Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
As you work in the kitchen, always use the appropriate name for each pot and pan. It is extremely important to learn the correct names because often the head baker or another baker will call out for a piece of equipment that must be delivered as quickly as possible. If the name is not on the tip of the tongue, time will be wasted while the desired piece of equipment is located. The assortment of pans in a professional bakery will include some or all of the following items, many of which come in a variety of sizes: