TOOLS IN THE KITCHEN 15

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.

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pay attention on the sidelines and than do not forget the dry cloth back and make sure ensure the power connection has been revoked or the condition is not to blame and than  Get rid of all remaining particles.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.

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 Japan, usually two spoons are used: a large spoon ( Ōsaji) and a small spoon (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.