Answers to Do You Know Your Kitchen Equipment?

Total Page:16

File Type:pdf, Size:1020Kb

Answers to Do You Know Your Kitchen Equipment? Cardinal Ice Equipment, Inc. Cardinal Ice Equipment, Inc. 3311 Gilmore Industrial Blvd. 1315 Read Street Unit I Louisville, KY 40213 Evansville, IN 47710 T 502 966 4579 T 812 468 8550 F 502 966 4098 F 812 468 8560 Answers to Do You Know Your Kitchen Equipment? 1. Every good chef needs an assortment of knives at his disposal. What type of knife would be best suited for slicing up a loaf of sour dough? The correct answer is: Serrated knife While you could chop through bread with any of these, a serrated knife would work the best. The edge of a serrated knife is notched like a saw and that allows it to easily cut items which have a hard outer surface and a soft interior, like bread and tomatoes. These knives come in all sizes and the largest is also commonly known as a bread knife. 2. This special utensil is commonly used to remove the top part of the skin from fruit like oranges and lemons. The correct answer is: Zester The "zest" is the top portion of the peel from a citrus fruit. This tool allows for the easy removal of the aromatic, oily zest from the bitter pith of the peel. The zest is used for flavoring dishes or as a nice garnish for drinks. 3. Which of the following items listed below does not fit with the others? The correct answer is: Ricer While all of these utensils have small holes to process food through, only the ricer requires that the chef actually force the food by applying pressure. A ricer can be used to make various types of noodles and dumplings among other dishes. Manitowoc American Blue Air True 3M Water Sinks & Ice Range Refrigeration Manufacturing Filtration Tables Multiplex Delfield Servend WelBilt RDI Ice Bags Cardinal Ice Equipment, Inc. Cardinal Ice Equipment, Inc. 3311 Gilmore Industrial Blvd. 1315 Read Street Unit I Louisville, KY 40213 Evansville, IN 47710 T 502 966 4579 T 812 468 8550 F 502 966 4098 F 812 468 8560 Answers to Do You Know Your Kitchen Equipment? 4. One very specialized tool found in the kitchen drawer has the singular purpose of cutting out small balls of fruit. It is called a ________ baller. The correct answer is: Melon The melon baller cuts out roughly 1" or so sized balls from fruits like cantaloupe, watermelon, honeydew, etc. (I suppose you could fill a bowl with ice cream using it too, but you'd be there a while!) 5. A bain-marie can be used in the kitchen to melt chocolate or make custards and sauces. What is it more commonly known as? The correct answer is: Double boiler It is essentially a pot over another pot filled with water. The water is brought to a boil which then causes the upper pot to stabilize at a high temperature without the risk of scalding or burning its contents. 6. This interesting kitchen aid is a perforated pot with a hand turned scraper. It sits on top of a bowl and is great for crushing fruit and removing seeds as well as mashing a variety of solids. What is the name of this item that is commonly referred to by its original manufacturers name? The correct answer is: Foley mill The original Foley food mill was known for its quality and versatility. Made from stainless steel and extremely durable, these are especially popular with people who do canning, make jellies and jams, or make other goods with fresh fruits and vegetables. Manitowoc American Blue Air True 3M Water Sinks & Ice Range Refrigeration Manufacturing Filtration Tables Multiplex Delfield Servend WelBilt RDI Ice Bags Cardinal Ice Equipment, Inc. Cardinal Ice Equipment, Inc. 3311 Gilmore Industrial Blvd. 1315 Read Street Unit I Louisville, KY 40213 Evansville, IN 47710 T 502 966 4579 T 812 468 8550 F 502 966 4098 F 812 468 8560 Answers to Do You Know Your Kitchen Equipment? 7. Typically when a chef needs to chop up small amounts of vegetables and herbs a simple knife does the job. However, there is another choice to perform this job but it requires both hands as it has two handles. What is it? The correct answer is: Mezzaluna The mezzaluna ("half moon") is constructed of either one or two curved blades with vertical handles at each end. An efficient rocking motion is used to cut up produce for use. Also referred to as a crescent knife, this utensil can take a little practice to master. 