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Kitchen Utensi ls
A kitchen utensil is a hand-held, typically small tool or utensil that is used in the kitchen, for food-related functions. A cooking utensil is a utensil used in the kitchen for cooking. Other names for the same thing, or subsets thereof, derive from the word ware, and describe kitchen utensils from a merchandising (and functional) point of view: kitchenware, wares for the kitchen; ovenware and bakeware, kitchen utensils that are for use inside ovens and for baking; cookware, merchandise used for cooking; and so forth. A partially overlapping category of tools is that of eating utensils, which are tools used for eating (c.f. the more general category of tableware). Some utensils are both kitchen utensils and eating utensils. Cutlery (i.e. knives and other cutting implements) can be used for both food preparation in a kitchen and as eating utensils when dining. Other cutlery such as forks and spoons are both kitchen and eating utensils. Other names used for various types of kitchen utensils, although not strictly denoting a utensil that is specific to the kitchen, are according to the materials they are made of, again using the -ware suffix, rather than their functions: earthenware, utensils made of clay; silverware, utensils (both kitchen and dining) made of silver; glassware, utensils (both kitchen and dining) made of glass; and so forth. These latter categorizations include utensils made of glass, silver, clay, and so forth that are not necessarily kitchen utensils.


Builder, in building the little house, In every way you may please yourself; But please please me in the kitchen chimney: Dont build me a chimney upon a shelf. - ROBERT FROST


A knife (plural knives) is a cutting tool with an exposed cutting edge or blade, hand-held or otherwise, with or without a handle. Knife-like tools were used at least two-and-a-half million years ago, as evidenced by the Oldowan tools. Originally made of rock, flint, and obsidian, knives have evolved in construction as technology has, with blades being made from bronze, copper, iron, steel, ceramics, and titanium. Many cultures have their unique version of the knife. Due to its role as humankinds first tool, certain cultures have attached spiritual and religious significance to the knife. Most modern-day knives follow either a fixed-blade or a folding construction style, with blade patterns and styles as varied as their makers and countries of origin. Tongs are used for gripping and lifting tools, of which there are many forms adapted to their specific use. Some are merely large pincers or nippers, but the greatest number fall into three classes: 1. Tongs which have long arms terminating in small flat circular ends of tongs and are pivoted close to the handle, as in the common fire-tongs, used for picking up pieces of coal and placing them on a fire. 2. Tongs consisting of a single band of metal bent round one or two bands joined at the head by a spring, as in sugar-tongs (a pair of usually silver tongs with claw-shaped or spoon-shaped ends for serving lump sugar), asparagus-tongs and the like. 3.Tongs in which the pivot or joint is placed close to the gripping ends, such as a drillers round tongs, blacksmiths tongs or crucible-tongs. The tongs are the most-used cooking utensil when grilling or barbecuing, as they provide a way to move, rotate and turn the food with delicate precision.



A ladle is a type of serving spoon used for soup, stew, or other foods. Although designs vary, a typical ladle has a long handle terminating in a deep bowl, frequently with the bowl oriented at an angle to the handle to facilitate lifting liquid out of a pot or other vessel and conveying it to a bowl. Some ladles involve a point on the side of the basin to allow for finer stream when pouring the liquid; however, this can create difficulty for left handed users, as it is easier to pour towards ones self. Thus, many of these ladles feature such pinches on both sides. Ladles are usually made of the same stainless steel alloys as other kitchen utensils; however, they can be made of aluminium, silver, plastics, melamine resin, wood, bamboo or other materials. Ladles are made in a variety of sizes depending upon use; for example, the smaller sizes of less than 5 inches in length are used for sauces or condiments, while extra large sizes of more than 15 inches in length are used for soup or punch.


A peeler (potato peeler or apple peeler) is a metal blade attached to a wooden, metal or plastic handle that is used to remove the outer skin or peel thus peeling certain vegetables, frequently potatoes, and fruits such as apples, pears, et cetera. The Lancashire and Econome designs involve the blade as an extension of a handle, in much the same way as the blade is attached to a knife. A right hander typically holds the potato in his left hand and holding the peeler in the fingers of the right hand and the top of the potato with the thumb of the right hand. The action then involves using the fingers of the right hand to pull the peelers blade over the skin of the potato, turning it slightly so that it digs in and removes the potato skin, in a movement towards the right thumb. This also uses the grip of the right thumb to allow the movement of the fingers of the right hand to be based on the contraction of the right hand in a claw movement which is easier to accomplish than if the movement of the right fingers were to be controlled by the right arm or wrist.



