About Tools 4-2

about t o o l s

Minggu-2

16 August 2018

Chocolate fountain

                             A chocolate fountain is a device for serving chocolate fondue. Typical examples resemble a stepped cone, standing 2–4 feet tall with a crown at the top and stacked tiers over a basin at the bottom. The basin is heated to keep the chocolate in a liquid state so it can be pulled into a center cylinder then vertically transported to the top of the fountain by an Archimedes Screw. From there it flows over the tiers creating a chocolate "waterfall" in which food items like strawberries or marshmallows can be dipped.      

      Melted chocolate is very temperamental, so rich couverture chocolate, which is high in cocoa butter, is commonly used to ensure consistent flow. If the cocoa butter content of the chocolate is too low, an additive must be mixed in to decrease viscosity. (Vegetable oil is most commonly used to do this.)

     But even couverture chocolate unless specifically designed for fountains often still requires an additive to make it flow smoothly.

Bread knife

 

Bread knives are used for cutting bread and are one of many kitchen knives used by chefs. The serrated blades of bread knives are able to cut soft bread without crushing it.

oven Gloves

  

An oven glove, or oven mitt, is an insulatedglove or mitten usually worn in the kitchen to easily protect the wearer's hand from hot objects such as ovens, stoves, cookware, etc. They are similar to, but different from, pot-holders.