LADLE
Vegetable spoon or Ladle is a kind of serving spoon used for soup, stew, or other foods. Despite
varying designs, vegetable spoons usually have long grips to fit in a
large bowl, so they can be used to move liquids into small bowls or
other eating places. Vegetable spoon or Ladle is usually made from the same stainless steel alloys as other kitchen utensils However, the device may be made of aluminum, silver, plastics, melamine resin, wood, bamboo or other materials. Vegetable spoon is made in various sizes depending on the use For
example, a long-sleeved spoon less than 5 inches for use in sauce or
seasoning, while a vegetable spoon of more than 15 inches is used for
soup or punch.
Long-spaced spoons are used to scoop or take stock, soup or sauce. Ladle itself has its own size depending on the quantity of cuisine we make.
How to Clean Up ?
Very easy to clean and keep it clean, just using washer cleaning products and make sure thats tool no more dirt 'cause will be make tool is broke and every materials of Ladle need to attention differents to keep it so we must to know that.
BALLON WHISK
Ballon Whisk is one of tool in kitchen using for mixing ingredients become the one and than use for make sponge because we need to air into the material thats make double zise and in this procces we call is whisking or whipping. Ballon Whisk is made of steel wire, or tin-coated steel wire. The various types of wire in the form of a spiral that is given a wooden handle or stainless steel. There are two types of egg beater that can be rotated with an electrically powered pliers.
How to Clean Up?
Just very simple only using washer cleaning products and make sure thats tool no more dirt and than pay attention on the sidelines because sometimes ingredients still over there like a butter or chocolate and another.
STOCK POT
Stock pot is a generic name for one of the most common types of cooking pot used worldwide. A stock pot is traditionally used to make stock or broth,
which can be the basis for cooking more complex recipes. It is a wide
pot with a flat bottom, straight sides, a wide opening to the full
diameter of the pot, two handles on the sides, and a lid with a handle
on top. and Stock Pot is one of tools in the kitchen uselly for boiling water, soup, and stock, the device may be made of aluminum, silver, and steel.Stock pots have great versatility, and so they are used for many cooking purposes, and occasionally non-cooking purposes. Large stock pots may be used at home to boil clothing, wool or yarn for colour dying, for example. They do not come in standard sizes. The size of the pot is normally given on the manufacturer's label by volume, for example 12 litres.
as in genaral just using washer cleaning products and make sure thats tool no more dirt and than keep it in the good place and make sure thats tool no more dirt 'cause will be make tool is broke and every materials of Stock Pot need to attention differents to keep it so we must to know that.
SLICER
Slicer is a device designed to slice raw materials into thin shapes according to the desired size commonly known as slicing. Slicing and cutting is a frequent job in post-harvest handling of agricultural products. Usefulness to cut to the desired size to produce the same large pieces of meat or vegetables by pushing the foodstuff. On a small scale, the work can be done secaramanually with a knife or other simple cutting tool. Problems will arise if products to be sliced or cut are available in large quantities. For this purpose, high-capacity cutting and slicing machines are indispensable. Actually Slicer have so many types like as slicer for vetables, cassava, onion, apple and so much more, the device may be made of aluminum, silver, plastics, other materials.
How to Clean Up?
Ensure the power connection has been revoked or the condition is not to blame and than Get rid of all remaining particles, Wash, wipe and sanitize and dry in the open air, Make a 50/50 hot water wash dish with a foodgrade washing soap, Clean all parts of Slicer, middle, back, and part of slicer, Sanitation your meat slicer, use a spray bottle to coat the machine and let it dry in the open air (Sanitation
is a process leading to a reduction in the number of microorganisms to
reach levels considered safe from health perspective), Provide lubricating oil on the ring and area deemed necessary, Once everything is dry, plug it in again and the machine is ready for use again.
DEEP FRYING
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, most commonly oil, rather than the shallow oil 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 hot-fat cooking method. Typically, deep frying cooks foods quickly all sides of a food are cooked simultaneously as oil has a high rate of heat conduction.
The term "deep frying" and many modern deep-fried foods were not invented until the 19th century, but the practice has been around for millennia. Early records and cookbooks suggest that the practice began in a few European and Arabian countries before other countries adopted the practice.
The term "deep frying" and many modern deep-fried foods were not invented until the 19th century, but the practice has been around for millennia. Early records and cookbooks suggest that the practice began in a few European and Arabian countries before other countries adopted the practice.
How to Clean Up?
The following tips you can use to clean Deep Fryer:1. Remove the deep fryer and make sure it is in OFF condition and let the oil cool. When the oil has cooled to about 150 degrees F, drain the oil out of the fryer. Remove the basket and wash separately.
2. Scrub the deep fryer side to remove any stains sticking from food or oil by using stainless cleaning wire. Then wipe with a towel or paper.
