Préparation des Aliments et des Boissons - Batterie de Cuisine

a flat, rectangular metal pan that is used for baking and cooking food in the oven

plaque à pâtisserie

a baking dish, usually round or rectangular in shape, that is used for baking cakes and other baked goods

moule à gâteau

a large deep container with a lid in which food can be cooked in an oven

ragoût

a large pot, often made of metal and equipped with handles, used for boiling liquids like water or soup

chaudron

a deep-sided frying pan used to make French fries or chips, often featuring a wire basket that can be lowered into the hot oil for frying and lifted out for draining excess oil

friteuse

a container, often wooden or metal, used for stirring liquids like cream to make butter

baratte

a kitchen appliance used to heat and fry foods in hot oil, often used for making fried foods such as French fries, chicken, and fish

friteuse à huile profonde

a cooking tool that allows for gentle heating and melting of foods by using two pans, with the lower pan holding water and the upper pan holding the food

bain-marie

a cooking utensil with two pans, allowing for gentle heating of food by using steam from water in the lower pan

bain-marie

a flat-bottomed pan with low sides and a long handle, typically used for frying and browning foods

poêle

a flat heated plate on which one can cook food

gril en fonte

a type of frying pan with raised ridges or grooves on the cooking surface that simulate the char marks of an outdoor grill

poêle à griller

a metal container with a long handle and a lid, used for cooking

poêle

a container which is round, deep, and typically made of metal, used for cooking

casserole

a small sheet of metal used for baking food on

plaque à pâtisserie

a shallow pan with a long handle, used for frying food

poêle

the removable cover at the top of a container

couvercle

a round metal container, which is deep and has a long handle and a lid, used for cooking

casserole

a cookware that is used for slow-cooking meat or vegetables on the stovetop or in the oven, typically has a heavy lid that helps to trap moisture and flavor while cooking

cocotte

a pan or tray used for cooking meat, poultry, and vegetables

rôtissoire

a heavy cooking pot, usually made of cast iron, used for slow cooking methods such as braising, stewing, and baking

cocotte en fonte

a type of three-legged skillet traditionally used for cooking over an open fire or hot coals

poêle araignée

a cooking pan that has a flat bottom and tall, straight sides, and is used for sautéing, searing, and frying food

poêle à sauter

a large, deep pot used for making stocks, soups, and stews

grand faitout

a pan in the shape of a bowl, especially used for making Chinese dish

wok

a deep cooking pot with two handle and a lid, typically used for making sauces, stews, and soups

saucepan

a flat, round griddle or skillet used in Mexican cuisine to cook tortillas, toast spices, and heat other foods

comal

a flat metal sheet on which cakes or cookies are baked

plaque de cuisson

a kitchen appliance that can quickly mix, cut, slice, etc. food

robot ménager

a pot that has a tight lid and can quickly cook food using high-pressure steam

cocotte-minute

a small, individual serving dish, often made of ceramic or glass, used for baking or serving individual portions of food

ramequin

a utensil, typically made of metal or silicone, used for cooking eggs by gently simmering them in water

poêle à œufs

a large container for serving hot beverages like coffee or tea at gatherings

urne de service

a deep, cylindrical container, often made of earthenware or ceramic, primarily used for storing and preserving food

pot

a deep, wide-bellied, ceramic or earthenware cooking pot, typically with a lid, designed for slow-cooking baked bean dishes and other hearty stews in the oven

pot à haricots

a baking dish used for making bread and similar baked goods in a rectangular or square shape

moule à pain

a traditional ceramic or metal cooking pot with a handle and a wide opening, commonly used for preparing and serving Swiss cheese fondue

caquelon

a traditional Portuguese cooking utensil consisting of two clamshell-shaped metal pots that are hinged together and sealed with a tight-fitting lid

cataplana

a portable container with a heating element, used for keeping food warm at events

plat chauffant

a container or shape used to form food into a particular shape or form, such as a cake mold or a gelatin mold

moule

a baking pan with individual cups or molds designed to make muffins, cupcakes, and other small baked goods

moule à muffins

a shallow, rectangular or round dish used for baking food in the oven, typically made of glass, ceramic, or metal

plat à four

a bowl typically used in cooking and baking for combining ingredients

saladier

a thick, usually round or rectangular stone slab used for baking pizzas in an oven

pierre à pizza