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A lame (/ l æ m, l eɪ m /, from French lame, inherited from Latin lāmina, meaning saw) is a double-sided blade that is used to slash the tops of bread loaves in baking. A lame is used to score (also called slashing or docking ) bread just before the bread is placed in the oven.
The labrys, or pelekys, is the double axe Zeus uses to invoke storm and, the relatively modern Greek word for lightning is "star-axe" (ἀστροπελέκι astropeleki) [19] The worship of the double axe was kept up in the Greek island of Tenedos and in several cities in the south-west of Asia Minor, and it appears in later historical times ...
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.
Photo: Getty. The hole in the center of the ladle is actually used to measure out a single serving of pasta. It works best with spaghetti and linguine.
Mattock: A dual-purpose axe, combining an adze and axe blade, or sometimes a pick and adze blade. Pickaxe: An axe with a large pointed end, rather than a flat blade. Sometimes exists as a double-bladed tool with a pick on one side and an axe or adze head on the other. Often used to break up hard material, such as rocks or concrete.
There are a number of regular knife cuts that are used in many recipes, each producing a standardized cut piece of food. The two basic shapes are the strip and the cube. The two basic shapes are the strip and the cube.
Purpose in food preparation Design Image Apple corer: To remove the core and pips from apples and similar fruits Apple cutter: To cut apple and similar fruits easily while simultaneously removing the core and pips. Cf. peeler: Baster: Used during cooking to cover meat in its own juices or with a sauce.
A kitchen knife is any knife that is intended to be used in food preparation.While much of this work can be accomplished with a few general-purpose knives — notably a large chef's knife and a smaller serrated blade utility knife — there are also many specialized knives that are designed for specific tasks such as a tough cleaver, a small paring knife, and a bread knife.