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Kitchen utensils

Kitchen utensils. Knifes and peelers. Ladles and skimmers. C hopping boards. Pans, roasters. Bowls , colanders. Kitchen utensils. Spatulas , turners. Meat cleavers, tenderizers. Cooking, stock pots. Knifes and peelers.

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Kitchen utensils

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  1. Kitchen utensils

  2. Knifes and peelers Ladles and skimmers Chopping boards Pans, roasters Bowls, colanders Kitchen utensils Spatulas, turners Meat cleavers, tenderizers Cooking, stock pots

  3. Knifes and peelers Knifes are made out of several types of material:carbon steel, stainless steel, high carbon stainless steel, which is the most expensive and will last the longest. These knifes will not stain and holds a sharp edge longer than other steel types.

  4. Knifes and peelers Ceramic knifes are fairly new. These knifes don't need sharpening for years, and should be sharpened by an expert when they do wear down.

  5. Knifes and peelers Knife handles are made of wood or a plastic composite. Both are good choices. The only difference is in cleaning and maintenance. Knifes with wood handles deteriorate more quickly when cleaned in the dishwasher.

  6. Knife’s anatomy

  7. Knife’s anatomy APoint: The very end of the knife, which is used for piercing. BTip: The first third of the blade (approximately), which is used for small or delicate work.

  8. Knife’s anatomy CEdge: The entire cutting surface of the knife, which extends from the point to the heel. DHeel: The rear part of the blade, used for cutting activities that require more force.

  9. Knife’s anatomy ESpine: The top, thicker portion of the blade, which adds weight and strength. FBolster: The thick metal portion joining the handle and the blade, which adds weight and balance.

  10. Knife’s anatomy GFinger Guard: The portion of the bolster that keeps the cook's hand from slipping onto the blade. HReturn: The point where the heel meets the bolster.

  11. Knife’s anatomy JTang: The portion of the metal blade that extends into the handle, giving the knife stability and extra weight. KScales: The two portions of handle material (wood, plastic, composite, etc.) that are attached to either side of the tang.

  12. Knife’s anatomy LRivets: The metal pins (usually 3) that hold the scales to the tang. MHandle Guard:  The lip below the butt of the handle, which gives the knife a better grip and prevents slipping. NButt: The terminal end of the handle.

  13. Knifes and peelers Chef's Knife Also known as a cook's knife or French knife -is usually the largest knife in the kitchen, with a wide blade that is 8" to 10" long. The knife should have a full tang. This means that the blade should go all the way through the handle for the best wear and stability.

  14. Chef’s knifes

  15. Knifes and peelers Paring KnifeParing knives are generally 2-1/2-4" in length. The most often used knife in the kitchen. It is ideal for peeling and coring fruits and vegetables, cutting small objects, slicing, and other hand tasks.

  16. Paring knifes

  17. Bread knives are usually serrated. Most experts recommend a serrated knife that has pointed serrations instead of wavy serrations for better control and longer knife life. You must use a sawing motion when using a serrated knife. Bread Knife

  18. Knifes and peelers A cheese knife is a type of kitchen knife specialized for the cutting of cheese. Different cheeses require different knives, according primarily to hardness; most often "cheese knife" refers to a knife designed for soft cheese.

  19. Soft cheeses require a sharp knife. As these cheeses are often sticky, a cheese knife will be serrated and often have holes to prevent sticking. Cheese knife

  20. Peelers A peeler (potato peeler and/or apple peeler) is a metal blade attached to a wooden, metal or plastic handle that is used to remove the outer skin or peel thus peeling certain vegetables, frequently potatoes, and fruits such as apples, pears.

  21. Universal peeler

  22. Peeler for fish

  23. Meat cleavers A meat cleaver is a large, most-often rectangular knife that is used for splitting or "cleaving" meat and bone. A cleaver may be distinguished from a kitchen knife of similar shape by the fact that it has a heavy blade that is thick from the spine to quite near the edge.

  24. Meat cleavers Many cleavers have a hole in the end to allow them to be easily hung on a rack. Cleavers are an essential tool for any restaurant that prepares its own meat.

  25. Meat cleavers The cleaver most often found in a home knife set is a light-duty cleaver about 6 in (15 cm) long. Heavy cleavers with much thicker blades are often found in the trade.

  26. Meat cleaver

  27. Meat tenderizer Is hand-powered tool used to tenderize slabs of meat in preparation for cooking the meat. Generally, it looks like a hammer made of metal or wood, with a short handle and large, sometimes hollow, typically square head.

  28. Meat tenderizer It has rows of small pyramid spikes on the ends. It is useful when preparing particularly tough cuts of steak, and works well when broiling or frying the meat. It is also used to "pound out" dishes such as chicken fried steak or schnitzel to be wider and thinner.

  29. Meat beaters Meat tenderizer

  30. Meat tenderizer with wooden handle

  31. Chopping boards Chopping board is a durable board used to place material on to be cut. Most common is the kitchen cutting board for use preparing food, but other types exist for cutting raw materials such as leather or plastic.

  32. Chopping boards Kitchen cutting boards are often made of wood or plastic. There are also chopping boards made of glass, steel, marble or corian, which are easier to clean than wooden or plastic ones, but tend to damage knives.

  33. Plastic boards While plastic is theoretically a more sanitary material than wood for cutting boards, testing has shown this may not be the case. The softer surface of plastic boards is scored by knives, and the resulting grooves and cuts in the surface harbour bacteria even after being well washed. However, unlike wood, plastic boards do allow rinsing with harsher cleaning chemicals such as bleach and other disinfectants without damage to the board or retention of the chemicals to later contaminate food.

  34. Plastic chopping boards

  35. Colour coded chopping boards

  36. Graters Several types of graters boast different sizes of grating slots, and can therefore aid in the preparation of a variety of foods. They are commonly used to grate cheese and lemon or orange, and can also be used to grate other soft foods.

  37. Graters They are commonly used in the preparation of toasted cheese, Welsh rarebit, and macaroni and cheese.

  38. Grater 4-ways

  39. Grater for vegetables

  40. Ladles and skimmers A ladle is a type of spoon used to scoop up and serve soup or other liquids. Although designs vary, a typical ladle has a long handle terminating in a deep bowl, frequently with the bowl oriented at an angle to the handle to facilitate lifting liquid out of a pot or other vessel and conveying it to a bowl.

  41. Ladles and skimmers Ladles are usually of aluminium, silver, plastics, melamine resin, wood, bamboo or other materials. Ladles are made in a variety of sizes, the larger ones being about 1 foot (30 cm) in length, with the different sizes tailored to the intended use.

  42. One piece ladle

  43. Skimmer

  44. Spatulas A spatula, also called an egg slice, a "turner," a flipper - is a kitchen utensil with a long handle and a broad flat edge, used for lifting and turning fried foods.

  45. Spatulas Spatulas have a handle that is long enough to keep the holder's hand away from what is being lifted, or flipped . Spatulas are usually made of plastic or metal, with a wooden or plastic handle to insulate them from heat.

  46. Spatula’s Slotted turner

  47. Fish and asparagus turner

  48. Colanders A colander is a bowl-shaped kitchen utensil with holes in it used for draining food such as pasta and rice. Conventionally, colanders are made of a light metal, such as aluminium or thinly rolled stainless steel, but some colanders are made of plastic or silicon.

  49. Colanders A colander is pierced with a pattern of small holes (or slots in plastic colanders) that let the liquid drain through, but retain the solids inside. It is sometimes also called a strainer or kitchen sieve.

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