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Tweezers make use of two third-class levers connected at one fixed end (the fulcrum point of each lever), with the pincers at the others. When used, they are commonly held with one hand in a pen grip between the thumb and index finger (sometimes also the middle finger ), with the top end resting on the first dorsal interosseous muscle at the ...
Tongs for grilling, and tongs for serving salad or spaghetti are kitchen utensils of the same type. They provide a way to move, rotate and turn the food with delicate precision, or fetch a full serving in one grab. Tongs consist a single band of bent metal, as in sugar tongs, most asparagus tongs (which are no longer common) [2] and the like ...
Chopfork – A utensil with a fork at one end and chopsticks/tongs at the other. [3] Chork – Pointed and slightly curved tongs, which can be used like chopsticks (as pincers) or as a fork (for spearing). [4] [5] A different kind of chork is a fork with a split handle, which can be broken in half to make two chopsticks. [6]
The most common locking mechanism is a handle ratchet, which consists of an asymmetrically serrated short protrusion near the finger loop of one of the handles, and a corresponding hook on the other. As the forceps are closed, the opposing teeth engage and interlock, keeping the handles adducted and the jaw surfaces clamped constantly.
Used for lifting or turning food during cooking Flour sifter: Blends flour with other ingredients and aerates it in the process. [4] Food mill: Used to mash or sieve soft foods. Typically consists of a bowl, a plate with holes like a colander, and a crank with a bent metal blade which crushes the food and forces it through the holes. Funnel
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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.
The early tongs were scissor-like, occasionally in fancy shapes like storks with long beaks [8] or puppets grabbing the sugar with their hands. [3] The majority at the time were "sugar bows" with two elaborately decorated hands with openwork that were joined by a flexible arc hammered into a spring, so that the hands opened when no pressure was applied to the arms. [8]
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