com• www.adelightsomelife.com• https://www.youtube.com/watch?v=aPyJfEhDELY
CREDITS AND CITATIONS
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SELF-CHECK
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____1. not suitable for induction ranges
____2. all around general-purpose cookware
____3. resistant to corrosion and food acids
____4. very thick and heavy duty
____5. good for the low-fat chef
MATCHING TYPE
a. Non-stick b. Copperc. Cast Irond. Aluminume. Stainless steelf. Glass
A B