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List Of Types Of Spoons
This is a list of types of spoons used for eating, cooking, and serving: Eating utensils Spoons are primarily used to transfer edibles from vessel to mouth, usually at a dining table. A spoon's style is usually named after a food or drink with which they are most often used, the material with which they are composed, or a feature of their appearance or structure. * Bouillon spoon — round-bowled, somewhat smaller than a soup spoon * Caviar spoon — usually made of mother of pearl, gold, animal horn, or wood, but not silver, which would affect the taste * Chinese spoon — a type of soup spoon with a short, thick handle extending directly from a deep, flat bowl. * Coffee spoon — small, for use with after-dinner coffee cups, (usually smaller than teaspoon) * Cutty — short, chiefly Scot and Irish * Demitasse spoon — diminutive, smaller than a coffee spoon; for traditional coffee drinks in specialty cups and for spooning cappuccino froth * Dessert spo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouillon (broth)
Bouillon can refer to: Food * Bouillon (broth), a simple broth ** Court-bouillon, a quick broth * Bouillon (soup), a Haitian soup * Bouillon (restaurant), a traditional type of French restaurant **Bouillon Chartier, a bouillon restaurant founded in 1896 * Bouillon (grape), another name for the French wine grape Folle Blanche * Bouillon cube, used in cooking, especially in soups People * Cardinal de Bouillon, French prelate and diplomat born Emmanuel Théodose de La Tour d'Auvergne (1643–1715) * Christophe Bouillon (born 1969), member of the National Assembly of France * Duchess of Bouillon, a French title since the 10th century * Francis Bouillon, a defenseman for the Montreal Canadiens hockey team * Godfrey de Bouillon, a Lord of Bouillon and a leader of the First Crusade * Jean Bouillon (1926–2009), Belgian marine biologist * Jean-Claude Bouillon (1941–2017), French actor * Klaus Bouillon (born 1947), German politician * Lords of Bouillon, French titles during the Middle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauce
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word taken from the Latin ''salsa'', meaning ''salted''. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in '' Rites of Zhou'' in the 3rd century BC. Sauces need a liquid component. Sauces are an essential element in cuisines all over the world. Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worcestershire sauce, HP Sauce, soy sauce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt Spoon
A salt spoon is a miniature utensil used with an open salt cellar for individual service. It is a historical and nostalgic item from a time before table salt was free-flowing, as it is today. The spoon itself ranges from 2 to 3 inches (5 to 7.5 cm) long and has a circular bowl measuring approximately 0.5 to 0.75 inches (1.25 to 2 cm). They can be found in a wide range of materials including glass, Sterling silver, plastic, wood, ivory, bone and shell. As a unit of measurement in old recipes, 1 salt spoon (''ssp'') = 0.25 teaspoon, or slightly more than 1 ml. History The salt spoons are quite new and apparently were not used until the 18th century. Design of these small spoons closely followed the design of the table spoons. The bowls tended to be of the round shape, with the exception of the cases where the bowl was unusual to accommodate some fantastic form of the overall spoon design. Salt absorbs moisture from its surroundings, and had a tendency to clu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plastic
Plastics are a wide range of synthetic or semi-synthetic materials that use polymers as a main ingredient. Their plasticity makes it possible for plastics to be moulded, extruded or pressed into solid objects of various shapes. This adaptability, plus a wide range of other properties, such as being lightweight, durable, flexible, and inexpensive to produce, has led to its widespread use. Plastics typically are made through human industrial systems. Most modern plastics are derived from fossil fuel-based chemicals like natural gas or petroleum; however, recent industrial methods use variants made from renewable materials, such as corn or cotton derivatives. 9.2 billion tonnes of plastic are estimated to have been made between 1950 and 2017. More than half this plastic has been produced since 2004. In 2020, 400 million tonnes of plastic were produced. If global trends on plastic demand continue, it is estimated that by 2050 annual global plastic production will reach over 1, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bone Marrow
Bone marrow is a semi-solid tissue found within the spongy (also known as cancellous) portions of bones. In birds and mammals, bone marrow is the primary site of new blood cell production (or haematopoiesis). It is composed of hematopoietic cells, marrow adipose tissue, and supportive stromal cells. In adult humans, bone marrow is primarily located in the ribs, vertebrae, sternum, and bones of the pelvis. Bone marrow comprises approximately 5% of total body mass in healthy adult humans, such that a man weighing 73 kg (161 lbs) will have around 3.7 kg (8 lbs) of bone marrow. Human marrow produces approximately 500 billion blood cells per day, which join the systemic circulation via permeable vasculature sinusoids within the medullary cavity. All types of hematopoietic cells, including both myeloid and lymphoid lineages, are created in bone marrow; however, lymphoid cells must migrate to other lymphoid organs (e.g. thymus) in order to complete maturation. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sujeo