8. This unique knife, originating in Japan, has become more common in the U.S. of recent. It is differentiated from other kitchen knives because of its shape and overall look, which often incorporates a Granton edge to keep materials from sticking to the blade during chopping. The correct answer is: Santoku Santoku translates from Japanese essentially as "three virtues." This is because the knife is so well suited for chopping, dicing and mincing. It looks like a cross between a cleaver and a large chef's knife and is a great tool to have in the kitchen. 9. Creme brulee -- a dessert custard topped with hard caramel -- is typically served in a small glazed ceramic serving bowl. What is the name of this bowl? The correct answer is: Ramekin A ramekin can also be used to serve dishes like souffles or to individually present a garnish or condiment. Since the ramekin is typically a ceramic dish it has the added feature of being able to be put directly in the oven. Manitowoc American Blue Air True 3M Water Sinks & Ice Range Refrigeration Manufacturing Filtration Tables Multiplex Delfield Servend WelBilt RDI Ice Bags Cardinal Ice Equipment, Inc. Cardinal Ice Equipment, Inc. 3311 Gilmore Industrial Blvd. 1315 Read Street Unit I Louisville, KY 40213 Evansville, IN 47710 T 502 966 4579 T 812 468 8550 F 502 966 4098 F 812 468 8560 Answers to Do You Know Your Kitchen Equipment? 10. You've just returned from the market with a beautiful loaf of bread. The crust has been split on purpose on the top to let the bread "bloom" while baking. What utensil is used to score the dough before sticking it in the oven? The correct answer is: Lame A lame (pronounced "lahm") is a utensil with a razor sharp double sided blade attached to a long handle. The blade can be curved and it is very thin in order to give the breadmaker more control over the scoring and, hence, final appearance of the bread. Manitowoc American Blue Air True 3M Water Sinks & Ice Range Refrigeration Manufacturing Filtration Tables Multiplex Delfield Servend WelBilt RDI Ice Bags .
Recommended publications
  • Ancient Greek Vessels Pattern and Image
    ANCIENT GREEK VESSELS PATTERN AND IMAGE 1 ACKNOWLEDGMENTS It is my pleasure to acknowledge the many individuals who helped make this exhibition possible. As the first collaboration between The Trout Gallery at Dickinson College and Bryn Mawr and Wilson Colleges, we hope that this exhibition sets a precedent of excellence and substance for future collaborations of this sort. At Wilson College, Robert K. Dickson, Associate Professor of Fine Art and Leigh Rupinski, College Archivist, enthusiasti- cally supported loaning the ancient Cypriot vessels seen here from the Barron Blewett Hunnicutt Classics ANCIENT Gallery/Collection. Emily Stanton, an Art History Major, Wilson ’15, prepared all of the vessels for our initial selection and compiled all existing documentation on them. At Bryn Mawr, Brian Wallace, Curator and Academic Liaison for Art and Artifacts, went out of his way to accommodate our request to borrow several ancient Greek GREEK VESSELS vessels at the same time that they were organizing their own exhibition of works from the same collection. Marianne Weldon, Collections Manager for Special Collections, deserves special thanks for not only preparing PATTERN AND IMAGE the objects for us to study and select, but also for providing images, procuring new images, seeing to the docu- mentation and transport of the works from Bryn Mawr to Carlisle, and for assisting with the installation. She has been meticulous in overseeing all issues related to the loan and exhibition, for which we are grateful. At The Trout Gallery, Phil Earenfight, Director and Associate Professor of Art History, has supported every idea and With works from the initiative that we have proposed with enthusiasm and financial assistance, without which this exhibition would not have materialized.
