tools

About Tools (3)

( 28 August- 11 Sept 2017 )

5 & 6 Weeks

Rolling Pin

 

A rolling pin is a cylindrical food preparation utensil used to shape and flatten dough.

 *Types Of Rolling Pin :

a.  Rod: Thin rods typically made of wood around 2–3 cm in diameter. They are used by rolling the rod across the dough using one's palm.

b.  Roller: Consists of a thick heavy roller made of a variety of materials around 7–10 cm in diameter with thinner handles which extend through the roller.

c. Textured: Some specialized rolling pins have textured surfaces that mark and indents the dough surfaces for special breads and pancakes.

Rolling pins is a variety of sizes, shapes and materials including glass, ceramic, acrylic, bakelite, copper, brass, aluminium, silicone, wood, stainless steel, marble, and plastic. Some are hollow and are able to be filled with cold or warm water to better roll a desired food. Marble rolling pins are often cooled in a refrigerator for maintaining a cold dough while making puff pastry.


                                                          Dought scrapers

            A scraper is a kitchen implement made of metal  plastics (such as polyethylene, nylon, or polypropylene) woodrubber or silicone rubber.

Dough scrapers, or pastry scrapers, are more rigid implements, often made of a metal rectangle with a wooden, plastic, or metal handle running along one long edge not only for more comfortable grip, but also to add rigidity.

This  is used to manipulate raw dough, by scraping it from a surface on which it has been rolled, as well as to slice it.

 Grater

             A grater (also known as a shredder) is a kitchen utensil used to grate foods into fine pieces. It was invented by François Boullier in the 1540s.

          Several types of graters feature different sizes of grating slots, and can therefore aid in the preparation of a variety of foods. They are commonly used to grate cheese and lemon or orange peel (to create zest), and can also be used to grate other soft foods. They are commonly used in the preparation of toasted cheese, Welsh rarebit, and dishes which contain cheese sauce such as macaroni and cheese, cauliflower cheese.