2. Scrub the deep fryer side to remove any stains sticking from food or oil by using stainless cleaning wire. Then wipe with a towel or paper.
3. Fill with water to oil level and add small dishwashing liquid. Plug ON / turn on deep fryer and let the liquid soap boil along with boiled water on your deep fryer. Let it boil 5 to 15 minutes. Turn off the deep fryer, unplug and wait until the cold water solution.4. Drain the water from the deep fryer then empty it. Rinse with 1 vinegar: 9 water (in 1 liter of vinegar added with 9 liters of water). Then rinse with clear water. Dry with a clean cloth or paper towel.
5. Clean the outside of the deep fryer by covering it with a degreasing or pasta solvent made from baking soda and water. Let stand 5 to 10 minutes. Rinse with a damp cloth or paper towel until completely dry.
ROLLING PIN
A rolling pin is a cylindrical food preparation utensil used to shape and flatten dough. Two styles of rolling pin are found: rollers and rods. Roller types consists of a thick cylinder with small handles at each end; rod type rolling pins are usually thin tapered batons. Rolling pins of different styles and materials offer advantages over another, as they are used for different tasks in cooking and baking. The usual rolling pin is used to manually dough the dough, until it reaches the desired thickness. For example used to attenuate the dough rolls, pizza, or cookies.
Types of rolling pins :
- Rod: Thin rods typically made of wood around 2–3 cm in diameter. They are used by rolling the rod across the dough using one's palm. The pins may be tapered at one or both ends for more pivot control in certain tasks such as making small jiaozi skins or pie shells. Most East Asian or French style rolling pins, and the Turkish Oklava are rod style.
- Roller: Consists of a thick heavy roller made of a variety of materials around 7–10 cm in diameter with thinner handles which extend through the roller. They are used by grasping the handles and pushing the pin across the dough. Many Western rolling pins are roller types.
- Textured: Some specialized rolling pins have textured surfaces that mark and indents the dough surfaces for special breads and pancakes. They may even be embossed with writing
In South Asia, the rolling pin (belan) is used in combination with a chakla (flat circular rolling board). The dough for chapatis is rolled on the chakla with the help of the belan.[2] A modern electronic device, a small kitchen appliance called a Roti Maker (or Tortilla maker) combines the function of chakla, belan and round electric tava cooking griddle.
Material
Rolling pins come in a variety of sizes, shapes and materials including glass, ceramic, acrylic, bakelite, copper, brass, aluminium, silicone, wood, stainless steel, marble, and plastic. Some are hollow and are able to be filled with cold or warm water to better roll a desired food. Marble rolling pins are often cooled in a refrigerator for maintaining a cold dough while making puff pastry.
How to Clean Up?
After use, wash the rolling pin with soap and warm water so that the dough that sticks can open all. Drain rolling pin with cloth or tissue to dry. Special rollinf pin made of wood, after kerimg, rub with oil, let oil seep into the wood so that moisture is maintained and wood is not cracked.
Material
Rolling pins come in a variety of sizes, shapes and materials including glass, ceramic, acrylic, bakelite, copper, brass, aluminium, silicone, wood, stainless steel, marble, and plastic. Some are hollow and are able to be filled with cold or warm water to better roll a desired food. Marble rolling pins are often cooled in a refrigerator for maintaining a cold dough while making puff pastry.
How to Clean Up?
After use, wash the rolling pin with soap and warm water so that the dough that sticks can open all. Drain rolling pin with cloth or tissue to dry. Special rollinf pin made of wood, after kerimg, rub with oil, let oil seep into the wood so that moisture is maintained and wood is not cracked.
FORK
A fork, in cutlery or kitchenware, is a tool consisting of a handle with several narrow tines
on one end. The usually metal utensil is used to lift food to the mouth
or to hold ingredients in place while they are being cut by a knife. Food can be lifted either by spearing it on the tines or by holding it on top of the tines, which are often curved slightly.
The fork is a kitchen utensil consisting of a handle with several thin teeth at the other end. Most of the forks have 3 or 4 teeth. Some forks only have 2 teeth. Fork as a tableware has become a major tool in the West, while in East Asia chopsticks are more commonly used. Currently, forks have been available in increasing numbers in East Asia. Forks help take food into the mouth or hold food when cooked or cut. Food can be lifted by piercing with a fork, or carrying it on a fork that is usually slightly concave. Most forks are made of metal. Other than plastic or wood.
How to Clean Up ?
Stains or white patches, dirt and scratches are the most commonly encountered items in this tableware. To
clean the stain, rub with water that is given a little baking soda,
soak a few moments then rub with a soft foam and rinse clean water. For
dirt that slips on the stitching or on the handle, brush with a used
toothbrush then wash with soapy water and rinse thoroughly. Dry immediately with a clean napkin to prevent water stains on the spoon.