    [Show full text]
  • Sanelli Colore
    CATALOGO GENERALE CARATTERISTICHE Lame SKIN Acciaio inox Bonpertuis specifico per coltelleria. PRINCIPALI Elevata durezza (54-56 HRC). MAIN FEATURES Ottima flessibilità. Elevato potere tranciante. CARACTÉRISTIQUES Filo a profilo convesso, controllato artigianalmente. PRINCIPALES Particolarmente studiato per uso professionale, garanzia di lunga durata. SKIN Blades Bonpertuis stainless steel specific for cutlery. High hardness (54-56 HRC). Excellent flexibility. High cutting power. Convex cutting-edge, hand-checked. Particularly designed for professional use, long life guarantee. Lames SKIN Acier inoxydable Bonpertuis spécifique pour coutellerie. Fermeté résistente (54-56 HRC). Bonne flexibilité Un potentiel tranchant élevé. Forme convexe du fil, à la main. Spécialement conçu pour un usage professionnel, garantie de longue durée. Manici SKIN Innovativa mescola di polipropilene. Design ergonomico esclusivo. Texturizzazione superficie a rugosità calibrata per una presa sicura. SKIN Handles New mix of polypropylene. Exclusive ergonomic design. Surface texturization with calibrated roughness for a safe grip. Manches SKIN Nouveau mélange de polypropylène. Design ergonomique exclusif. Texturation de la surface avec rugosité calibrée pour une prise sûre. MADE IN ITALY 39 348324 Mezzaluna manico tondo Mincing knife round handle Hachoir poignée ronde Lama/blade/lame 24 cm 348424 Mezzaluna manico piatto Mincing knife flat handle Hachoir poignée plate SKIN Lama/blade/lame 24 cm CARNI COTTE E POLLAME 100218.G Francese Butcher Boucher Lama/blade/lame
    [Show full text]
  • Product Catalog 2011- 2012
    Product Catalog 2011- 2012 Cookware • Kitchen Electrics • Cutlery • Bakeware Utensils & Gadgets • Accessories Our History 1994 – Utensils and Our mission at Calphalon is to be the approachable culinary Bakeware Launches expert in kitchenware, enhancing the home chefs’ food Calphalon expands its portfolio experience during planning, prep, cooking and baking. with the launch of its utensil and professional bakeware lines. A decade later, utensil designs were And here’s how it all began… updated to better meet consumer needs. 1963 – Original Calphalon Company Founded: Commercial Aluminum Cookware 1997 – Announcing The Calphalon Corporation Under its new name, The Calphalon Corporation reveals a new Company cookware line—Calphalon Commercial Nonstick—featuring Ronald Kasperzak purchases a Cool V™ handle technology. small metal spinning company in Perrysburg, Ohio — Commercial Metal. Renamed Commercial Aluminum Cookware Company, Ron’s purpose is to expand and upgrade the limited line of aluminum cookware for the food 1998 – Newell Purchases Calphalon service industry. With Newell’s purchase, The Calphalon Corporation joins a family of well-known brands, including Levolor, Sharpie, and 1968 – A Renaissance in Goody. The following year, Newell purchases the Rubbermaid brand, changing its name to Newell Rubbermaid. Cookware Commercial Aluminum Cookware is the first company to adapt and apply a new technology developed by the aerospace industry. Hard 2001 – New Tri-Ply Stainless anodizing is an electrochemical Calphalon launches process of treating raw aluminum Tri-Ply Stainless Steel to create a new professional line of cookware, designed cookware called Calphalon. with three layers that deliver even, consistent 1976 – Calphalon Hard Anodized Goes Retail heating, while matching Calphalon Professional Hard Anodized enters the retail market.
