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Kitchen Utensils
A kitchen utensil is a hand-held, typically small tool that is designed for food-related functions. Food preparation utensils are a specific type of kitchen utensil, designed for use in the preparation of food. Some utensils are both food preparation utensils and eating utensils; for instance some implements of cutlery – especially knives – can be used for both food preparation in a kitchen and as eating utensils when dining (though most types of knives used in kitchens are unsuitable for use on the dining table). In the Western world, utensil invention accelerated in the 19th and 20th centuries. It was fuelled in part by the emergence of technologies such as the kitchen stove and refrigerator, but also by a desire to save time in the kitchen, in response to the demands of modern lifestyles. |
Kitchen Utensils-01
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 (and to complete related tasks such as dishwashing). The room or area may also be used for dining (or small meals such as breakfast), entertaining and laundry. The design and construction of kitchens is a huge market all over the world. Commercial kitchens are found in restaurants, cafeterias, hotels, hospitals, educational and workplace facilities, army barracks, and similar establishments. These kitchens are generally larger and equipped with bigger and more heavy-duty equipment than a residential kitc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bowl
A bowl is a typically round dish or container generally used for preparing, serving, or consuming food. The interior of a bowl is characteristically shaped like a spherical cap, with the edges and the bottom forming a seamless curve. This makes bowls especially suited for holding liquids and loose food, as the contents of the bowl are naturally concentrated in its center by the force of gravity. The exterior of a bowl is most often round but can be of any shape, including rectangular. The size of bowls varies from small bowls used to hold a single serving of food to large bowls, such as punch bowls or salad bowls, that are often used to hold or store more than one portion of food. There is some overlap between bowls, cups, and plates. Very small bowls, such as the tea bowl, are often called cups, while plates with especially deep wells are often called bowls. In many cultures bowls are the most common kind of vessel used for serving and eating food. Historically small bowls w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clé Ouvre-bouteille
A clef (from French: 'key') is a musical symbol used to indicate which notes are represented by the lines and spaces on a musical stave. Placing a clef on a stave assigns a particular pitch to one of the five lines, which defines the pitches on the remaining lines and spaces. The three clef symbols used in modern music notation are the G-clef, F-clef, and C-clef. Placing these clefs on a line fixes a reference note to that line—an F-clef fixes the F below middle C, a C-clef fixes middle C, and a G-clef fixes the G above middle C. In modern music notation, the G-clef is most frequently seen as treble clef (placing G4 on the second line of the stave), and the F-clef as bass clef (placing F3 on the fourth line). The C-clef is mostly encountered as alto clef (placing middle C on the third line) or tenor clef (middle C on the fourth line). A clef may be placed on a space instead of a line, but this is rare. The use of different clefs makes it possible to write music for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bottle Opener
A bottle opener is a device that enables the removal of metal bottle caps from glass bottles. More generally, it might be thought to include corkscrews used to remove cork or plastic stoppers from wine bottles. A metal bottle cap is affixed to the rim of the neck of a bottle by being pleated or ruffled around the rim. A bottle opener is a specialized lever inserted beneath the pleated metalwork, which uses a point on the bottle cap as a fulcrum on which to pivot. Varieties There are several distinct designs of such bottle openers. Wall mounted openers are typically found behind bars in pubs, whilst hand-tool bottle openers tend to be found and used in domestic environments. The functional elements of bottle openers (a tooth or lip to catch the underside of the cap, a fulcrum across which to exert the force that will remove the cap, and usually a lever for mechanical advantage) tend to be consistent, although they can vary in design and aesthetics. Crown cork opener Inven ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boil Over Preventer
A milk watcher, milk saver, pot watcher, pot minder, milk guard, or boil over preventer is a cooking utensil placed at the bottom of a pot to prevent the foaming boil-over of liquids by collecting small bubbles of steam into one large bubble. Description A milk watcher is a disk with a raised rim notched on one side (see images). Some milk savers are designed so they can be used with the obverse or reverse side facing up and appear to have two notches. The interior of the disk slants upward toward the notched side, creating a space just behind the notch where water vapor can collect. Water vapor trapped under the Milk Saver causes the notched side to rise up, releasing the water vapor and making a rattling noise. Explanation Normally, boiling water does not boil over. When fats, starches, and some other substances are present in boiling water, for example by adding milk or pasta, boiling over can occur. A film forms on the surface of the boiling liquid; for example, cream ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Small Blowtorch
{{disambiguation ...
