HOT BOX
A hot box is an improvised appliance to heat up food,
usually with at least two normal incandescent light bulbs as the heat
source, that is frequently found in break rooms on construction sites.
The enclosure can be made of wood, metal, or any available material that
can enclose the heat. It's especially useful for heating up food that
could not otherwise be heated in a microwave oven without decanting the
contents. Its presence also means that a large rush of people to use any
available microwave ovens is tempered by those who are able to have had
their meals heated up via this different method.
How to Clean Up ?
Just wipe with warm water and then clean until no dirt karna can cause odor on the box itself.
CLEAVER KNIFE
A cleaver is a large knife that varies in its shape
but usually resembles a rectangular-bladed hatchet. It is largely used
as a kitchen or butcher knife intended for hacking through bone. The
knife's broad side can also be used for crushing in food preparation
(such as garlic).
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. The edge is sharply beveled and the bevel is typically convex.
The knife is designed to cut with a swift stroke without cracking,
splintering or bending the blade. 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. 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.
A "lobster splitter" is a light-duty cleaver used
mainly for shellfish and fowl which has the profile of a chef's knife.
The Chinese chef's knife is sometimes called a "Chinese cleaver", due to
the rectangular blade, but it is unsuitable for cleaving, its thin
blade instead designed for slicing; actual Chinese cleavers are heavier
and similar to Western cleavers.
A cleaver is most popularly known as butcher knife which is the commonly
used by chefs for cutting big slices of meat and poultry.
How to Clean Up ?
When we done to use make sure clean again and than you keep because can make knife is rusty.
BUTTER KNIFE
In common usage, a butter knife may refer to any
non-serrated table knife designed with a dull edge and rounded point;
formal cutlery patterns make a distinction between such a place knife
(or table knife) and a butter knife. In this usage, a butter knife (or
master butter knife) is a sharp-pointed, dull-edged knife, often with a
sabre shape, used only to serve out pats of butter from a central butter
dish to individual diners' plates. Master butter knives are not used to
spread the butter onto bread: this would contaminate the butter
remaining in the butter dish when the next pat of butter was served.
Rather, diners at the breakfast, the luncheon, and the informal dinner
table use an individual butter knife to apply butter to their bread.
Individual butter knives have a round point, so as not to tear the
bread, and are sometimes termed butter spreaders. If no butter spreaders
are provided, a dinner knife may be used as an alternative.
How to Clean Up ?
When we done to use make sure clean again and than you keep because can make knife is rusty.
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