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for preservation of the corpse Dissection scissors: Dissection scissors are used in autopsy to cut open body tissues. Arterial & jugular tubes: to draw or drain out all the blood before replacing it with embalming fluids like formaldehyde for preservation of structures as practiced in Anatomy Head rest: To elevate the head Restraint
Thermometer used to measure the internal temperature of meats and other cooked foods. Melon baller: Small scoop used to make smooth balls of melon or other fruit, or potatoes. [5] Mezzaluna: Herb Chopper To finely and consistently chop/mince foods, especially herbs. Microplane: To zest citrus fruits or finely grate hard foods such as cheese ...
Dissecting knife: sharp cutting instruments Toothed forceps: for tearing or holding structures Mallet: used as a hammer: Skull key: a T-shaped chisel used as a lever while removing skull cap [1] Large knife: to cleanly cut the brain into anatomical sections Rib shears: to cut through the ribs while opening the chest [2] Dissecting scissors: for ...
العربية; Aragonés; Azərbaycanca; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български
Kitchen utensils in bronze discovered in Pompeii. Illustration by Hercule Catenacci in 1864. Benjamin Thompson noted at the start of the 19th century that kitchen utensils were commonly made of copper, with various efforts made to prevent the copper from reacting with food (particularly its acidic contents) at the temperatures used for cooking, including tinning, enamelling, and varnishing.
Check out the slideshow above for the 10 best kitchen tools to help you get the most of your groceries. More from Kitchen Daily: 10 Flavor Enhancers that can Save you Money
Cutting and dissecting instruments: Scalpels, scissors, and saws are the most traditional. Elevators can be both cutting and lifting/retracting. Although the term dissection is broad, energy devices such as diathermy/cautery are often used as more modern alternatives. Grasping or holding instruments:
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards.