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A towel (/ ˈ t aʊ (ə) l /) is a piece of absorbent cloth or paper used for drying or wiping a surface. Towels draw moisture through direct contact. Bathing towels and hand towels are usually made of cotton, linen, bamboo and synthetic microfibers. In households, several types of towels are used, such as hand towels, bath towels, and kitchen ...
Cake tins (or cake pans in the US) include square pans, round pans, and speciality pans such as angel food cake pans and springform pans often used for baking cheesecake. Another type of cake pan is a muffin tin, which can hold multiple smaller cakes. Sheet pans, cookie sheets, and Swiss roll tins are bakeware with large flat bottoms.
In Commonwealth English, paper towels for kitchen use are also known as kitchen rolls, kitchen paper, or kitchen towels. [2] For home use, paper towels are usually sold in a roll of perforated sheets, but some are sold in stacks of pre-cut and pre-folded layers for use in paper-towel dispensers. Unlike cloth towels, paper towels are disposable ...
A baker places a hot sheet pan full of bread rolls onto a cooling rack.. A sheet pan, also referred to as baking tray, baking sheet, or baking pan, is a flat, rectangular metal pan placed in an oven and used for baking pastries such as bread rolls, cookies, sheet cakes, Swiss rolls, and pizzas.
A dishcloth, dishrag, [1] or in British English, a tea towel, [2] is used in the kitchen to clean or dry dishes and surfaces. Dishcloths are typically made of cotton or other fibres, such as microfiber .
Various kitchen utensils on a kitchen hook strip. From left: – Pastry blender and potato masher – Spatula and (hidden) serving fork – Skimmer and chef's knife (small cleaver) – Whisk and slotted spoon – Spaghetti ladle – Sieve and measuring spoon set – Bottlebrush and ladle
Kitchen towel can refer to: Dishtowel in North American English, called tea towel in UK English; Paper towel in UK English ... Cookie statement; Mobile view ...
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.