Bratt pan is a heavy-duty industrial cooking appliance that can perform multiple functions: boiling, steaming, stewing, simmering, roasting, poaching, braising, shallow frying and deep frying. They all possess a tilting feature, which is either electrically or hand operated. Bratt pans are typically found in commercial establishments where mass catering is required such as restaurants, canteens, hospitals and schools. [1]
The term ‘bratt pan’ stems from the German word for fry – brat. Bratt pans contain rectangular deep pots with counter-balanced lids which you can pull down. The heating source is powered through gas or electrical means. [2]
A wok is a deep round-bottomed cooking pan of Chinese origin. It is believed to be derived from the South Asian karahi. It is common in Greater China, and similar pans are found in parts of East, South and Southeast Asia, as well as being popular in other parts of the world.
A kitchen is a room or part of a room used for cooking and food preparation in a dwelling or in a commercial establishment. A modern middle-class residential kitchen is typically equipped with a stove, a sink with hot and cold running water, a refrigerator, and worktops and kitchen cabinets arranged according to a modular design. Many households have a microwave oven, a dishwasher, and other electric appliances. The main functions of a kitchen are to store, prepare and cook food. The room or area may also be used for dining, entertaining and laundry. The design and construction of kitchens is a huge market all over the world.
Deep frying is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow frying used in conventional frying done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying is classified as a hot-fat cooking method. Typically, deep frying foods cook quickly since oil has a high rate of heat conduction and all sides of the food are cooked simultaneously.
Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat, typically using just enough to lubricate the pan. In the case of a greasy food such as bacon, no oil or fats may need to be added. As a form of frying, the technique relies on oil or fat as the heat transfer medium, and on correct temperature and time to not overcook or burn the food. Pan frying can serve to retain the moisture in foods such as meat and seafood. The food is typically flipped at least once to ensure that both sides are cooked properly.
A griddle, in the UK typically referred to simply as a frying pan or flat top, is a cooking device consisting mainly of a broad, usually flat cooking surface. Nowadays it can be either a movable metal pan- or plate-like utensil, a flat heated cooking surface built onto a stove as a kitchen range, or a compact cooking machine with its own heating system attached to an integrated griddle acting as a cooktop.
Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware.
Chicken-fried steak, also known as country-fried steak, is an American Southern breaded cutlet dish consisting of a piece of beefsteak coated with seasoned flour and either deep-fried or pan-fried. It is associated with the Southern cuisine of the United States. It is breaded and fried with a technique similar to the more common fried chicken, hence "chicken-fried". When deep-fried, it is usually referred to as "chicken-fried steak". Pan-fried versions are typically referred to as "country-fried steak".
A Monte Cristo sandwich is an egg-dipped ham and cheese sandwich that is pan or deep fried. It is a variation of the French croque monsieur.
A deep fryer is a kitchen appliance used to cook foods by full immersion in hot oil ”. The cooking oil are typically between temperatures of 350 to 375 °F.
Induction cooking is a cooking process using direct electrical induction heating of cooking vessels, rather than relying on indirect radiation, convection, or thermal conduction. Induction cooking allows high power and very rapid increases in temperature to be achieved: changes in heat settings are instantaneous.
A chip pan is a deep-sided cooking pan used for deep-frying. Chip pans are named for their traditional use in frying chips.
The following outline is provided as an overview of and topical guide to the preparation of food:
Jachnun or Jahnun is a Yemenite Jewish pastry, originating from the Adeni Jews, and traditionally served on Shabbat morning, with resek agvaniyot, hard-boiled eggs, and zhug.
Fried onions are slices of onions that are either pan fried (sautéed) or deep fried — and consumed as a popular snack food, garnish, or vegetable accompaniment to various recipes.
Fried chicken, also called Southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. Broiler chickens are most commonly used.
Fried potatoes are a dish or a component of other dishes essentially consisting of potatoes which have been fried or deep-fried in hot cooking oil often with the addition of salt and other seasonings. They are often served as a side dish.
Frying is the cooking of food in oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to make sure that the food is evenly cooked, using tongs or a spatula, whilst sautéed foods are cooked by "tossing in the pan". A large variety of foods may be fried.
Texan cuisine is the food associated with the Southern U.S. state of Texas, including its native Southwestern cuisine–influenced Tex-Mex foods. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Tejano/Mexican, Native American, Creole/Cajun, African-American, German, Czech, Southern and other European American groups. The cuisine of neighboring states also influences Texan cuisine, such as New Mexican cuisine and Louisiana Creole cuisine. This can be seen in the widespread usage of New Mexico chiles, Cayenne peppers, and Tabasco sauce in Texan cooking.
Triple-cooked chips are a type of chips developed by the English chef Heston Blumenthal. The chips are first simmered, then cooled and drained using a sous-vide technique or by freezing; deep fried at 130 °C (266 °F) and cooled again; and finally deep-fried again at 180 °C (356 °F). The result is what Blumenthal calls "chips with a glass-like crust and a soft, fluffy centre".