TOOLS IN THE KITCHEN TRAINEE 5

SLOTTED SPOON

                    A slotted spoon is an implement used in food preparation. The term can be used to describe any spoon with slots, holes or other openings in the bowl of the spoon which let liquid pass through while preserving the larger solids on top. It is similar in function to a sieve, however, a ladle-sized slotted spoon is most typically used to retrieve items from a cooking liquid while preserving the liquid in the pot, while table-sized slotted spoons are often used to serve foods prepared or packaged in juices, such as canned fruit and vegetables.
                     One peculiar example of a slotted spoon is used in the traditional absinthe ritual. In the beginning of absinthe preparation, a special absinthe spoon helps to flavor the cocktail. The spoon holds a sugar cube above a glass while the preparer pours cold water over the sugar.

How to clean up ?

'cause we know this tool is different because slotted spatula have hole so when we clean up make sure nothing dirt still over than using cleaner soap of oil or anymore.

SKEWER

                  A skewer is a thin metal or wood stick used to hold pieces of food together. They are used while grilling or roasting meats, and in other culinary applications. Skewers are often used for kebab dishes.
                  Metal skewers are typically stainless steel rods with a pointed tip on one end and a grip of some kind on the other end for ease of removing the food. Non-metallic skewers are often made from bamboo; however, any suitable wood may be used. Prior to grilling, wooden skewers must be soaked in water to avoid burning.

                   This is a list of skewered dishes by country. Nearly all of these are kebab dishes (meat dishes of a Middle Eastern / Muslim origin), or derived from them, but "kebab" is not synonymous with "skewered food". Many kebab dishes are not cooked on skewers; for a full list of kebab dishes, see: List of kebabs. There may be a small number of items in this list which do not have any historical connection with kebab, though it is not indicated which.

How to Clean Up? 

                     Just using soap cleaner and than keep it in the good place when we done to use that.

 

 

CARVING KNIFE

                    A carving knife is a large knife (between 20 cm and 38 cm (8 and 15 inches) that is used to slice thin cuts of meat, including poultry, roasts, hams, and other large cooked meats. A carving knife is much thinner than a chef's knife (particularly at the spine), enabling it to carve thinner, more precise slices.
                    A knife with an 8 to 15 inch blade used for carving large roasts, poultry, and filleting large fish. The blade edge of a carving knife is either smooth or beveled. The blade should be large enough to carve across the cut of meat, poultry, or fish in one sweep. Speciality knives are made for larger cuts of meat, such as the Roast Beef Slicer, a knife that may have a blade 12 to 16 inches in length for slicing thick cuts of prime rib. Varying in flexibility, a carving knife may have a rigid blade that is used for slicing roasted meats; a more flexible blades for poultry; or a very flexible blade that is most often considered a blade for slicing smoked pork and fish.
                  Knives used for both carving and slicing may be produced as electric knives that use two blades to accomplish various cutting tasks. The electric knife contains two very sharp, thin blades that move independently in a back and forth motion to slice or carve through many different types of meats. Most often the best choice when there are a variety of textures being sliced, electric knives are versatile at cutting soft vegetables such as tomatoes as well as a variety of meats from fish to beef.
                 Carving knives are often sold in sets that include a knife and a carving fork. The carving fork is designed to hold the meat steady while the food is being sliced, thus keeping the other hand safely away from the knife blade while cutting. Carving forks typically have two long, sharpened curved prongs to easily be inserted into large cuts of meat while keeping the meat stable as it is sliced.

 

How to Clean Up ?

                 When we done to using just washing again with soup cleaner like we used at home and laps by cloth until dry and keep it.