Basic Kitchen Equipment: Pans for Your School Kitchen

Your school kitchen likely has a variety of essential kitchen equipment such as serving and sheet pans. Choose what pan and utensils you need before you need them to avoid serving and food safety mishaps. It should be written in a standardized recipe.
Serving pans are called steam table pans and come in various sizes and materials. Always hold vegetables in a two-inch pan. The capacity of a steam table pan is shown on the chart at 1:21. Perforated pans cook the food quicker as the holes allow the steam to reach the product. For easy clean-up, you can use parchment paper or vegetable oil spray with pans.
Perforated sheet pans are ideal for maintaining the crispiness of breaded meats, pizza crusts, and potato products. Never use parchment paper on sheet pans, as it will retain moisture.
Watch this video developed during the North Carolina K-12 Culinary Institute and learn how to prepare and use pans.
Chef Cyndie and the K-12 Culinary Team
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Culinary Solution Centers created this video with Running Pony Productions. (Oxford Cooking, 090116)

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