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Porringer – a shallow bowl, 4–6 inches (10–15 cm) in diameter, and 1.5–3 inches (3.8–7.6 cm) deep; the form originates in the medieval period in Europe and they were made in wood, ceramic, pewter and silver. A second, modern usage, for the term porringer is a double saucepan similar to a bain-marie used for cooking porridge.
A trivet [a] / ˈ t r ɪ v ɪ t / is an object placed between a serving dish, bowl, pot, or pan and a dining table, usually to protect the table from heat damage. The word trivet refers to three feet, but the term is sometimes used in British English to refer to trivets with four feet or no feet. [citation needed]
By the 17th century, it was common for a Western kitchen to contain a number of skillets, baking pans, a kettle and several pots, along with a variety of pot hooks and trivets. Brass or copper vessels were common in Asia and Europe, whilst iron pots were common in the American colonies. Improvements in metallurgy during the 19th and 20th ...
Raku Raku Pan Da the "World's first automatic bread-making machine" Although bread machines for mass production had been previously made for industrial use, the first self-contained breadmaker for household use was released in Japan in 1986 by the Matsushita Electric Industrial Co. (now Panasonic) based on research by project engineers and software developer Ikuko Tanaka, who trained with the ...
A cooking pot made out of clay Cleaver: Hacking through bone or slicing large vegetables (such as squash). The knife's broad side can also be used for crushing in food preparation (such as garlic). A large broad bladed knife. Colander: Used for draining substances cooked in water A bowl-shaped container with holes, typically made from plastic ...
A baker places a hot sheet pan full of bread rolls onto a cooling rack.. A sheet pan, also referred to as baking tray, baking sheet, or baking pan, is a flat, rectangular metal pan placed in an oven and used for baking pastries such as bread rolls, cookies, sheet cakes, Swiss rolls, and pizzas.
A bread pan, also called a loaf pan, [1] is a kitchen utensil in the form of a container in which bread is baked. Its function is to shape bread while it is rising during baking . The most common shape of the bread pan is the loaf , or narrow rectangle, a convenient form that enables uniform slicing.
The Middle Ages, Everyday Life in Medieval Europe by Jeffrey L. Singman (Sterling publishers) offers the following observation: "The place setting also included a trencher, a round slice of bread from the bottom or the top of an old loaf, having a hard crust and serving as a plate. After the meal, the sauce-soaked trenchers were probably ...
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