BREAD KNIFE
Bread knives are used for cutting bread and are one of many kitchen knives used by chefs. The serrated blades of bread knives are able to cut soft bread without crushing it.
History
One such knife was exhibited at the World's Columbian Exposition in 1893 in Chicago by the Friedrich Dick company (Esslingen, Germany). One design was patented in the United States by Joseph E. Burns of Syracuse, New York. His knife had sections of grooves or serrations, inclined with respect to the axis of the blade, that form individual small cutting edges which were perpendicular to the blade and thus cut without the excessive normal pressure required of a scalloped blade and without the horizontal force required by positive-raked teeth that would dig into the bread like a wood saw. There were also sections of grooves with the opposite direction of inclination, separated by a section of smooth blade, and the knife thus cut cleanly in both directions in both hard and soft bread.
Bread knives are usually between 15 cm and 25 cm (6 and 10 inches). An offset serrated knife uses an offset handle to ensure the cook's knuckles will not touch the cutting surface when the blade has cut all of the way through the food.
How to Clean Up ?
By using soap cleanser in general also clean in the remaining part of bread that has been cut and store in a good place.
EGG SLICER
An egg slicer is a food preparation utensil used to slice peeled, hard-boiled eggs quickly and evenly. An egg slicer consists of a slotted dish for holding the egg and a hinged plate of wires or blades that can be closed to slice.
It was invented at the beginning of the 20th century by the German Willy Abel (1875-1951) who also invented the bread cutter. The first egg slicers were produced in Berlin-Lichtenberg.
And now have so many new design and have a type such as for fruits slicer or mushroom etc.
How to Clean Up ?
Using a cleansing soap and need special attention because it has different materials so different storage areas as well.
COOKIE CUTTER
A cookie cutter in American English and biscuit cutter in Commonwealth English is a tool to cut out cookie/biscuit dough in a particular shape. They are often used for seasonal occasions when well-known decorative shapes are desired, or for large batches of cookies where simplicity and uniformity are required. Cookie cutters have also been used for, among other uses, cutting and shaping tea sandwiches.
Types and variations :
Cutout
Most commonly made of copper, tin, stainless steel, aluminium, or plastic. Cutouts are the simplest of the cookie cutters; the cutter is pressed into cookie dough that has been rolled flat to produce the shape of the cutter's outline. To keep the dough from sticking, they are often dipped in flour or sugar before use.
Detail imprint
Commonly made of copper, tin, or plastic. Detail imprints are similar to cutout cookie cutters, except that detail imprints also mark the surface of the dough.
Cookie mould
Usually made of wood, ceramic, or plastic. Springerle moulds are the oldest examples of such, and are popular for Scottish shortbread. A cookie mould typically has an ornate design debossed into the surface; the mould is pressed into the cookie dough to produce an embossed design. These moulds may be flat disks or may be in the shape of a rolling pin.
Cookie press
An automated or hand-operated cookie press, also called a cookie gun, is used to make large batches of cookies quickly. The cookie dough is extruded onto the baking sheet in ornate shapes that would otherwise be too difficult or time-consuming to create by hand.
Cookie cutting sheet
Used for larger volumes, a production cookie cutting sheet is a piece of study plastic the size of a full sheet pan that essentially has dozens of cutout cookie cutters mounted on to it. Rather than rolling out the dough and pressing the cutter into the top of the dough, the cutting sheet is placed of the baking sheet, cutting side up. A sheet of cookie dough, already rolled to the correct thickness, is laid on top of the cutting sheet, and a rolling pin is used to press the dough down on to the sharp edges of the cutting sheet. The cut cookies fall through the holes into the sheet, into their properly spaced positions on the baking sheet. The scrap dough and cutting sheet are removed, and the pan is ready for baking. Cookie cutter sheets allow high volume production without the time or risk of moving cut cookies to baking sheets, resulting in rapid production of a more uniformly shaped and spaced product.
How to Cleap Up ?
Just like before clean up by soap cleaning and let dry in the nice place and make sure clear from dirty like butter, flour etc. to make the tools is not broken early.
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