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Bowl: To hold food, including food that is ready to be served A round, open topped container, capable of holding liquid. Materials used to make bowls vary considerably, and include wood, glass and ceramic materials. Bread knife: To cut bread A serrated blade made of metal, and long enough to slice across a large loaf of bread. Using a sawing ...
Egg spoon — for eating soft boiled eggs; with a shorter handle and bowl than a teaspoon, and a bowl broadly round across the end, rather than pointed, intended to enable the user to scrape soft-boiled egg out of the shell; French sauce spoon — for eating sauce; similar to a dessert spoon, but with a flatter, notched bowl
In others, such as Japanese and Chinese, where bowls of food are more often raised to the mouth, little modification from the basic pair of chopsticks and a spoon has taken place. 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 ...
For a record label, see Kitchenware Records Various kitchen utensils on a kitchen hook strip. From left: – Pastry blender and potato masher – Spatula and (hidden) serving fork
A different design of combining the three main eating utensils of forks, spoons, and knives was created by Map Project Office, in collaboration with Fortnum and Mason, called the Tritensil. It was created by the studio in an attempt to improve the original sporf/spork, and create a more elegant, useful, cost-efficient, and environmentally ...
Three examples of typical stainless steel slotted spoons Special slotted spoons used to prepare absinthe. A slotted spoon is a spoon implement used in food preparation.The term can be used to describe any spoon with slots, holes or other openings in the bowl of the spoon which let liquid pass through while preserving the larger solids on top.
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This is a list of restaurant terminology.A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services.
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