MEAT HAMMER
A meat tenderizer, meat mallet, or meat pounder is a hand-powered tool used to tenderize slabs of meat in preparation for cooking.
Although a meat tenderizer can be made out of virtually any object,
there are three types manufactured specifically for tenderizing meat.
- The first, most common, is a tool that resembles a hammer or mallet made of metal or wood with a short handle and dual heads. One face of the tool is usually flat while the other has rows of pyramid-shaped tenderizers.
- The second form resembles a potato masher with a short handle and a large metal face that is either smooth or adorned with the same pyramid-shaped tenderizers as found in the first form.
- The third form is a blade tenderizer that has a series of blades or nails that are designed to puncture the meat and cut into the fibers of the muscle.
Tenderizing meat with the mallet softens the fibers, making the meat easier to chew and to digest. 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, palomilla, or schnitzel, to make them wider and thinner.
How to Clean Up ?
Very easy to clean and keep it clean, just using washer
cleaning products and make sure thats tool no more dirt 'cause will be
make tool is broke and every materials of Ladle need to attention
differents to keep it so we must to know that.
There are 4 types of ovens commonly used such as:
OVEN
Oven is one of the kitchen furniture that is very familiar to mothers who like to cook or love to make a cake. Especially for those of you who have catering business and bakery business. The oven is one of the much needed tools for baking cookies and producing delicious cakes. Baking
cookies is easy for those of you who are not familiar with the baking
process, but for those of you who are used to it will feel very easy and
fun. Ovens are not just one type, many types of ovens are produced according to what we need.
There are 4 types of ovens commonly used such as:
1. Household
ovens are the type of oven that is usually used with a fire source from
a kerosene or gas stove, usually not equipped with a temperature
control and timer. Usually used for the needs of housewives or home industry.
2. Semi-professional oven is a type of oven used gas or electricity, which has been equipped with temperature control and timer but not yet accurate because it still can not regulate the hot temperature between the top and bottom. Usually used by bakery or bakery business with a production capacity is not too large.
3. Profonal oven is a type of oven that uses electricity for roasting process, others use gas but have to use 60kg LPG tube, equipped with timer and top and bottom temperature regulator and equipped with sound signal when roasting process is complete. There are 2 types of professional ovens commonly used Gas Gasing Oven and Gas Deck Oven more practical and save space. The oven is operated using LPG gas while the Proofer uses electricity. Commonly used by bakery stores or medium-sized industrial enterprises whose production capacity is large and needs a fast process.
2. Semi-professional oven is a type of oven used gas or electricity, which has been equipped with temperature control and timer but not yet accurate because it still can not regulate the hot temperature between the top and bottom. Usually used by bakery or bakery business with a production capacity is not too large.
3. Profonal oven is a type of oven that uses electricity for roasting process, others use gas but have to use 60kg LPG tube, equipped with timer and top and bottom temperature regulator and equipped with sound signal when roasting process is complete. There are 2 types of professional ovens commonly used Gas Gasing Oven and Gas Deck Oven more practical and save space. The oven is operated using LPG gas while the Proofer uses electricity. Commonly used by bakery stores or medium-sized industrial enterprises whose production capacity is large and needs a fast process.
4. Oven
Industry is a large-scale oven type with a length reaching 10 meters to
100 meters and even a 150meter, to a width of about 50 meters to 150
meters. Industrial oven uses rails for fast and automatic roasting process. Equipped with temperature control, timer, and air extraction regulator. And even every zone or oven roasting section can be set different temperature. For roasting process the same as a professional oven using electricity and gas.
How to Clean Up ?
The easiest way to clean the oven is with a chemical cleaning product. However, using a chemical cleaner often makes the iron plate in the oven easy to rust and will leave a bad smell. We recommend that you use a natural cleaning agent, using a natural cleaning agent is certainly safer, more powerful and also provides a fragrant aroma one of them by using baking soda.
Baking soda is one of the ingredients to make cake, and it turns out baking soda can be used as a cleaning material, one of which is to clean the oven. Here's how to clean the oven using baking soda :
1. First, prepare the oven to be cleaned, Dr. warm, dishwashing soap and baking soda.
2. Remove the oven rack and soak it into warm water mixed with dishwashing soap. Wait a while until the dirt on the oven shelf dissolves and is easily washed.
3. If it is soluble or easy to wash, then wash the oven rack and brush all the dirt that is completely clean and then dry.
4. To clean the inside of the oven, put about 2 tablespoons of baking soda into a sprayed bottle. Add about half a glass of water and shake until baking soda dissolves.