    [Show full text]
  • Lake Elmo Inn CATERING SERVICES
    Lake Elmo Inn CATERING SERVICES WORLD CLASS DINING CLOSE TO HOME • SERVING THE TWIN CITIES SINCE 1881 SIGNATURE DRINKS Spring Summer Raspberry-Orange Champagne Cocktail Limoncello Iced Tea 1 Raspberry ½ ounce Limoncello 1 tbsp. Grand Marnier ½ ounce Vodka 1 medium Orange 4 ounces Sweetened Brewed Tea, iced (cut in half and sliced in ¼ inch thick half moons) Lemon Slices, for garnish 3 ounces Champagne, chilled Pour Limoncello, Vodka, and Iced Tea over ice in tall Place a raspberry in the bottom of a Champagne Flute. glasses. Garnish with Lemon Slices and serve with Straws. Add a tablespoon of Grand Marnier to the glass. Place half a Slice of Orange on the rim of the glass. Fill flute three-quarters full of chilled Champagne and serve. Mango Tequila Sunset ½ ounce Tequila Classic Bellini 1 ounce Pomegranate Liqueur 1 tbsp. Peach Puree 4 ounces Mango Juice ½ ounce Peach Schnapps, chilled Ice Cubes ½ ounce Vodka, chilled Mango and Watermelon Balls, for garnish 3 ounces Champagne, chilled Fill a 10-ounce Highball Glass halfway with ice, and Pour the Peach Puree, the Schnapps, and the Vodka pour Tequila and Pomegranate Liqueur over the ice. Slowly top with Mango Juice for a layered drink. Place into a Champagne Flute. Pour the Champagne over the top and serve. a piece of Mango and a Watermelon Ball on a skewer for garnish. Mimosa with a Splash Blackberry Champagne 1 ounce Orange Juice, chilled 3 ounces Champagne, chilled ¾ ounce of Blackberry Simple Syrup ½ ounce Grand Marnier, chilled 3 ounces Champagne Orange Slices, cut into quarters for garnish 2 Blackberries, for garnish Pour the Blackberry Simple Syrup into a Champagne Pour the Orange Juice and Grand Marnier into a Flute and top with the Champagne.
    [Show full text]
  • How to Choose Knives Upstream and Downstream of Good Cooking There Is Always a Good Knife
    COLTELLERIE BERTI How to choose Knives Upstream and downstream of good cooking there is always a good knife. Every day we use many objects without knowing their intimate nature and without knowing which phenomena and undisputable physical laws determine their operation and usefulness for us .However, understanding such matters is impossible, considering the vast amount of knowledge it would require. These few pages, which make no claim to covering everything, will give you the opportunity of getting to know something more about knife making so you can use your knives better and get more satisfaction out of them. Handmade. Made in Italy. Choosing a knife for home. How to choose Is it normal to use saw blades to cut food other than bread, focaccia and products out of the oven? Is it really parsimonious to spend less for a knife that cuts badly and that you later have to throw away? Is it really an idea of the past to have high quality blades sharpened ever now and then, so you can still count on an excellent cutting tool through time? Is it a luxury to cut meat at the table with a hand made, smooth-bladed knife having a handle made of horn? We think not. This is why we feel it our duty to illustrate the essential cutting requirements with good knives, to all those who want to choose a knife set from our Collections. You can choose among preparation, serving and table knives with: Stainless steel blades with a high degree of carbon to ensure a long lasting cut.
    [Show full text]
  • Tooling/Dist. Catalog
    TOOLING & DISTRIBUTION PRODUCTS CATALOG M4 WHAT’S NEW... ELECTROFUSION GAUGE PIPE WRENCH ASSIST WEAK LINK Page 10 Page 45 Page 60 PIG PEN TEE’D UP MARKER GAS TORNADO Page 61 Page 64 Page 64 EZ JACK PLUNGER METER NUT WRENCH BEYER BOX Page 64 Page 75 Page 75 Reach out to your Tooling & Distribution Territory Manager for a demonstration of these innovative new products! 