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ABOUT
TOOLS
MID TEST
20-Maret-2018
Knife chesee
A cheese knife is
a type of kitchen knife specialized
for the cutting of cheese. Different cheeses require
different knives, according primarily to hardness; most often "cheese
knife" refers to a knife designed for soft cheese.
Various non-knife devices are used for cutting
cheese, such as a wire cheese cutter, which completely avoids adhesion, a cheese slicer, used primarily for thin slices of medium-hard cheeses, used
especially in Scandinavia for cutting cheese for sandwiches, and
the girolle, used to cut the hard Tête de Moine cheese by scraping.
Egg
slicer
An egg slicer is
a food preparation utensil used to slice peeled, hard-boiled
eggs quickly and evenly. An egg
slicer consists of a slotted dish for holding the egg and a hinged plate of
wires or blades that can be closed to slice
A kitchen utensil that is used to cut
hardboiled eggs into uniform round slices. This kitchen utensil is typically
made of aluminum or stainless steel with wire blades that slice through the egg
as it rests in an oval pocket. An egg slicer can be used to create individual
slices for sandwiches, salads, canapes, or other similar needs. If large
quantities of eggs are being prepared for salads, a method that works faily
well to dice eggs is to use a common cooling rack with narrow-wired square
grids. Simply place the cooling rack on top of an open bowl and press the egg
through the cooling rack into the bowl below. It will typically dice the egg
nicely and provide a faster method of dicing eggs quickly.
Hand blender
An immersion
blender, stick
blender, wand
blender, hand
blender, or Bermixer (after
the brand name of professional models made by Dito-Electrolux) is a
kitchen blade grinder used
to blend ingredients or pure food in the container in which they are being
prepared. Larger immersion blenders for commercial use are sometimes
nicknamed boat motors (popularized
by Emeril Lagasse and Alton Brown). Uses
include pure soups and emulsifying sauces.
A stick blender comprises an electric motor driving rotating cutting
blades at the end of a shaft which can be immersed in the food being blended,
inside a housing which can be held by hand. Some can be used while a pan is on
the stove. Immersion blenders are distinguished from worktop blenders and food processors that require food to be placed in a special vessel for
processing. They are distinguished from hand mixers, which mix but do not chop.
The immersion blender was invented in Switzerland by Roger
Perrinjaquet, who patented the idea on March 6, 1950.[citation needed] He called the new appliance "bamix", a portmanteau of the French "bat et mixe" (beats and mixes). The
immersion blender has been in use in European professional kitchens since the
1960s.
Models for home and light commercial use typically have an immersible
shaft length of about 16 centimetres (6.3 in), but heavy-duty commercial
models are available with a shaft up to 53 centimetres (21 in) or more.[1] Home models are available in corded or cordless versions.
Motor power rating ranges from about 120 W[2] to over 600 W for a heavy-duty model.[1] Domestic models may be supplied with a goblet or other
accessories.