5. Spray the water that has been baked soda into the entire inside of the oven.
6. Let stand about 1 hour until the dirt in the form of charcoal or cake left in the oven up.
7. If all the dirt has been removed, then rinse and wipe the inside of the oven using a cloth that has been soaked with warm water.8. If there is still dirt, spray back baking soda and do the cleaning until the dirt in the oven really lifted well and clean.9. If the inside of the oven is clean, then wipe the exterior the same way.
10. If it is felt inside and outside the oven is clean, oven shelf in reinsert.
How to Clean Up ?
The easiest way to clean the oven is with a chemical cleaning product. However, using a chemical cleaner often makes the iron plate in the oven easy to rust and will leave a bad smell. We recommend that you use a natural cleaning agent, using a natural cleaning agent is certainly safer, more powerful and also provides a fragrant aroma one of them by using baking soda.
Baking soda is one of the ingredients to make cake, and it turns out baking soda can be used as a cleaning material, one of which is to clean the oven. Here's how to clean the oven using baking soda :
1. First, prepare the oven to be cleaned, Dr. warm, dishwashing soap and baking soda.
2. Remove the oven rack and soak it into warm water mixed with dishwashing soap. Wait a while until the dirt on the oven shelf dissolves and is easily washed.
3. If it is soluble or easy to wash, then wash the oven rack and brush all the dirt that is completely clean and then dry.
4. To clean the inside of the oven, put about 2 tablespoons of baking soda into a sprayed bottle. Add about half a glass of water and shake until baking soda dissolves.
5. Spray the water that has been baked soda into the entire inside of the oven.
6. Let stand about 1 hour until the dirt in the form of charcoal or cake left in the oven up.
7. If all the dirt has been removed, then rinse and wipe the inside of the oven using a cloth that has been soaked with warm water.8. If there is still dirt, spray back baking soda and do the cleaning until the dirt in the oven really lifted well and clean.9. If the inside of the oven is clean, then wipe the exterior the same way.
10. If it is felt inside and outside the oven is clean, oven shelf in reinsert.
BRUSH PASTRY
A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food. Traditional pastry brushes are made with natural bristles or a plastic or nylon fiber similar to a paint brush, while modern kitchen brushes may have silicone bristles. In bakingbreads and pastries, a pastry brush is used to spread a glaze or egg wash on the crust or surface of the food. In roasting
meats, a pastry brush may be used to sop up juices or drippings from
under pan and spread them on the surface of the meat to crisp the skin, And has two types of wood and plastic.
How to Clean Up ?
Just very simple only using washer
cleaning products and make sure thats tool no more dirt and than pay
attention on the sidelines because sometimes ingredients still over
there like a butter or egg wash and another.
GRATER
Grated or Grater is a kitchen utensil used to shred the food into fine pieces. Grated for cheese was
invented by François Boullier in the 1540s in France with the idea that
hard cheeses can still be used. Grated cheese
is originally made from pewter (a mixed metal with a lead content of
tin) and is currently on display at the Muséum du Havre in France. At
the time of creation, there was concern over the threat of diseases
caused by eating meat because of the ideas of the 16th century general
Enlightenment in Paris. This makes grated cheese a popular item because farmers then focus on dairy products and introduce a variety of cheeses.
How to Clean Up ?
To make a sprinkling of cheese, make coconut milk (grated coconut) and various other functions. But cleaning the grater was not as easy as using it. If not careful, small and sharp holes that can scratch the skin when cleaned. Try some of these ways and clean grated with no cuts in your hands:
1. Use a toothbrush
Soak grater in warm soapy water for about 15 minutes. Grater
brush in the direction of the hole, starting from the inside and then
the outer side of the grater Rinse the grated while rubbing it in the
direction of the grated hole.
2. Grate raw potatoes
After using grated cheese, grated raw potatoes to remove the remnants of cheese from the grated Furthermore clean as a way of grated.
2. Grate raw potatoes
After using grated cheese, grated raw potatoes to remove the remnants of cheese from the grated Furthermore clean as a way of grated.
3. Place in the freezer
If you grub a sticky and hard-to-clean substance such as cheese and coconut, put the grated into the freezer for a while. Small pieces that are stubborn will be easy to brush.
4. Dry with the wind
The safe way to dry the grater is by aerating the grated to dry, or if you want to use it immediately You can put the grated in an oven temperature of about 70 degrees Celsius for about 10 minutes.
If you grub a sticky and hard-to-clean substance such as cheese and coconut, put the grated into the freezer for a while. Small pieces that are stubborn will be easy to brush.
4. Dry with the wind
The safe way to dry the grater is by aerating the grated to dry, or if you want to use it immediately You can put the grated in an oven temperature of about 70 degrees Celsius for about 10 minutes.