2 PLASTIC PIPE JOINING ....................................................................4 PLASTIC PIPE SQUEEZE & CUTTING ..............................................24 GAS MAIN TAPPING ......................................................................34 SERVICE RENEWAL........................................................................38 VALVE TOOLING ............................................................................42 FLOW STOP OFF, BAGS & PLUGS....................................................46 STEEL & CAST IRON PIPE CUTTING, BEVELING & SQUEEZING ........52 POLYETHYLENE VALVES & FITTINGS................................................58 MARKING, LOCATING & LEAK DETECTION ......................................62 SYSTEM PROTECTION ....................................................................68 3 Mulcare offers everything you need for all types of plastic pipe joining. Plastic Pipe Joining PHOENIX ELECTROFUSION PROCESSOR RITESCRAPE ELECTROFUSION SCRAPERS ELECTROFUSION MEASURING GAUGE ALIGNRITE ELECTROFUSION CLAMPS CHAMFER TOOLS MECHANICAL JOINING ALCOHOL WIPES E-Z PROBE PYROMETER TEMPIL STICKS 4 Plastic Pipe Joining www.mulcare.com MULCARE PHOENIX
    [Show full text]
  • CATALOGUE SUPPLÉMENTAIRE 2020 6438 Ibach-Schwyz, Suisse T + 41 41 81 81 211 F + 41 41 81 81 511 COUTEAUX SUISSES Info @ Victorinox.Com
    Victorinox AG Schmiedgasse 57 CATALOGUE SUPPLÉMENTAIRE 2020 6438 Ibach-Schwyz, Suisse T + 41 41 81 81 211 F + 41 41 81 81 511 COUTEAUX SUISSES info @ victorinox.com Contact UE: Victorinox Retail Köln GmbH Wallrafplatz 2 50667 Köln, Allemagne VICTORINOX.COM Printed in Switzerland © Victorinox 2019 We protect our intellectual property rights. We reserve our rights for technical modifications. 128768 FROM THE MAKERS OF THE ORIGINAL SWISS ARMY KNIFE™ 611160 7 ESTABLISHED 1884 XII.19 / 9.2104.3 XII.19 / 9.2104.3 CATALOGUE SUPPLÉMENTAIRE 2020 COUTEAUX SUISSES 1 2 PETITS COUTEAUX DE POCHE SWISS TOOLS SPORT COUTEAUX DE POCHE, TAILLE MOYENNE MANICURE ET PÉDICURE GRANDS COUTEAUX DE POCHE ACCESSOIRES PETITS COUTEAUX DE POCHE SWISS TOOLS 05 Nail Clip 580 Set 37 Swiss Tool Spirit XBS 14 Classic SD Wood 37 Swiss Tool BS 21 Classic Navy Camouflage SPORT COUTEAUX DE POCHE, 41 Outdoor Master Mic S TAILLE MOYENNE 41 Outdoor Master Mic L 08 Spartan PS 11 Spartan Wood MANICURE ET PÉDICURE 11 Huntsman Wood 45 Nail Clipper 14 Hiker Wood 21 Huntsman Navy Camouflage ACCESSOIRES 48 Couteau de poche – jouet GRANDS COUTEAUX DE POCHE 18 Skipper Pro 21 Skipper Navy Camouflage 24 Wine Master 27 Hunter Pro 31 Hunter Pro M Alox 34 Hunter Pro Alox 3 NAIL CLIP 580 SET LAISSEZ VOS MAINS PARLER POUR VOUS Nous nous exprimons autant par les gestes que par la parole. Les gestes et le langage corporel sont d’importants moyens de communication. C’est pourquoi vos mains doivent être impeccables, tant pour frapper le sac de boxe de votre salle de sport que pour accueillir de nouveaux collègues de bureau.
    [Show full text]
  • Grill Brush Training Guide
    GRILL BRUSHES TO PLACE AN ORDER: Phone: 800.321.7044 Fax: 440.951.0293 Grill Brush Training Guide Purpose Grill brushes are used on char-broilers to remove carbon created by food particles sticking to the grill. It is that carbon build-up that spoils the taste of food! When to Use Use a grill brush after each time food is cooked on the grill. A wash down of the grill might be needed on a weekly to monthly basis to remove any heavy build-up. How to Use Using both hands on the handle, place the brush flat on the grill and push back and forth. Brush Care and Cleaning Never rinse or submerge your brush in water. Water warps the wooden block and warping loosens the bristles. For longevity, keep your brush away from heat and water when not in use. Never leave your brush resting on a hot grill. To clean, simply shake the particles of food off by hitting the brush block on a hard surface. You may also rub a damp cloth over the bristles and shake the particles off. Foodservice Replacement Recommendation It is time to replace a brush if the bristles flatten, loosen, do not clean properly, or the block becomes curved. Frequent replacement of your grill brush will provide optimum performance, thereby assuring that your grill is always clean and safe to use. Grilling Safety Tips 1. Always use the correct brush for the job. A wire scratch brush used for removing paint or rust is NOT a grill cleaning brush. 2.
