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Essential Cookware (Continuing Education)

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Essential Cookware

1. 
Identify the lightweight cookware ideal for baking cookies or crisping a tray of potatoes.
  1. griddle
  2. rimmed bake sheets
  3. roaster
  4. casserole dish
2. 
Identify the broad flat pan cookware that sits flat on the stovetop over one or two burners.
  1. griddle
  2. dutch oven
  3. grill pan
  4. wok
3. 
Identify the large rectangular cookware with low sides that often is used with a rack on the bottom, and is ideal for cooking in dry heat at a high temperature.
  1. dutch oven
  2. griddle
  3. saute pan
  4. roaster
4. 
Identify the wide flat bottom cookware with vertical sides, that is ideal for fast cooking while shaking, tossing or stirring food.
  1. saute pan
  2. wok
  3. fry pan
  4. bake sheet
5. 
This type of heavy cookware is ideal for long, slow recipes such as stew. It has two sturdy handles and a heavy tight-fitting lid.
  1. wok
  2. dutch oven
  3. non-stick skillet
  4. roaster
6. 
Identify the large rectangular pan with low sides and a ridged cooking surface that resembles grates of an outdoor grill.
  1. griddle
  2. dutch oven
  3. non-stick skillet
  4. grill pan
7. 
Identify the cookware pot with a large perforated insert ideal for gently cooking food above water.
  1. fry pan
  2. grill pan
  3. steamer pot
  4. stockpot
8. 
Identify the heavy flat bottom cookware with tall vertical sides that is ideal for simmering and cooking sauces.
  1. casserole dish
  2. saute pan
  3. saucepan
  4. cast iron skillet
9. 
Identify the large deep dish cookware that may be used as a baking dish or as a serving dish, and is ideal for large multi-ingredient recipes such as lasagna.
  1. roaster
  2. fry pan
  3. casserole dish
  4. cast iron skillet
10. 
Identify the flat bottom cookware with sides that flare out at an angle and is ideal for frying, searing and browning.
  1. steamer pot
  2. grill pan
  3. saute pan
  4. fry pan
11. 
Identify the ideal flat bottom cookware for recipes that require flipping, such as omelettes, tortillas, frittatas, but doesn't require a lot of oil.
  1. cast iron skillet
  2. roaster
  3. non-stick skillet
  4. saucepan
12. 
Identify the thick gauge heavy cookware best suited for searing steak or for browning crust such as pizza crust.
  1. saute pan
  2. cast iron skillet
  3. casserole dish
  4. fry pan
13. 
Identify the large and deep vertical sided cookware ideal for making a big batch of stock.
  1. dutch oven
  2. straight sided saute pan
  3. wok
  4. stockpot
14. 
Identify the round-bottomed and large volume cookware ideal for deep frying and stir frying.
  1. wok
  2. steamer pot
  3. dutch oven
  4. griddle
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