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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
Pressure cooker; Ramekin – a small glazed ceramic or glass bowl used for cooking and serving various dishes; Rice cooker; Roasting pan; Sinseollo – A Korean dish that shares the proper name for the cooking vessel in which this dish is served; Siru – an earthenware steamer used to steam grain or grain flour dishes such as rice cakes. [32 ...
Anatomy is often described in planes, referring to two-dimensional sections of the body. A section is a two-dimensional surface of a three-dimensional structure that has been cut. A plane is an imaginary two-dimensional surface that passes through the body. Three planes are commonly referred to in anatomy and medicine: [1] [2]: 4
A kitchen stove, often called simply a stove or a cooker, is a kitchen appliance designed for the purpose of cooking food. Kitchen stoves rely on the application of direct heat for the cooking process and may also contain an oven, used for baking. "Cookstoves" (also called "cooking stoves" or "wood stoves") are heated by burning wood or ...
Rice cooker – also referred to as a rice steamer, is an electric kitchen appliance used to boil or steam rice. Apart from cooking rice, there are multiple recipes cooking options in modern rice cookers such as cooking lentils in rice cooker recipe, etc. Electric rice cookers were developed in Japan, where they are known as suihanki (Jap ...
The discipline of anatomy can be subdivided into a number of branches, including gross or macroscopic anatomy and microscopic anatomy. [9] Gross anatomy is the study of structures large enough to be seen with the naked eye, and also includes superficial anatomy or surface anatomy, the study by sight of the external body features.
Convection ovens distribute heat evenly around the food, removing the blanket of cooler air that surrounds food when it is first placed in an oven and allowing food to cook more evenly in less time and at a lower temperature than in a conventional oven.
A stainless steel frying pan. A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 20 to 30 cm (8 to 12 in) in diameter with relatively low sides that flare outwards, a long handle, and no lid.