    [Show full text]
  • Couteaux Certifiés Par La
    CC001 Flat size: 13.8125” x 8.5” Fold size: 3.5” x 8.5” ESPAÑOL • Mueva el cuchillo hacia abajo y por todo el afilador en un ligero arco, llevando el mango hacia usted. Repita el procedimiento del otro lado del afilador. EasySteel™ Uso y cuidado de la línea de cuchillos • Reitere estos pasos de 3 a 5 veces, alternando entre el lado derecho78000 e comerciales Chicago Cutlery izquierdo del filo. ® • Capacite a sus empleados en el uso seguro de los cuchillos y en las ™ prácticas laborales seguras para afilarlos. Afilador EasySteel • Use un cuchillo adecuado para cada tarea y para el alimento que esté Cómo usar el afilador EasySteel™ cortando. 1. Traccione el cuchillo desde el final hasta la punta presionando ligeramente • Mantenga los cuchillos afilados. hacia abajo. (No empuje el cuchillo hasta el fondo para después moverlo). • Corte sobre una superficie estable. 2. La cuchilla debe pasar completa… la varilla debe moverse desde la ® Easy Steel™ EasySteel™ 78000 • Lave los cuchillos con cuidado. posición de reposo (el final de la cuchilla)78000 hasta la parte superior de la ® • Al transportar un cuchillo, la cuchilla debe apuntar hacia abajo. posición elevada (punta de la cuchilla.) ® • Después de usarlos, guarde los cuchillos de forma segura, es decir, en una 3. Haga de 1 a 3 pasadas en cada uso. vaina o recipiente. 4. Repita el proceso después de 2-4 cortes. ENGLISH • Use elementos de protección cuando sea necesario. Para deshuesar, es recomendable usar un guante protector firme en la mano que no sujeta el cuchillo, además de un delantal resistente.
    [Show full text]
  • Technical Specifications for Kitchen Utensils
    Technical Specifications for Kitchen Utensils Ref. Code: ITEM 1 - Polycarbonate inmate food Tray ( 40cm x 28cm ) KA-41 Made of polycarbonate Dishwasher safe with stacking lugs for faster drying Measures 40 cm wide by 30 cm deep by cm high Rounded edges for safer handling Six compartments for a greater variety of serving combinations, including cup holders Superior resistance to food acids, oils and stains Smooth surface and rounded interior for easier cleaning Almond colour Ref. Code: ITEM 2 - Polycarbonate cup –rigid (250 ml ) KA-42 250ml Made of polycarbonate Dishwasher safe Accommodates both cold and hot beverages; stays cool to the touch for hot beverage service Lightweight, durable and shatterproof Pebbled texture provides slip-resistance and hides wear and tear Tapered sides for easy stacking and pulling apart Stain, chip and scratch resistant Translucent amber color Ref. Code: ITEM 3 - Stainless steel Inmate food Tray KA-43 • Stainless steel 201 with weight more than 442 g divided in 5 parts. • Height minimum 2.5 cm. • Material thickness minimum 0.5 mm • ( 40cm x 28cm) Ref. Code: ITEM 4 - Polycarbonate dish for soup – PVC- rigid ( 22cm) KA-44 • Made of polycarbonate • Bowl diameter 22-24 cm • Capacity 350-360 ml Ref. Code: ITEM 5 - Plastic dish for salad – PVC- rigid KA-45 • Made of polycarbonate • Bowl diameter 22-24 cm • Capacity 225-250 ml ITEM 6- Heavy Duty Frying-pan from ( 2 set of 6 pcs from the biggest until Ref. Code: the smallest size) KA-46 Set of 6 Pcs from the biggest until the smallest size) Size fir the biggest one : 30-035 x 15-19.0-15 x 2.5 6.0 • Weight: 0.6-1.5 kg • Material: stainless steel Ref.
