ayeisha cooks on an electric stove. after a while, the pots and pans are heated. which of the following is not true why this things get heated?
A. the heat is transferred from the burner to the bottom of the pots and pans.
B. the entire pots and pans are hot because of the transmission of thermal energy.
C. the heat from the electric stove passes to the surroundings that make the pots and pans heated.
D. the heat from the electric stove causes the molecules and electrons at the bottom of the pots and pans to move faster and have more collisions with the neighboring particles.
A. the heat is transferred from the burner to the bottom of the pots and pans.
B. the entire pots and pans are hot because of the transmission of thermal energy.
C. the heat from the electric stove passes to the surroundings that make the pots and pans heated.
D. the heat from the electric stove causes the molecules and electrons at the bottom of the pots and pans to move faster and have more collisions with the neighboring particles.
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Different Cookware Types and Their Uses
Any well functioning restaurant needs a variety of cookware to create delicious sauces, casseroles, and sauteed vegetables. There are many cookware options for whatever your cooking needs may be.
Vigor 8 inch Stainless Steel Non-Stick Fry Pan with Aluminum-Clad Bottom and Excalibur Coating
Fry Pan / Sauteuse
Curved side walls for easy stirring and sliding food out of the pan
Ideal for frying, scrambling, sauteing or searing
Sloped sides prevent steam from forming in the pan
Vigor 5 Qt. Stainless Steel Aluminum-Clad Saute Pan with Lid and Helper Handle
Saute pan / Sautoir
Wide bottom area for maximum heat conduction
Ideal for sauteing, searing, braising, deglazing, poaching, and stir frying
Straight, high sides help contain food and expose all sides to heat
Town 34722 22 inch Hand Hammered Cantonese Wok
Wok
Feature flat bottoms, or round bottoms for high heat concentration. Round bottom woks require a wok ring to sit on a standard burner
Ideal for stir frying or wok applications
Deep curved sides promote excellent food movement
Mandarin woks feature a single standard handle while Cantonese woks feature two loop handles
Choice 10 Qt. Tapered Aluminum Sauce Pan
Tapered Sauce Pan
Small bottom diameter for less heat exposure
Flared sides allow for good stirring actionIdeal for cooking at lower temperatures for a longer time
Vigor 6 Qt. Stainless Steel Sauce Pan with Aluminum-Clad Bottom and Cover
Straight Sided Sauce Pan
Wide bottom area for maximum heat conduction
Ideal for creating and reducing sauces and cooking vegetables
Use with a lid to control evaporation and accelerate cooking
Vigor 30 Qt. Stainless Steel Aluminum-Clad Heavy-Duty Brazier with Cover
Brazier / Rondo Pot
Wide heating surface allows the cooking of meats and vegetables in limited amounts of liquid
Ideal for long, slow cooking which allows the liquid to add juices and flavor
Also used as a hot bath in conjunction with tapered sauce pans for melting butters, heating sauces or for blanching vegetables
Vigor 10 Qt. Stainless Steel Aluminum-Clad Sauce Pot with Cover
Sauce Pot
Wide bottom area for maximum heat conduction
Ideal for slow cooking stews, sauces, soups, casseroles and roasts while reducing the content
Two loop handles for easier pouring and movement
Vigor 20 Qt. Heavy-Duty Stainless Steel Aluminum-Clad Stock Pot with Cover
Stock Pot
Thick base for a good slow simmer
Ideal for stocks, soups, pastas, bulk vegetables and seafood
Smaller diameter and taller height of pot preserves liquids longer and forces the liquid to bubble up through the ingredients, maximizing flavor transfer
Steam baskets are often used in stock pots to cook food with steamSteam baskets are often used in stock pots to cook food with steam
Choice 28 Qt. Aluminum Roaster Pan - 24 inch x 18 inch x 4 1/2 inch
Roasting Pan
Handles allow for easy oven loading and unloading, as well as convenient transportation
Heavy duty construction and large size accommodates roasts, hams, and turkeys
American Metalcraft GS1775 17 3/4 inch Wrought Iron Paella Pan
Paella Pan
Flat and shallow construction with sloping sides helps paella cook evenly and allows for the toasting of rice in the bottom of the pan
Side handles allow for easy maneuverability
Compatible with all heat sources
Vollrath 42100 12 Cup SteelCoat x3 Non-Stick Egg Poacher Pan
Egg Poacher
Individual cups consistently provide evenly-shaped poached eggs
Models available with 4-15 cups for high volume efficiency
Lodge LMS3 3 1/2 inch Pre-Seasoned Mini Cast Iron Skillet
Cast Iron Skillet
Cast iron heats evenly and consistently with no "hot spots" so foods cook better with less chance of scorching
Long-lasting construction lets it easily go from oven-to-table for fast, efficient service
Ideal for sauteing, searing, frying, and even baking
GET CA-012-R/BK Heiss 4.5 Qt. Red Enamel Coated Cast Aluminum Round Dutch Oven with Lid
Cast Aluminum Dutch Oven
Cast aluminum heats evenly and consistently with no "hot spots" so foods cook better with less chance of scorching
Ideal for stews or baked dishes
Resists sticking and rust
Lightweight and easy to maneuver around a fast paced kitchen
Types of Bakeware
Chicago Metallic 46545 9 1/4 inch Glazed Aluminized Steel Angel Food Cake Pan - 4 inch Deep
Angel Food Cake Pan
Tubular design with a hollow core allows for even heating
Ideal for angel food cakes and bundt cakes
Straight sides and non-stick surface help the cake rise
Three cooling legs allow the cake to cool upside down as required
Baker's Mark 2 lb. Glazed Aluminized Steel Pullman Bread Loaf Pan - 16 inch x 4 inch x 4 inch
Bread Loaf Pan
Deep construction allows for high rising
Perfect for bread, cake, and pudding
Excellent heat conduction permits low temperature baking for optimum results
Explanation:
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