A whisk is a cooking utensil used in food preparation to blend ingredients smooth, or to incorporate air into a mixture, in a process known as whisking or whipping. Most whisks consist of a long, narrow handle with a series of wire loops joined at the end. The wires are usually metal, but some are plastic for use with nonstick cookware. Whisks are also made from bamboo. Whisks are commonly used to whip egg whites into a firm foam to make meringue, or to whip cream into whipped cream. A makeshift whisk may be constructed by taking two forks and placing them together so the tines interlock and make a cage. This is far more effective than a single fork at incorporating air into a mixture. The term spatula is used to refer to various small implements with a broad, flat, flexible blade used to mix, spread and lift materials including foods, drugs, plaster and paints. The term derives from the Latin word for a flat piece of wood or splint (a diminutive form of the Latin spatha, meaning broadsword), and hence can also refer to a tongue depressor. The words spade (digging tool) and spathe are similarly derived. The word spatula is known to have been used in English since 1525. Spatulas have a handle long enough to keep the holders hand away from what is being lifted, or flipped. The blade often has one side longer than the other. The right side (as used) tends to be longer than the left, as this is more effective for right-handed people[citation needed]. Left-handed spatulas exist, but are rare. The blade may be perforated with holes or slots allowing liquids to flow through.



A cutting board is a durable board on which to place material for cutting. The kitchen cutting board is commonly used in preparing food; other types exist for cutting raw materials such as leather or plastic. Kitchen cutting boards are often made of wood or plastic and come in various widths and sizes. There are also cutting boards made of glass, steel or marble, which are easier to clean than wooden or plastic ones such as nylon or corian, but tend to damage knives due to their hardness. Rough cutting edges such as serrated knives abrade and damage a cutting surface more rapidly than do smooth cutting implements.

A potato masher or bean masher is a food preparation utensil used to crush soft food for such dishes as mashed potatoes, apple sauce, or refried beans. Potato mashers are used to mash a variety of foods, but most often potatoes, hence the name. They are normally used in a home kitchen, but also may be used in commercial kitchens. Commercial mashers are often of larger design (up to 32 inches in base width). Other common uses include mashing pumpkins and rutabagas for soup, making hummus, guacamole, chili, baking mix, egg salad, or even pures (depending on the fineness of the ridges).



A garlic press is a kitchen utensil to crush garlic cloves efficiently by forcing them through a grid of small holes, usually with some type of piston. Many garlic presses also have a device with a matching grid of blunt pins to clean out the holes. Garlic presses present a convenient alternative to mincing garlic with a knife, especially because a clove of garlic can be passed through a sturdy press without even removing its peel. The peel remains in the press while the garlic is extruded out. Some sources also claim that pressing with the peel on makes cleaning the press easier. Garlic crushed by a press is generally believed to have a different flavor from minced garlic; since more cell walls are broken, more of garlics strong flavor compounds are liberated. A few sources prefer the flavor of pressed garlic. Raw-foods chef Rene Underkoffler says a good garlic press makes dealing with garlic a clean pleasure. Pressed garlic has a lighter, more delicate flavor than minced garlic because it excludes the bitter center stem. The magazine Cooks Illustrated says a good garlic press can break down cloves more finely and evenly than an average cook using a knife, which means better distribution of garlic flavor throughout any given dish. On the other hand, some chefs say garlic crushed in a press has an inferior flavor compared to other forms of garlic. For instance, chef Anthony Bourdain calls garlic presses abominations and advises dont put it through a press. I dont know what that junk is that squeezes out of the end of those things, but it aint garlic. The British cookery writer Elizabeth David once wrote an essay titled Garlic Presses are Utterly Useless; Alton Brown has expressed suspicion about them on account of their having only one function (being unitask). Cooks Illustrated lists some additional uses for a garlic press, such as mashing other small items (including olives, capers, anchovies, and canned chipotles) or pressing out small quantities of onion or shallot juice. A can opener (in North American English and Australian English) or tin opener (in British and Commonwealth English) is a device used to open metal cans. Although preservation of food using tin cans had been practiced since at least 1772 in the Netherlands, the first can openers were patented only in 1855 in England and in 1858 in the United States. Those openers were basically variations of a knife, and the 1855 design continues to be produced. The first can opener consisting of the now familiar sharp rotating cutting wheel, which travels around the cans ring slicing open the lid, was invented in 1870 but people found it difficult to operate. A breakthrough came in 1925 when a second, serrated wheel was added to hold the cutting wheel on the ring of the can. This easy to use design has become one of the most popular can opener models.


ctrical Ele liances App

Home appliances are electrical/mechanical machines which accomplish some household functions, such as cooking or cleaning. This division is also noticeable in the service area of these kinds of products. Brown goods usually require high technical knowledge and skills (which get more complex with time, such as going from a soldering iron to a hot-air soldering station), while white goods need more practical skills and brute force to manipulate the devices and heavy tools required to repair them. major appliances comprise major household appliances and may include:, , refrigerator, kitchen stove, microwave ovens.