    [Show full text]
  • The Pot Rack Registry Planner
    Registry Planner To register, call for an appointment with a Wedding Registry Specialist (913) 364-5038 Appointment Date: Appointment Time: Appointment With: © 1998-2012 Your Registry ®, Inc. All Rights Reserved. 1 Registry Planner Thank you for choosing our store! We have created this planning tool to assist you in creating the best possible Wedding and Gift Registry. Please take your time to review each section, make notes, write questions, and take stock of what you have, where you are in your cooking and entertaining and where you want to be in the future. Planning and reviewing now, before you come to the store, will help you create a well balanced, thoughtful registry; giving your friends and family good choices and yourself every opportunity to receive what you truly want and need. Please bring your planner to your registration appointment. If you have questions while using this planner please call us. (913) 364-5038 © 1998-2012 Your Registry ®, Inc. All Rights Reserved. 2 Registry Planner Table of Contents Category Page Cookbooks 4 Tabletop 5 Barware 6 Cookware 7 Cutlery 8 Bakeware 9 Baking Accessories 10 BBQ 11 Gadgets & Utensils 12-13 Kitchen Electrics 14-15 Kitchen Linens 15 Organize, Clean & Store 16 Miscellaneous 16-17 © 1998-2012 Your Registry ®, Inc. All Rights Reserved. 3 COOKBOOKS ITEM DESCRIPTION SKU QTY PRICE Basic: Specialty: Reference: Cookbook Holder Recipe Box Recipe File Keeper © 1998-2012 Your Registry ®, Inc. All Rights Reserved. 4 TABLETOP ITEM DESCRIPTION SKU QTY PRICE Dinnerware Butter Bell Butter Dish Butter Warmer Cake Plate Dip Chiller Drinking Glasses Egg Plate Flatware Fondue Gravy Boat Menu Board Olive Oil Bottle Pitcher Place Tiles Salad Bowl Set Salad Servers Salt and Pepper Serving Bowl Serving Platter Sugar/Creamer Tea Pot BIA, Emile Henry, Now Designs, Revol, tag, Zwilling © 1998-2012 Your Registry ®, Inc.
    [Show full text]
  • Kitchen? the Heart and Soul of Every Restaurant Resides in the Kitchen
    What's Cookin' in the Kitchen? The heart and soul of every restaurant resides in the kitchen. From prep to storage and all points in-between, the kitchen is the life force of every dining establishment. Creative culinary gadgets and modern innovations have made kitchen work easier and given way to new methods of cooking and serving. A well-stocked kitchen isn't just about the food, the manner in which the meal is prepared and served is as important as the ingredients used in every recipe. RITZ® 685° Silicone Heat Protection • Flame and heat resistant up to 685°F • Unique tread design for better grip • Oven mitts feature 100% cotton interior • Dishwasher safe and bleach resistant RZS685BK10 Oven Mitt, 10" RZS685BK13 Oven Mitt, 13" RZS685BK15 Oven Mitt, 15" RZS685BK17 Oven Mitt, 17" RZS685PMBK17 Puppet-Style Oven Mitt, 17" RZS685PHBK8 Pot Holder/Trivet, 8" x 9" 1 RZS685HHBK6 Handle Holder, 6 ⁄4" Hold everything with the ultimate Oven Mitt in heat protection! Puppet Mitt Pot Holder/Trivet Handle Holder 72 KITCHEN Features breast and thermometer pockets, reversible closures and fold-back cuffs. Long Sleeve Chef Coats • 8 matching pearl buttons • 65% polyester, 35% cotton twill • Features breast and thermometer pockets, reversible closures and fold-back cuffs • White RZEC8SM Small RZEC8M Medium RZEC8LG Large RZEC81X X-Large RZEC82X XX-Large Long Sleeve Chef Coats • 10 matching pearl buttons • 65% polyester, 35% cotton twill Beanies • Black • Unisex, one size fits all RZCOATBKSM Small • 65% polyester, 35% cotton twill RZCOATBKM Medium • Elastic
    [Show full text]