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Casserole – a large, deep dish used both in the oven and as a serving vessel. [13] The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. Cassole; Cassolette – small porcelain, glass, or metal container used for the cooking and serving of individual dishes ...
A lame with plastic handle and protective cover. A lame (/ l æ m, l eɪ m /, from French lame, inherited from Latin lāmina, meaning saw) is a double-sided blade that is used to slash the tops of bread loaves in baking. A lame is used to score (also called slashing or docking) bread just before the bread is placed in the oven.
The covered cake stand has a cover for the preservation of food. Decorator cake stand. The function of the decorator cake stand is for the aiding of the decoration of cake. The decoration cake stand enables decorator to access all surfaces of the cake or other products being worked upon at a single work position. [10]
A ceramic butter dish. A butter dish is defined as "a usually round or rectangular dish often with a drainer and a cover for holding butter at table". [1] Before refrigerators existed, a covered dish made of crystal, silver, or china housed the butter. [2]
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.
A deep roasting pan can hold vegetables and other ingredients that meat can sit on rather than a rack, letting the vegetables absorb the fat and juice from the meat while cooking. A deep roasting pan can also be used as a baking dish or basin, holding smaller baking dishes that must be surrounded by boiling water. [1]
In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, potato, rice or pasta); sometimes, there is also a crunchy or cheesy topping.
A French butter dish is a container used to maintain the freshness and spreadable consistency of butter without refrigeration. This late 19th-century French-designed pottery crock has two parts: a base that holds water, and a cup to hold the packed butter which also serves as a lid.