SPATULA
a spatula is a tool shaped like a long spoon with top edge flat. at
first glance a spatula, spoon similar to the game show small length.
spatula can be made of stainless steel, timber, nickel, glass or
aluminium.
Broadly speaking, these spatulas have a variety of functions. Different materials, so different functions and benefits that it has. So, in order to avoid the occurrence of misuse, it is better for the user to know the main function of the spatula used. If
you use a spatula to stir, while its function is only as a spoon, then
do not be surprised if your spatula will quickly break and break. For that, recognize the detail function of a spatula you use, such as:
1. Spatula stainless steel
These spatulas have varying sizes, ranging from small to large size. Stainless steel spatula is usually used on a frying pan or pan. This spatula has a long durability, in contrast to other spatula. However, never use this spatula on a nonstick pan because the pan will be damaged in a short time. You can use this spatula to fry, saute or reverse cooking.
2. Wooden Spatula
Not much different from the stainless steel spatula, wood spatula also has a long durability. It is difficult to break and bent because it is created using a thick wooden frame.
Happy news is, this spatula can be used on a regular non-stick skillet and skillet. Unfortunately, this spatula is very easy to mold. That's why, you need to keep it well. Hanging the spatula and keeping it away from the enclosure can help the spatula avoid the fungus.
These spatulas have varying sizes, ranging from small to large size. Stainless steel spatula is usually used on a frying pan or pan. This spatula has a long durability, in contrast to other spatula. However, never use this spatula on a nonstick pan because the pan will be damaged in a short time. You can use this spatula to fry, saute or reverse cooking.
2. Wooden Spatula
Not much different from the stainless steel spatula, wood spatula also has a long durability. It is difficult to break and bent because it is created using a thick wooden frame.
Happy news is, this spatula can be used on a regular non-stick skillet and skillet. Unfortunately, this spatula is very easy to mold. That's why, you need to keep it well. Hanging the spatula and keeping it away from the enclosure can help the spatula avoid the fungus.
3. Rubber spatula
This spatula still has the same function as a stainless or wooden spatula. This object works primarily to stir and unify the various contents of the skillet. Rubber spatula is usually more commonly encountered in black.
Its use is only for nonstick pans. This cooker will only hold on to certain hot temperatures, so when you put it on a regular skillet, do not be surprised if the spatula will be damaged and sticky. Even when placed on the edge of the frying pan, rubber spatula can easily be damaged and melted.4. Plastic spatula
This spatula is not for cooking, but to help in cooking a cake or bread. It looks a bit unique. This spatula has a medium handle and a flat tip to stir the dough of bread or cake. The color of this spatula also varies. You can choose bright colors as a reflection of yourself and use them to process bread and cookies.
Uniquely, this spatula has one additional ability, namely to reverse the food. The plastic material makes this spatula very flexible, so when the user has to flip the dough, the spatula makes it very easy.
5. Spatula frosting
Do you know what this thing is? Spatula frosting is commonly used during baking. Its function is only as a tool to apply topping in the form of icing or frosting. At a glance the shape is similar to a palette knife, but the metal material makes it easier to use.
These metal spatulas consist of many sizes and tend to have thin shapes. The larger the cake you want to decorate, the better use of a larger sprobing spatula. This is so that the frosting results can look perfect.
6. Spatula half
Apparently not all spatulas have a large tip, such as a half spatula. The tip is only half. Its function is none other than as a tool to take the jam in a small container.
7. Large spatula
There is a half spatula, then there is also a large spatula. The difference is, this spatula is not accompanied by the handle, but only has a wide spatula knife. You can use this thing to lift bread and cakes large enough.
This spatula still has the same function as a stainless or wooden spatula. This object works primarily to stir and unify the various contents of the skillet. Rubber spatula is usually more commonly encountered in black.
Its use is only for nonstick pans. This cooker will only hold on to certain hot temperatures, so when you put it on a regular skillet, do not be surprised if the spatula will be damaged and sticky. Even when placed on the edge of the frying pan, rubber spatula can easily be damaged and melted.4. Plastic spatula
This spatula is not for cooking, but to help in cooking a cake or bread. It looks a bit unique. This spatula has a medium handle and a flat tip to stir the dough of bread or cake. The color of this spatula also varies. You can choose bright colors as a reflection of yourself and use them to process bread and cookies.
Uniquely, this spatula has one additional ability, namely to reverse the food. The plastic material makes this spatula very flexible, so when the user has to flip the dough, the spatula makes it very easy.
5. Spatula frosting
Do you know what this thing is? Spatula frosting is commonly used during baking. Its function is only as a tool to apply topping in the form of icing or frosting. At a glance the shape is similar to a palette knife, but the metal material makes it easier to use.
