In this hospitality lesson, different types of cooking equipment commonly found in hotels and restaurants were discussed. The focus was on baking and roasting dishes, highlighting their unique features, such as the structure and material differences. Roasting dishes have higher walls and are designed to hold food like meats and vegetables to allow for even cooking and flavor absorption, while baking dishes typically have lower walls. The lesson also emphasized the importance of understanding these tools to enhance cooking skills in both professional and domestic settings.