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Metal laboratory sieves An ami shakushi, a Japanese ladle or scoop that may be used to remove small drops of batter during the frying of tempura ancient sieve. A sieve, fine mesh strainer, or sift, is a tool used for separating wanted elements from unwanted material or for controlling the particle size distribution of a sample, using a screen such as a woven mesh or net or perforated sheet ...
Food engineering is the industrial processes used to manufacture food. It involves coming up with novel approaches for manufacturing, packaging, delivering, ensuring quality, ensuring safety, and devising techniques to transform raw ingredients into wholesome food options. [7] A pizza factory in Germany, an example of food engineering
The rubber scraper (left) can be called a spatula in both UK and US English because it is a flat utensil used for mixing and spreading. The tool on the right is also called a dough cutter. In American English, spatula refers broadly to a number of broad, flat utensils. The word commonly refers to a turner or flipper (known in British English as ...
Molecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry. The composition (molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, reactant products) of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products.
A Bunsen burner, named after Robert Bunsen, is a kind of ambient air gas burner used as laboratory equipment; it produces a single open gas flame, and is used for heating, sterilization, and combustion. [1][2][3][4][5] The gas can be natural gas (which is mainly methane) or a liquefied petroleum gas, such as propane, butane, or a mixture.
Expeller pressing (also called oil pressing) is a mechanical method for extracting oil from raw materials. The raw materials are squeezed under high pressure in a single step. When used for the extraction of food oils, typical raw materials are nuts, seeds and algae, which are supplied to the press in a continuous feed.
Laboratory ovens are a common piece of equipment that can be found in electronics, materials processing, forensic, and research laboratories. These ovens generally provide pinpoint temperature control and uniform temperatures throughout the heating process. The following applications are some of the common uses for laboratory ovens: annealing ...
Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...