These metal spatulas consist of many sizes and tend to have thin shapes. The larger the cake you want to decorate, the better use of a larger sprobing spatula. This is so that the frosting results can look perfect.
6. Spatula half
Apparently not all spatulas have a large tip, such as a half spatula. The tip is only half. Its function is none other than as a tool to take the jam in a small container.
7. Large spatula
There is a half spatula, then there is also a large spatula. The difference is, this spatula is not accompanied by the handle, but only has a wide spatula knife. You can use this thing to lift bread and cakes large enough.
How to Clean Up ?
After knowing the difference in the spatula, then it's good if you also know the right way to clean the spatula. Different types, so different way to clean it.
Metal-based spatulas such as stainless steel or iron are the most easily cleaned spatulas. You just need to use dishwashing soap and sponge to remove spatula stains.
Something different happens if you clean the stain on the plastic and rubber spatula. Rubber spatula is usually used for cooking and plastic spatula to make cakes. Both are more difficult to clean than a metal-based spatula.
Metal-based spatulas such as stainless steel or iron are the most easily cleaned spatulas. You just need to use dishwashing soap and sponge to remove spatula stains.
Something different happens if you clean the stain on the plastic and rubber spatula. Rubber spatula is usually used for cooking and plastic spatula to make cakes. Both are more difficult to clean than a metal-based spatula.
If you have experienced this and are confused how to overcome it, then provide warm water, lime, and dishwasher soap. The trick is to water the spatula with warm water. You can even soak it for a few minutes. If the dough is out of the spatula, apply a spatula with lime. Let stand a moment and flush again with clean water. If it is, then you can wash it as usual.
TILTING PAN
Braising Pan or
Tilting Pan, usually used for cooking in great quality like scrambled
eggs, braised meats, soups, stews, pastas and more. You
can even use Tilting Pan for a variety of cooking processes such as
grilling, frying, simmering, braising, boiling and even frying in large
quantities. Even some chefs use it to cook fried rice in large quantities.
Tilting Pan is very popular in schools, hotels, hospitals and restaurants where the kitchen has a high cooking intensity and always cooks in very large quantities in a short time. Tilting pan, is a tool for frying, or making a large quantity of cooking in a large rectangular shape, with a heat source from gas or electricity. This tool is equipped with a lever to facilitate pouring the dish into a container, and Manual and there is electric. Used for cooking for the sake of glace, rice Fried or stir-fried dishes in large quantities.
Tilting Pan is very popular in schools, hotels, hospitals and restaurants where the kitchen has a high cooking intensity and always cooks in very large quantities in a short time. Tilting pan, is a tool for frying, or making a large quantity of cooking in a large rectangular shape, with a heat source from gas or electricity. This tool is equipped with a lever to facilitate pouring the dish into a container, and Manual and there is electric. Used for cooking for the sake of glace, rice Fried or stir-fried dishes in large quantities.
How to Clean Up ?
Just very simple only using washer
cleaning products and make sure thats tool no more dirt and than pay
attention on the sidelines and than do not forget the dry cloth back and make sure ensure the power connection has been revoked or the condition is not to blame and than Get rid of all remaining particles.
BAIN MARIE
A bain-marie (also known as a water bath or double boiler), a type of heated bath, is a piece of equipment used in science, industry, and cooking
to heat materials gently and gradually to fixed temperatures, or to
keep materials warm over a period of time. A bain-marie is also used to
melt ingredients for cooking.
The double boiler comes in a wide variety of shapes, sizes, and
types, but traditionally is a wide, cylindrical, usually metal container
made of three or four basic parts: a handle, an outer (or lower)
container that holds the working fluid, an inner (or upper), smaller
container that fits inside the outer one and which holds the material to
be heated or cooked, and sometimes a base underneath. Under the outer
container of the bain-marie (or built into its base) is a heat source. Typically the inner container is immersed about halfway into the working fluid.
The smaller container, filled with the substance to be heated, fits inside the outer container filled with the working fluid (usually water), and the whole is heated at, or below, the base, causing the temperature of the materials in both containers to rise as needed. The insulating action of the water helps to keep contents of the inner pot from boiling or scorching.
When the working fluid is water and the bain-marie is used at sea level, the maximum temperature of the material in the lower container will not exceed 100 degrees Celsius (212 °F), the boiling point of water at sea level. Using different working fluids (oils, salt solutions, etc.) in the lower container will result in different maximum temperatures.
A contemporary alternative to the traditional, liquid-filled bain-marie is the electric "dry-heat" bain-marie, heated by elements below both pots. The dry-heat form of electric bains-marie often consumes less energy, requires little cleaning, and can be heated more quickly than traditional versions. They can also operate at higher temperatures, and are often much less expensive than their traditional counterparts.
