The Food Magazine

7/29/2019 The Food Magazine

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theFOODd

Delicious

ChickenandPorkDishes10

Top Ten

FiveNe w e s tElectricalAppliances

Ho w To :


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Submitted By:

JAMINA SOFIA

A. LOTERTE

Submitted To:

MRS. JULIE A.SALES


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TOP TEN

KitchenUtensilsKitchenUtensilsA 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 thekitchen 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; cook-

ware, 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 uten-

sils 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 de-

noting a utensil that is specic to the kitchen, are according to the materials they

are made of, again using the -ware sufx, rather than their functions: earthen-

ware, utensils made of clay; silverware, utensils (both kitchen and dining) madeof 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


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TOP TEN KITCHEN UTENSILS

TONGS

KNIFE

1. Tongs which have long arms terminating in

small at circular ends of tongs and are pivoted

close to the handle, as in the common re-tongs,

used for picking up pieces of coal and placing

them on a re.

2. Tongs consisting of a single band of metal

bent round one or two bands joined at the headby 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 deli-

cate precision.

Tongs are used for gripping

and lifting tools, of which

there are many forms adapted

to their specic use. Some are

merely large pincers or nip-

pers, but the greatest number

fall into three classes:

A knife (plural knives) is a cutting tool with an ex-

posed 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, int,

and obsidian, knives have evolved in construction as

technology has, with blades being made from bronze,

copper, iron, steel, ceramics, and titanium. Many cul-

tures have their unique version of the knife. Due to

its role as humankinds rst tool, certain cultures have

attached spiritual and religious signicance to the

knife.

Most modern-day knives follow either a xed-blade

or a folding construction style, with blade patterns

and styles as varied as their makers and countries oforigin.


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LADLE

PEELER

A ladle is a type of serving spoon used for

soup, stew, or other foods. Although de-

signs 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 oth-

er vessel and conveying it to a bowl. Some

ladles involve a point on the side of the

basin to allow for ner stream when pour-

ing the liquid; however, this can create dif-

culty 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 stain-less 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 veg-

etables, 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

ngers of the right hand and the top of the potato with thethumb of the right hand. The action then involves using

the ngers 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 ngers of the right hand to be

based on the contraction of the right hand in a claw move-

ment which is easier to accomplish than if the movement

of the right ngers were to be controlled by the right arm

or wrist.


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The term spatula is used to refer to various

small implements with a broad, at, ex-

ible blade used to mix, spread and lift ma-

terials including foods, drugs, plaster andpaints. The term derives from the Latin

word for a at piece of wood or splint (a

diminutive form of the Latin spatha, mean-

ing broadsword), and hence can also refer

to a tongue depressor. The words spade

(digging tool) and spathe are similarly de-

rived. The word spatula is known to have

been used in English since 1525. Spatu-

las have a handle long enough to keep the

holders hand away from what is being

lifted, or ipped. 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 spat-

ulas exist, but are rare. The blade may be

perforated with holes or slots allowing liq-

uids to ow through.

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SPATULA

WHISK

A whisk is a cooking utensil used in food

preparation to blend ingredients smooth, or

to incorporate air into a mixture, in a pro-

cess known as whisking or whipping. Most

whisks consist of a long, narrow handle with

a series of wire loops joined at the end. Thewires 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 rm foam to make meringue,

or to whip cream into whipped cream.

A makeshift whisk may be constructed by

taking two forks and placing them togetherso the tines interlock and make a cage. This

is far more effective than a single fork at

incorporating air into a mixture.


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CUTTINGBOARD

POTATO

MASHER

A cutting board is a durable

board on which to place mate-

rial for cutting. The kitchen cut-

ting 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 co-

rian, 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 prepara-

tion 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 (depend-

ing on the neness of the ridges).