Rice Cooker
A rice cooker or rice steamer (also known more colloqially as a rice maker) is a container or kitchen appliance dedicated to cooking rice. Rice can also be cooked in general-purpose saucepans. Cooking rice has traditionally been a process which required attention to ensure the rice was cooked properly. Electric rice cookers automate the process by mechanically or electronically controlling heat and timing, thus freeing up a heating element on the cooking range that had to be occupied, otherwise for rice cooking. Although the rice cooker does not necessarily speed up the cooking process, with an electric rice cooker the cooks involvement in cooking rice is reduced to simply measuring the rice, preparing the rice properly and using the correct amount of water. Once the rice cooker is set to cook, the rice will be cooked with no further attention. Many modern cookers have a heat-insulating casing and a warming mechanism. When the rice is determined to be fully cooked, the unit will automatically switch to the keep warm cycle, thus preventing the rice from being overcooked and keeping the rice warm until it is ready to be served. The degree of insulation provided by the casing can also be used to keep cold solids cold. It takes about 30 minutes to 1 hour for most electric rice cookers to complete cooking. Some advanced models can back-calculate the cooking start time from given finish time. The time required for cooking rice depends on the amount of rice, the power of the heating elements, and atmospheric pressure, thus it is not constant. Pressure-cooker models are not influenced by atmospheric pressure. The special features distinguish high-end models from lower-cost, simpler models.

Coffeemakers or coffee machines are cooking appliances used to brew coffee without having to heat water in a separate container. While there are many different types of coffeemakers using a number of different brewing principles, in the most common devices, coffee grounds are placed in a paper or metal filter inside a funnel, which is set over a glass or ceramic coffee pot, a cooking pot in the kettle family. Cold water is poured into a separate chamber, which is then heated up to the boiling point, and directed into the funnel. This is also called automatic drip-brew.

A microwave oven, often colloquially shortened to microwave, is a kitchen appliance that heats food by dielectric heating accomplished with radiation used to heat polarized molecules in food. Microwave ovens heat foods quickly and efficiently because excitation is fairly uniform in the outer 2538 mm of a dense (high water content) food item; food is more evenly heated throughout (except in thick, dense objects) than generally occurs in other cooking techniques Microwave ovens are popular for reheating previously cooked foods and cooking vegetables. They are also useful for rapid heating of otherwise slowly prepared cooking items, such as hot butter and fats,chocolate. Unlike conventional ovens, microwave ovens usually do not directly brown or caramelize food, since they rarely attain the necessary temperatures to do so. Exceptions occur in rare cases where the oven is used to heat frying-oil and other very oily items (such as bacon), which attain far higher temperatures than that of boiling water. The boiling-range temperatures produced in high-watercontent foods give microwave ovens a limited role in professional cooking,[1] since it usually makes them unsuitable for achievement of culinary effects where the flavors produced by the higher temperatures of frying, browning, or baking are needed. However, additional kinds of heat sources can be added to microwave packaging, or into combination microwave ovens, to produce these other heating effects, and microwave heating may cut the overall time needed to prepare such dishes.

Microwave Oven

Coffee Maker

Waffle Maker
A waffle iron is a cooking appliance used to make waffles. It usually consists of two hinged metal plates, molded to create the honeycomb pattern found on waffles. The iron is heated and either batter is poured or dough is placed between the plates, which are then closed to bake the waffle. Modern waffle iron makers offer a large variety of choices. Some waffle irons can make a very thin waffle, capable of making waffle cones or Pizzelle. While there is no set standard of classification for waffle shapes or thicknesses, models that fall within the most common shapes and thicknesses are often labeled as traditional or classic. Models that make thicker and/or larger pocketed waffles are often labeled as Belgian waffle makers. In the USA, the most commonly used determining factor of whether a waffle is a Belgian waffle or not is the thickness and/or pocket size, although the recipes between Belgian waffles and American waffles do differ.

A refrigerator (colloquially fridge) is a common household appliance that consists of a thermally insulated compartment and a heat pump (mechanical, electronic, or chemical) that transfers heat from the inside of the fridge to its external environment so that the inside of the fridge is cooled to a temperature below the ambient temperature of the room. Cooling is a popular food storage technique in developed countries. Lower temperatures in a confined volume lowers the reproduction rate of bacteria, so the refrigerator reduces the rate of spoilage. A refrigerator maintains a temperature a few degrees above the freezing point of water. Optimum temperature range for perishable food storage is 3 to 5 C (37 to 41 F).[1] A similar device that maintains a temperature below the freezing point of water is called a freezer. The refrigerator is a relatively modern invention. It replaced the icebox, which was a common household appliance for almost a century and a half prior. For this reason, a refrigerator is sometimes referred to as an icebox.