Electric bains-marie can also be wet, using either hot water or vapor, or steam, in the heating process. The open, bath-type bain-marie heats via a small, hot-water tub (or "bath"), and the vapour-type bain-marie heats with scalding-hot steam.
History
The name comes from the medieval-Latin term balneum (or balineum) Mariae—literally, Mary's bath—from which the French bain de Marie, or bain-marie, is derived. The device's invention has been popularly attributed to Mary the Jewess, an ancient alchemist. However, the water bath was known many centuries earlier (Hippocrates and Theophrastus).
How to Clean Up ?
Very easy to clean and keep it clean, just using washer cleaning products and make sure thats tool no more dirt 'cause will be make tool is broke and Move the existing places and wash as usual also clean the machine.
The smaller container, filled with the substance to be heated, fits inside the outer container filled with the working fluid (usually water), and the whole is heated at, or below, the base, causing the temperature of the materials in both containers to rise as needed. The insulating action of the water helps to keep contents of the inner pot from boiling or scorching.
When the working fluid is water and the bain-marie is used at sea level, the maximum temperature of the material in the lower container will not exceed 100 degrees Celsius (212 °F), the boiling point of water at sea level. Using different working fluids (oils, salt solutions, etc.) in the lower container will result in different maximum temperatures.
A contemporary alternative to the traditional, liquid-filled bain-marie is the electric "dry-heat" bain-marie, heated by elements below both pots. The dry-heat form of electric bains-marie often consumes less energy, requires little cleaning, and can be heated more quickly than traditional versions. They can also operate at higher temperatures, and are often much less expensive than their traditional counterparts.
Electric bains-marie can also be wet, using either hot water or vapor, or steam, in the heating process. The open, bath-type bain-marie heats via a small, hot-water tub (or "bath"), and the vapour-type bain-marie heats with scalding-hot steam.
History
The name comes from the medieval-Latin term balneum (or balineum) Mariae—literally, Mary's bath—from which the French bain de Marie, or bain-marie, is derived. The device's invention has been popularly attributed to Mary the Jewess, an ancient alchemist. However, the water bath was known many centuries earlier (Hippocrates and Theophrastus).
How to Clean Up ?
Very easy to clean and keep it clean, just using washer cleaning products and make sure thats tool no more dirt 'cause will be make tool is broke and Move the existing places and wash as usual also clean the machine.
MEANSURING SPOONS
A measuring spoon is a spoon used to measure an amount of an ingredient,
either liquid or dry, when cooking. Measuring spoons may be made of
plastic, metal, and other materials. They are available in many sizes,
including the teaspoon and tablespoon. In the kitchen we really need these two tools. Measuring cups is a measuring container, while measuring spoons are a measuring spoon. Both have several different sizes. Measuring
spoon usually has a size of 1 cup, ½ cup, ¼ cup and 1/8 cup, while
measuring spoons have the size of 1 tbsp, ½ tbsp, ¼ tbsp, 1 tsp, Both measuring instruments are usually made of glass, metal, or plastic. Metric measuring spoons are available in sets, usually between four and six, typically with decilitre (100 ml), tablespoon (15 ml), teaspoon (5 ml) and millilitre
measures. For fractional measures, there is often a line inside to
indicate "half" or "a quarter", or a separate measure may be included,
like 1⁄2 dl.
In the U.S., measuring spoons often come in sets, usually between four and six. This usually includes ¼, ½, and 1 teaspoon and 1 tablespoon.[1] The volume of a traditional US teaspoon is 4.9 ml and that of a tablespoon is 14.8 ml, meanwhile standardized size nowadays are 5 and 15 ml, that is almost 1.5% difference.
In the U.S., measuring spoons often come in sets, usually between four and six. This usually includes ¼, ½, and 1 teaspoon and 1 tablespoon.[1] The volume of a traditional US teaspoon is 4.9 ml and that of a tablespoon is 14.8 ml, meanwhile standardized size nowadays are 5 and 15 ml, that is almost 1.5% difference.
In Japan, usually two spoons are used: a large spoon (大さじ Ōsaji) and a small spoon (小さじ Kosaji or Shōsaji).
A large spoon is 15 milliliter, and a small spoon is 5 milliliter.
Sometimes a much smaller spoon may be used, usually a 2.5 milliliter
spoon. (½ small spoon).
Cutlery in many countries includes (besides the fork and knife or
butterknife) two spoons, which are referred to as a teaspoon and
tablespoon — but not to be confused with measuring spoons. As cutlery,
these spoons are not standardized and frequently hold somewhat less than
their measuring spoon counterparts, that is 2-6 ml for teaspoons and
7-20 ml for tablespoons. The difference in size can be dangerous when
used for critical measuring, like medication.
How to Clean Up ?