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CAN OPENER

GARLIC

PRESS

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 beenpracticed since at least 1772 in the Nether-

lands, the rst can openers were patented

only in 1855 in England and in 1858 in the

United States. Those openers were basi-

cally variations of a knife, and the 1855 de-

sign continues to be produced. The rst can

opener consisting of the now familiar sharp

rotating cutting wheel, which travels around

the cans ring slicing open the lid, was in-

vented in 1870 but people found it difcult

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.

A garlic press is a kitchen utensil to crush garlic clovesefciently 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 avor from minced garlic; since more cell

walls are broken, more of garlics strong avor com-

pounds are liberated. A few sources prefer the avor

of pressed garlic. Raw-foods chef Rene Underkof-

er says a good garlic press makes dealing with gar-

lic a clean pleasure. Pressed garlic has a lighter, more

delicate avor than minced garlic because it excludes

the bitter center stem. The magazine Cooks Illustrat-

ed says a good garlic press can break down cloves

more nely and evenly than an average cook using a

knife, which means better distribution of garlic avor

throughout any given dish.

On the other hand, some chefs say garlic crushed in a

press has an inferior avor 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 UtterlyUseless; Alton Brown has expressed suspicion about

them on account of their having only one function (be-

ing unitask).

Cooks Illustrated lists some additional uses for a garlic

press, such as mashing other small items (including ol-

ives, capers, anchovies, and canned chipotles) or press-

ing out small quantities of onion or shallot juice.


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Rice Cooker

Electrical

Appliances

Ne w e s t

Home appliances are electrical/mechanical machines which ac-

complish some household functions, such as cooking or clean-

ing. 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 ov-

ens.

A rice cooker or rice steamer (also known

more colloqially as a rice maker) is a contain-

er or kitchen appliance dedicated to cooking

rice. Rice can also be cooked in general-pur-

pose saucepans. Cooking rice has tradition-

ally been a process which required attention

to ensure the rice was cooked properly. Elec-

tric rice cookers automate the process by me-

chanically or electronically controlling heatand 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 beused to keep cold solids cold.

It takes about 30 minutes to 1 hour for most electric rice cookers to complete cooking. Some ad-

vanced models can back-calculate the cooking start time from given nish 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 inuenced by atmospheric pressure.

The special features distinguish high-end models from lower-cost, simpler models.


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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 efciently 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 tech-

niques 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 cara-melize food, since they rarely attain the

necessary temperatures to do so. Ex-

ceptions 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-water-

content foods give microwave ovens a

limited role in professional cooking,[1]since it usually makes them unsuit-

able for achievement of culinary ef-

fects where the avors produced by the

higher temperatures of frying, brown-

ing, 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.

MicrowaveOven

Coffee Maker

Coffeemakers or coffee machines are cooking

appliances used to brew coffee without hav-

ing 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 lter inside a fun-

nel, which is set over a glass or ceramic coffee

pot, a cooking pot in the kettle family. Cold wa-

ter 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.


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Refrigerator

WafeMaker

A refrigerator (colloquially fridge) is a com-

mon 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 devel-

oped countries. Lower temperatures in a con-

ned volume lowers the reproduction rate ofbacteria, so the refrigerator reduces the rate of

spoilage.

A refrigerator maintains a temperature a few

degrees above the freezing point of water. Op-

timum 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.

A wafe iron is a cooking appliance

used to make wafes. It usually

consists of two hinged metal plates,

molded to create the honeycomb

pattern found on wafes. The iron is

heated and either batter is poured or

dough is placed between the plates,

which are then closed to bake the

wafe. Modern wafe iron mak-

ers offer a large variety of choices.

Some wafe irons can make a very

thin wafe, capable of making waf-e cones or Pizzelle. While there is

no set standard of classication for

wafe shapes or thicknesses, mod-

els that fall within the most common

shapes and thicknesses are often la-

beled as traditional or classic.

Models that make thicker and/or

larger pocketed wafes are often la-

beled as Belgian wafe makers.

In the USA, the most commonlyused determining factor of whether

a wafe is a Belgian wafe or not

is the thickness and/or pocket size,

although the recipes between Bel-

gian wafes and American wafes

do differ.


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