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Western culture has taken the development and specialization of eating utensils further, with the result that multiple utensils may appear in a dining setting, each with a different name and purpose. With the evolution of people's eating habits, further modification continues to take place, mostly in the West.
Yo-Yo [c] - In the Philippines around 1500, the Yo-Yo was a weapon. It consisted of a four pound stone attached to a rope about 20 feet long. Tribesmen used it in two ways. When hunting, they stood off to one side, held one end of the rope and threw the rock towards the legs of an animal.
The panabas is a chopping bladed weapon or tool from the Philippines, variously described as both a sword and a battle axe. [1] [2] [3] It has a distinctive long straight haft and a curving blade of various designs. It can range in size from 2 to 4 feet (61 to 122 cm) and can be held with one or both hands, delivering a deep, meat cleaver-like cut.
To lay spoons and other cooking utensils, to prevent cooking fluids from getting onto countertops Sugar thermometer: Candy thermometer: Measuring the temperature, or stage, of sugar Tamis: Drum sieve: Used as a strainer, grater, or food mill. A tamis has a cylindrical edge, made of metal or wood, that supports a disc of fine metal, nylon, or ...
Olla – a ceramic jar, often unglazed, used for cooking stews or soups, for the storage of water or dry foods, or for other purposes. Pipkin – an earthenware cooking pot used for cooking over direct heat from coals or a wood fire. Palayok – a clay pot used as the traditional food preparation container in the Philippines used for cooking ...
A double-beveled broad axe can be used for chopping or notching as well as hewing. When used for hewing, notches are chopped in the side of the log down to a marked line, a process called scoring. The pieces of wood between these notches are removed with an axe, a process called joggling, [ 3 ] and then the remaining wood is hewn to the line.
Kitchen utensils in bronze discovered in Pompeii. Illustration by Hercule Catenacci in 1864. Benjamin Thompson noted at the start of the 19th century that kitchen utensils were commonly made of copper, with various efforts made to prevent the copper from reacting with food (particularly its acidic contents) at the temperatures used for cooking, including tinning, enamelling, and varnishing.
Horseman's axe, circa 1475. The blade's punched decoration suggests German make. This is an example of a battle axe that was tailored for the use of a mounted knight. The wooden haft is modern. A battle axe (also battle-axe, battle ax, or battle-ax) is an axe specifically designed for combat. Battle axes were designed differently to utility ...
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