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Kitchenware refers to the tools, utensils, appliances, dishes, and cookware used in food preparation and the serving of food. [1] [2] Kitchenware can also be used to hold or store food before or after preparation. [3] [4]
Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware. There is a great variety of cookware and bakeware in shape, material, and inside surface.
Butcher's twine, Cooking twine, Kitchen string, Kitchen twine: For trussing roasts of meat or poultry. Twine must be cotton—never synthetic—and must be natural—never bleached—in order to be "food grade". Whisk: Balloon whisk, gravy whisk, flat whisk, flat coil whisk, bell whisk, and other types.
Cheesecloth is a loosewoven cotton cloth, such as is used in pressing cheese curds. Chiffon Chiffon is a sheer fabric made of silk or rayon. Chino cloth Chino cloth is a kind of twill fabric, usually made primarily from cotton. Chintz Chintz is calico cloth printed with flowers and other devices in different colors. It was originally of Eastern ...
Cheesecloth is a loose-woven gauze-like carded cotton cloth used primarily in cheesemaking and cooking. [1] The fabric has holes large enough to quickly allow liquids (like whey) to percolate through the fabric, but small enough to retain solids like cheese curds. [2]
This is a list of serving utensils.. Knives. Splayd; Sporf; Spife; Knork; Butter knife; Cake and pie server; Spoons. Spork; Caviar spoon; Ladle (spoon) Salt spoon; Scoop (utensil) Slotted spoon
A cooking vessel is a type of cookware or bakeware designed for cooking, baking, roasting, boiling or steaming. Cooking vessels are manufactured using materials such as steel, cast iron, aluminum, clay and various other ceramics. [1] All cooking vessels, including ceramic ones, absorb and retain heat after cooking has finished. [2]
Otoshi buta (落し蓋, literally: drop-lid) are Japanese-style drop-lids for use in Japanese cooking. These round lids float on top of the liquid in a pot while simmering foods. They ensure that the heat is evenly distributed and reduce the tendency of liquid to boil with large bubbles.
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