Pots and Pans and their uses

Stockpot
-used for preparing stocks and simmering large quantities of liquids.

Sauce pot
-used for soups, sauces and other liquids

Brazier
-used for browning, braising, and stewing meats

Saucepan
used for general range-top cooking

Saute pan, straight-sided
-used for browning sauteing and frying

Saute pan. slope-sided
-used for general sauteing and frying of meats, fish, vegetables, and eggs.

Cast-iron Skillet
-used for pan frying when very steady, even heat is desired.

Double Boiler
-lower section, similar to stockpot, holds boiling water. Upper section holds foods that must be cooked at low temperature and cannot be cooked over direct heat.

Sheet pan or Bun pan
-used for baking cakes, rolls, and cookies, and also for baking or broiling certain meats and fish.

Roasting pan
-used for roasting meats and poultry

Hotel pan (counter pan, steam table pan, service pan, rectangular pan)
-design to hold foods in service counters. Also used for baking and steaming, and foods can then be served from same pan. Also used for storage.

Baine-marie
-used for storage and for holding foods in a bain-marie

Stainless-steel bowl
-used for mixing and whipping and for production of hollandaise, mayonnaise, whipped cream, and egg white foams.

HACCP (Hazard Analysis Critical Control Points)

HACCP is a tool that can be useful in the prevention of food safety hazards


7 Principles of HACCP

1. Hazard Analysis-anything which may cause harm to your customer.
        3 types of hazard
         1.Biological
               ex: food poisoning
         2. Chemical
               ex: incorrect storage, misuse of chemicals
         3. Physical
               ex: contamination from foreign bodies (glass, wood, metal) 


2. Critical Control Points (CCP's)-CCP's are stages of your progress where the hazards must           be controlled for the food to be safe to eat.


3. Critical Limit-specified safety limits at your CCP's which separate acceptable and unacceptable food.


4. Monitoring- a plan sequence of measurement/ observation to ensure the product or process is in control.


5. Corrective Action-procedures to be taken when monitoring (CCP's) has identified that the critical limit has been or likely to be exceeded.


6. Verification-taking an overview of HACCP based system to ensure it is working effectively.


7. Documentation-a HACCP is working effectively, it is important to review the food safety system at regular intervals