() is the Korean word for the set of eating utensils commonly used to eat Korean cuisine. The word is a portmanteau of the words (, 'spoon') and (, 'chopsticks'). The set includes a pair of oval-shaped or rounded-rectangular metal (often stainless steel) chopsticks, and a long handled shallow spoon of the same material. One may use both at the same time, but this is a recent way to speed eating. It is not considered good etiquette to hold the spoon and the chopstick together in one hand especially while eating with elders. More often food is eaten with chopsticks alone. Sometimes the spoon apart from chopsticks is referred to as . Chopsticks may be put down on a table, but never put into food standing up, particularly rice, as this is considered to bring bad luck since it resembles food offerings at a grave to deceased ancestors. The spoon may be laid down on the rice bowl, or soup bowl, if it has not been used. As food is eaten quickly, and portions are small, little time ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parfait
Parfait (, also , ; meaning "perfect") is either of two types of dessert. In France, where the dish originated, parfait is made by boiling cream, egg, sugar and syrup to create a custard-like puree. The American version consists of layers differentiated by the inclusion of such ingredients as granola, nuts, yogurt and liqueurs, topped off with fruits or whipped cream. The oldest known recipe dates back to 1894. Either type is typically served in tall glassware together with a long spoon known as parfait spoon. The classical parfait glass is stemware, with a short stem and a tall slender bowl, often tapered towards the bottom, also used for serving milkshakes. France In France, ''parfait'' refers to a frozen dessert made from a base of sugar syrup, egg, and cream. A parfait contains enough fat, sugar, alcohol, and to a lesser extent, air, to allow it to be made by stirring infrequently while freezing, making it possible to create in a home kitchen without specialist equipme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iced Tea Spoon
An iced tea spoon, also called a soda spoon or a latte spoon, is a thin spoon with a very long handle. It is used primarily in the United States, for stirring sugar or other sweeteners into iced tea, which is traditionally served in a tall glass. This is why the spoon has a very long handle. Originally known as a parfait spoon, it is also commonly used for eating ice cream, especially floats and sundaes. As these desserts are usually served in tall glasses, regular teaspoons or dessert spoons become inconvenient choices due to their limited reach. See also * List of types of spoons * Bar spoon * Demitasse spoon * Soda jerk Soda jerk (or soda jerker) is an American term used to refer to a person — typically a young man — who would operate the soda fountain in a drugstore, preparing and serving soda drinks and ice cream sodas. The drinks were made by mixing fl ... References Spoons Teaware Cuisine of the Southern United States {{soft-drink-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sid Fleischman
Albert Sidney Fleischman (born Avron Zalmon Fleischman; March 16, 1920 – March 17, 2010) was an American author of children's books, screenplays, novels for adults, and nonfiction books about stage magic. His works for children are known for their humor, imagery, zesty plotting, and exploration of the byways of American history. He won the Newbery Medal in 1987 for ''The Whipping Boy'' and the Boston Globe–Horn Book Award in 1979 for ''Humbug Mountain''. For his career contribution as a children's writer he was U.S. nominee for the biennial, international Hans Christian Andersen Award in 1994. In 2003, the Society of Children's Book Writers and Illustrators inaugurated the Sid Fleischman Humor Award in his honor, and made him the first recipient. The Award annually recognizes a writer of humorous fiction for children or young adults. He told his own tale in ''The Abracadabra Kid: A Writer's Life'' (1996). Early years Fleischman was born Avron Zalmon Fleischman in Brooklyn, N ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
By The Great Horn Spoon!
''By The Great Horn Spoon'' is a children's novel by Sid Fleischman, published in 1963. It tells the story of a 12-year-old boy and his English butler and their adventures in the California Gold Rush. It was adapted into the Disney film ''The Adventures of Bullwhip Griffin'', starring Roddy McDowall and Suzanne Pleshette. Because of its setting, the novel is recommended by the California Department of Education as a literary selection for classroom use. Plot Twelve-year-old Jack heads to California to search for gold after his Aunt Arabella loses all her money. He is accompanied by Aunt Arabella's butler, Praiseworthy. They plan to pay for passage on the ship ''Lady Wilma,'' but when a criminal named Cut-Eye Higgins steals their money, they stow away instead. Captain Swain catches them and forces them to work for their passage in the coal bunkers. While there, they meet Dr. Buckbee, who possesses a map of the gold fields. Cut-Eye Higgins steals the map and escapes in one of the l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chowder
Chowder is a thick soup prepared with milk or cream, a roux, and seafood or vegetables. Oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which includes fish, clams, and many other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese. Fish, corn and clam chowder are popular in North America, especially New England and Atlantic Canada. Etymology The origin of the term ''chowder'' is obscure. One possible source is the French word ''chaudron'', the French word for cauldron, the type of cooking or heating stove on which the first chowders were probably cooked. ''Chodier'' was also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gumbo
Gumbo (Louisiana Creole: Gombo) is a soup popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish (or sometimes both), a thickener, and the Creole "holy trinity" ― celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves). Gumbo can be made with or without okra or filé powder. The preferred method in the historical New Orleans variation is with a French dark roux. The flavor of the dish has its origins in many cultures. Creole gumbo generally contains shellfish, and a dark roux, filé, or both. Today, tomatoes are occasionally found in Creole gumbo and frequently appear in New Orleans cuisine but many gumbo cooks believe that tomatoes should never be used in gumbo. Cajun gumbo is generally based on a dark roux and is made with shellfish or fowl. Sausage or ham is often added to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
