Kitchen Terminology Part One: Service Pans
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- čas přidán 16. 12. 2011
- Basic terminology for hotel and service pans are discussed.
Further information including questions and comments can be found at this episode's show notes: www.stellaculinary.com/kp14
I wish people who decides to work in food service would take time to learn things like this!
I never realized the sizes into the hotel pan. I always wondered though when I learned the sizes in a mgmt job by ordering 1 of each size because no one ever told me what that stuff meant. Very helpful video!
This helps alot seeing it visually makes it alot easier to understand thank you
this is exactly what I was looking for!! THANK YOU!!! 🙏
Wow super fun and straight to the point fantastic thank you
Been cooking nearly 10 years and just learning some of this now....
In Europe they call it GASTRONOM sizes, plenty more options available.
Yeah its a world word and a world metric sistem for kitchen
Nice post Jacob. It's so simple but gives insight into kitchen prep and work. One day I'd love to see a video detailing an whole service. :)
BTW, your Stella page has a typo, "part 1" is spelled "pat 1".
Keep up the good work!
Jason
Excellent, thank you.
Like your Vids Chef keep them coming please! Will
No love for the quarter sheet pan? We used it all the time in pastry prep
No love for the fourth pans, maybe my personal favorite (for absolutely no reason
This was super useful, thank you!
Thaaanks
is there a part 2 with more terminology?
yea, wish I had watched this first!
I bought some to use as seed trays
nice.
please do!
those are some really nice hotel pans wowzers🧐🧐🧐🧐
I would get 6th and 9th pan confused I would always have to get reminded it the other way around idk why 😂
Bello information 🍒🇵🇰🍓
Are these pans used only for warm items? Can you use these for cold items such as produce, salads and dressing?
Yes. They are used for cold storage as well.
Can you bake on those pans?
Yes.
I'm here looking for a hack or possibility of using a hotel pan to scramble eggs. If it is possible, how do you do it a nd how l9ng does it take?
These types of inserts are meant to hold food... not really for cooking food. The metal is really thin, thus making it hard to control the heat. Not to mention if you're using your stove top ellement, it'll only heat in the middle. You should make scrambled eggs in a non-stick skillet.
We learn if we listen, every day at work I learn something knew from each one of my team players… Come visit us… Sacramento , Gumbo King.. Dine in Only!!!,
What are service pans used for?
Holding all the ingredients one needs to execute service.
where can i watch more of this?...
why would you want to watch more of this??
Can I fry in a service pan partially filled with oil?
Technically yes. I wouldn't recommend it though. The metal is so thin it will make it difficult to regulate the temperature and it could be dangerous.
Thanks xD
I was just curious to how creative one can get to make use of them.
I need terms in cookery
It's like paper size. A1, A2, A3, A4..
Gastronorm
I dont know hotel pan
Stop putting your full pans on the burners……………..
No!
still doesnt explain what 200, 400, 600 actually means. Why not just call them 2", 4", 6" pans?
杯琴橙式挖是台灣狼
蛙是台灣狼，蛙瞴是狼