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A baker places a hot sheet pan full of bread rolls onto a cooling rack.. A sheet pan, also referred to as baking tray, baking sheet, or baking pan, is a flat, rectangular metal pan placed in an oven and used for baking pastries such as bread rolls, cookies, sheet cakes, Swiss rolls, and pizzas.
Cake tins (or cake pans in the US) include square pans, round pans, and speciality pans such as angel food cake pans and springform pans often used for baking cheesecake. Another type of cake pan is a muffin tin, which can hold multiple smaller cakes. Sheet pans, cookie sheets, and Swiss roll tins are bakeware with large flat bottoms.
A chef preparing food on a metal baking sheet topped with parchment paper. An integral part of the culinary arts are the tools, known as cooking or kitchen utensils, that are used by both professional chefs and home cooks alike. Professionals in the culinary arts often call these utensils by the French term "batterie de cuisine".
There is a detailed description of a rich macaroni timbale in Giuseppe Tomasi di Lampedusa's novel The Leopard: [3] "The burnished gold of the crusts, the fragrance of sugar and cinnamon they exuded, were but preludes to the delights released from the interior when the knife broke the crust first came a smoke laden with aromas, then chicken-livers, hard-boiled eggs, sliced ham, chicken, and ...
A bain-marie on a stovetop. A bain-marie (English: / ˌ b æ n m ə ˈ r iː / BAN-mə-REE, French: [bɛ̃ maʁi]), also known as a water bath or double boiler, a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time.
A baking stone is a portable cooking surface used in baking. It may be made of ceramic, stone or, more recently, salt. [1] [2] Food is put on the stone, which is then placed in an oven, though sometimes the stone is heated first. [3] Baking stones are used much like cookie sheets, but may absorb additional moisture for crispier food.
From Southern Europe there is the 14th century Valencian manuscript Llibre de Sent Soví (1324), the Catalan Llibre de totes maneres de potatges de menjar ("The book of all recipes of dishes") and several Italian collections, notably the Venetian mid-14th century Libro per Cuoco, [17] with its 135 recipes alphabetically arranged.
A pastry bag (or piping bag in the Commonwealth) is an often cone- or triangular-shaped bag made from cloth, paper, plastic, or the intestinal lining of a lamb, that is squeezed by hand [1] to pipe semi-solid foods by pressing them through a narrow opening at one end often fitted with a shaped nozzle, for many purposes including in particular cake decoration and icing.