Just using washer
cleaning products and make sure thats tool no more dirt 'cause will be
make tool is broke and every materials of Meansuring Spoons need to attention
differents to keep it so we must to know that.
STOCK POT
Stock pot is a generic name for one of the most common types of cooking pot used worldwide. A stock pot is traditionally used to make stock or broth,
which can be the basis for cooking more complex recipes. It is a wide
pot with a flat bottom, straight sides, a wide opening to the full
diameter of the pot, two handles on the sides, and a lid with a handle
on top.
French Chef Auguste Escoffier (1846-1935) published "A Guide to Modern Cookery" in 1907. On the first page, Escoffier writes, "stocks are the keynote of culinary structure" in French cuisine. A stock or broth is made by simmering water for several hours, to continuously cook added foods such as pieces of meat, meat bones, fish or vegetables. The slow simmering process transfers flavours, colours and nutrients to the water, where they blend, and a new ingredient is thus created, the broth or stock.
A broth made with meat or meat bones creates a base with concentrated flavours and aromas, even without the addition of salt or herbs or spices. This is what is referred to as soup base. Stock pots are also used for cooking stews, porridge, boiled foods, steamed shellfish, and a vast variety of recipes.
Stock pots have great versatility, and so they are used for many cooking purposes, and occasionally non-cooking purposes. Large stock pots may be used at home to boil clothing, wool or yarn for colour dying, for example. They do not come in standard sizes. The size of the pot is normally given on the manufacturer's label by volume, for example 12 litres.
The most common materials for manufacturing stock pots are stainless steel, aluminium, copper and enamel (Vitreous enamel) on metal. More expensive types of stock pots have bottoms that are made of layers of different metals, to enhance heat conductivity. A recent innovation sculpts the pot sides to harness the boiling liquid into a self-stirring pot.
How to Clean Up ?
French Chef Auguste Escoffier (1846-1935) published "A Guide to Modern Cookery" in 1907. On the first page, Escoffier writes, "stocks are the keynote of culinary structure" in French cuisine. A stock or broth is made by simmering water for several hours, to continuously cook added foods such as pieces of meat, meat bones, fish or vegetables. The slow simmering process transfers flavours, colours and nutrients to the water, where they blend, and a new ingredient is thus created, the broth or stock.
A broth made with meat or meat bones creates a base with concentrated flavours and aromas, even without the addition of salt or herbs or spices. This is what is referred to as soup base. Stock pots are also used for cooking stews, porridge, boiled foods, steamed shellfish, and a vast variety of recipes.
Stock pots have great versatility, and so they are used for many cooking purposes, and occasionally non-cooking purposes. Large stock pots may be used at home to boil clothing, wool or yarn for colour dying, for example. They do not come in standard sizes. The size of the pot is normally given on the manufacturer's label by volume, for example 12 litres.
The most common materials for manufacturing stock pots are stainless steel, aluminium, copper and enamel (Vitreous enamel) on metal. More expensive types of stock pots have bottoms that are made of layers of different metals, to enhance heat conductivity. A recent innovation sculpts the pot sides to harness the boiling liquid into a self-stirring pot.
How to Clean Up ?
Only using washer
cleaning products and because the Stock Pot have a material is different so need attention for cleaning and keep it.
GRILL PAN
Grill Pan is one of type of pan but have different functional, Grill Pan using for grill meat, poultry, and so much more dependent on you what you want to grill by small size or to much can you grill. Both types are used for grilling. The grill pan shape is jagged (up and down) on the inner surface. The point is to produce a "texture" up and down on the grill. In addition, so that oil can go down to the basin and not carried in baked goods. While the griddle pan is used for grill results with a plain or un-textured appearance.Grill pan can refer to several types of items:
- A frying pan with a series of parallel ridges used for cooking food with radiant heat on a stovetop, or with a metal grid in it. This is referred to as a "griddle pan" in the UK and Ireland. See Grill (cooking).
- A pan with a raised grill insert, used for cooking food under the grill part of a cooker. This is referred to as a "broiler pan" in the US and Canada. See grilling.
- The NATO reporting name for the fire control radar of the Russian SA-12 missile system
How to Clean Up ?
It's another fun one, but it's a mess because it's all out, so be prepared. Here's
what you need: A grubby baking pot, baking soda, hot water, white
vinegar, a jug (the type you poured a drink from), and a sink that fits
your grill pan with little space to spare. Sprinkle the roasting pan (inside and outside) with baking soda. Crazy, but do not the cake-thing on. Fill your jug three-quarters full of hot water and then add a cup of vinegar. Pour a more cake-soda closed baking your pan and continue laughing crazy. The chemical reaction will remove the roasted bits of food from your pans. Scrub stubborn with a sponge or scrub brush, rinse, and wash with dish soap. Rinse again and let your pan dry.
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