Small may refer to: Science and technology * SMALL, an ALGOL-like programming language * Small (anatomy), the lumbar region of the back * ''Small'' (journal), a nano-science publication * <small>, an HTML element that defines smaller text Arts and entertainment Fictional characters * Small, in the British children's show Big & Small Other uses * Small, of little size * Small (surname) * "Small", a song from the album ''The Cosmos Rocks'' by Queen + Paul Rodgers See also * Smal (other) * List of people known as the Small * Smalls (other) Smalls may refer to: * Smalls (surname) * Camp Robert Smalls, a United States Naval training facility * Fort Robert Smalls, a Civil War redoubt * Smalls Creek, a northern tributary of the Parramatta River * Smalls Falls, a waterfall in Maine, USA ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crème Brûlée
''Crème brûlée'' or ''crème brulée'' (; ), also known as burnt cream or Trinity cream, and virtually identical to the original crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. The custard base is traditionally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit. History The earliest known recipe of a dessert called ''crème brûlée'' appears in François Massialot's 1691 cookbook ''Cuisinier royal et bourgeois''. The question of its origin has inspired debate within the modern gastronomical community, with some authors suggesting that ''crema catalana'', whose origins date to the 14th century, may have inspired chefs throughout Europe. Some authors mention Bartolomeo Stefani's ''Latte alla Spagnuola'' ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blow Torch
A blowtorch, also referred to as a blowlamp, is an ambient air fuel-burning gas lamp used for applying flame and heat to various applications, usually metalworking. Early blowtorches used liquid fuel, carried in a refillable reservoir attached to the lamp. This is distinct from modern gas-fueled torches burning fuel such as a butane torch or a propane torch. Their fuel reservoir is disposable or refillable by exchange. Liquid-fueled torches are pressurized by a piston hand pump, while gas torches are self-pressurized by the fuel evaporation. The term 'blowtorch' is commonly misused as a name for any metalworking torch but properly describes the pressurized liquid fuel torches that predate the common use of pressurized fuel gas cylinders. Torches are available in a vast range of size and output power. The term blowtorch applies to the obsolescent style of smaller liquid fuel torches. Blowtorches are typically a single hand-held unit, with their draught supplied by a natural dra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cookie Press
A cookie press is a device for making pressed cookies such as spritzgebäck. It consists of a cylinder with a plunger on one end, which is used to extrude Extrusion is a process used to create objects of a fixed cross-sectional profile by pushing material through a die of the desired cross-section. Its two main advantages over other manufacturing processes are its ability to create very complex ... cookie dough through a small hole at the other end. Typically the cookie press has interchangeable perforated plates with holes in different shapes, such as a star shape or a narrow slit to extrude the dough in ribbons. References Food preparation utensils {{Cooking-tool-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Extrusion
Extrusion in food processing consists of forcing soft mixed ingredients through an opening in a perforated plate or die designed to produce the required shape. The extruded food is then cut to a specific size by blades. The machine which forces the mix through the die is an extruder, and the mix is known as the extrudate. The extruder is typically a large, rotating screw tightly fitting within a stationary barrel, at the end of which is the die. Extrusion enables mass production of food via a continuous, efficient system that ensures uniformity of the final product. Food products manufactured using extrusion usually have a high starch content. These include some pasta, breads (croutons, bread sticks, and flat breads), many breakfast cereals and ready-to-eat snacks, confectionery, pre-made cookie dough, some baby foods, full-fat soy, textured vegetable protein, some beverages, and dry and semi-moist pet foods. Process In the extrusion process, raw materials are first ground to t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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