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Minggu ke-2
20-Februari-2018
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BOWL
A bowl is a round, open-top container used in many cultures to serve hot and cold food. Bowls
are also used for drinking, as in the case of caffè latte. Bowls are typically
small and shallow, as in the case of bowls used for single servings of soup or
cereal. Some bowls, such as punch bowls, serving bowls, fruit bowls and salad
bowls are larger and often intended to serve many people.
Modern bowls can be made of ceramic, metal, wood, plastic,
and other materials. Their appearance can range from very simple designs of a
single color to designs sophisticated artwork.
Bowls have existed for thousands of years. Very early
bowls have been found in China, Ancient Greece, Crete and in certain Native
American cultures.
FRYING PAN
A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 200 to 300 mm (8 to
12 in) in diameter with relatively low sides that flare outwards, a long
handle, and no lid. Larger pans may have a small grab handle opposite the main
handle. A pan of similar dimensions, but with less flared vertical sides and
often with a lid, is called a saute pan. While a sauté pan
can be used like a frying pan, it is designed for lower heat cooking methods,
namely sauteing.
Cast iron and carbon steel frying pans must be seasoned before
use and periodically afterwards, and should be cleaned with care not to remove
the seasoned coating.
Frying pans made from copper are tinned to
prevent toxic reactions between the copper and the food being cooked and may
occasionally need re-tinning. Some cooks also polish the exterior to remove tarnish.
Uncoated aluminium and stainless
steel frying pans require very little maintenance. Frying pans with non-stick coatings such as Teflon cannot safely be heated past the
decomposition point of their coatings (about 260 °C (500 °F), though
high-heat coatings are available).
WOODEN SPATULA
A wooden spoon is a utensil commonly used in food preparation and stir some
materials food. Before electric
mixers became common,
wooden spoons were often used to cream together butter and sugar in recipes such as shortbread or Victoria
sponge cake.
They are still used for stirring many different
kinds of food and beverages,
especially soups and casseroles during preparation, although they tend
to absorb strong smells such as onion and garlic.
Wooden spoons are generally preferred for cooking because of their versatility.
