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Swiss Classic Red Extension Bring on the Bold
SWISS CLASSIC RED EXTENSION BRING ON THE BOLD The Swiss Classic Red Extension is a bold new direction in the kitchen. Put functionality and fun straight into your customers’ hands with these versatile knives that feature our iconic red colorway on the handles. From heavy-duty carving to precision knife work, these eye-catching tools will become the must-have kitchen essential for the home cook and hobby chef alike. Lightweight and ergo- nomically designed for optimum cutting comfort, they are dishwasher-safe and boast wear-resistant stainless steel blades. The perfect fusion of culinary artistry and strength, these are a vivacious extension of our enduringly popular Swiss Classic Collection. • Lightweight knives with ergonomically designed handles for all kitchen tasks • Featuring a bold red colorway for a standout look • Dishwasher-safe for easy use Available: as of July 13th 2020 FROM THE MAKERS OF THE ORIGINAL SWISS ARMY KNIFE™ ESTABLISHED 1884 2020 I 79 6.8631.21B Swiss Classic Bread Knife, wavy edge, 21 cm, red, blister 6.8001.19B Swiss Classic Carving Knife, 19 cm, red, blister 6.8521.17B Swiss Classic Santoku Knife, fluted edge, 17 cm, red, blister 5.2101.15B Swiss Classic Carving Fork, flat, 15 cm, red, blister 6.7131.2G Swiss Classic Carving Set, 2 pieces, red, gift box 2 EN EXP EUR 06. 04. 2020 SPECIFICATIONS 6.8631.21B 6.8001.19B 6.8521.17B 5.2101.15B 6.7131.2G Description Bread Knife Carving Knife Santoku Knife Carving Fork Carving Set, 2 pieces Handle material Thermoplastic Elastomere (TPE) Color red Type of edge Wavy edge Fluted edge Blade length 21 cm 19 cm 17 cm 15 cm Length 340 mm 315 mm 300 mm 270 mm 385 mm Width 27 mm 40 mm 45 mm 22 mm 110 mm Height 17 mm 17 mm 17 mm 13 mm 23 mm Net weight 90 g 91 g 107 g 59 g 150 g Gross weight 108 g 112 g 122 g 79 g 230 g Packaging type Blister Gift box Packaging unit 10 1 Dishwasher safe Yes ADDITIONAL INFORMATION Country of origin Switzerland Product life cycle Unlimited Individualization Yes Target group Private households and gastronomy 3 EN EXP EUR 06. -
2013 Culinary Arts Mississippi Department of Education
2013 Culinary Arts Mississippi Department of Education Program CIP: 01.0003 – Culinary Arts Direct inquiries to Melissa Davis Dianne Different Instructional Design Specialist Program Coordinator P.O. Drawer DX Office of Career and Technical Education Mississippi State, MS 39762 Mississippi Department of Education 662.325.2510 P.O. Box 771 E-mail: [email protected] Jackson, MS 39205 601.359.3461 E-mail: [email protected] Published by Office of Career and Technical Education Mississippi Department of Education Jackson, MS 39205 Research and Curriculum Unit Mississippi State University Mississippi State, MS 39762 Betsey Smith, Curriculum Manager Scott Kolle, Project Manager Jolanda Harris, Educational Technologist Heather Wainwright, Editor The Research and Curriculum Unit (RCU), located in Starkville, MS, as part of Mississippi State University, was established to foster educational enhancements and innovations. In keeping with the land grant mission of Mississippi State University, the RCU is dedicated to improving the quality of life for Mississippians. The RCU enhances intellectual and professional development of Mississippi students and educators while applying knowledge and educational research to the lives of the people of the state. The RCU works within the contexts of curriculum development and revision, research, assessment, professional development, and industrial training. 1 Table of Contents Acknowledgments.......................................................................................................................... -
Two New Knife Kits from Hock Tools! the 8" Slicing/Carving Knife Kit
S H A R P & T O T H E P O I N T The Hock Tools Newsletter In-the-Spotlight: 2 New Knife Kits from Issue #3 / 2 0 1 5 Two New Knife Kits from Hock Tools! The 8" Slicing/Carving Knife Kit 8" Slicing/Carving Knife Kit, #KS800, $50.00 & The 8" Chef’s Knife Kit 8" Chef’s Knife Kit, #KC800, $70.00 While stainless steel cutlery can be handy, nothing cuts better in the kitchen than high-carbon tool steel. Top quality, high- carbon tool steel makes a superior cutting tool in the kitchen. Hock Tools kitchen knife kits are made from 01 tool steel, the same steel we’ve been using for decades in our plane blades, and in the knives in our own kitchen. Yes, the knife blade above is from the same steel at the same hardness that you’ve come to value and to rely on in Hock Tools woodworking blades. As a woodworker, you will appreciate how easily our new knife blade sharpens and how sharp it can get in your own kitchen. Remember that a little care will help prevent corrosion. Wash and dry after each use. Never put your knife in the dishwasher. Hone as necessary, and your new knife will be treasured for gen- erations. Begin with one, or both of these blanks. A complete set of instructions plus three pins to attach your handle are included. Top: 8" Slicing/ Carving Knife Kit, #KS800, $50.00 Bottom: 8" Chef’s Knife Kit, #KC800, $70.00 Although full instructions come with your kit, you can also find Hock Tools’ knife kit instructions on the Hock Tools website. -
Neon Color-Coded Knives
Neon color-coded The colored handle helps this knife stand out so that it will always be easily visible among other knives knives in any busy commercial kitchen. Professional-grade high carbon 420 stainless steel stamped blade Hand-honed edges for maximum cutting performance Dishwasher Safe Available In: Ergononomic polyproplylene handle provides comfort and a safe, non-slip grip Chef Knives Narrow Semi-Stiff Fillet Knife Slices, chops, dices, and minces a large Allows for easy, precise cutting around bone variety of ingredients and cartilage 8" 8" 220KNCHEF8BL - Blue 220KNFTFXN8B - Blue 220KNCHEF8GR - Green 220KNFTFXN8G - Green 220KNCHEF8OR - Orange 220KNFTFXN8O - Orange 220KNCHEF8PK - Pink 220KNFTFXN8P - Pink 220KNCHEF8YW - Yellow 220KNFTFXN8Y - Yellow 10" 220KNCHEF10BL - Blue 220KNCHEF10G- Green Smooth Edge Paring Knife 220KNCHEF10OR - Orange 220KNCHEF10P - Pink Great for peeling, slicing, and cutting 220KNCHEF10YW - Yellow fruits and vegetables 3 ¼" 220KNPRSM32B - Blue 220KNPRSM32G - Green 220KNPRSM32O - Orange 220KNPRSM32P - Pink Santoku Knives with Granton Edge 220KNPRSM32Y - Yellow Perfect for slicing, dicing, mincing, or chopping anything from fruits and vegetables to meats and poultry 7" Serrated Edge Paring Knife 220KNSNTKU7B - Blue 220KNSNTKU7G - Green 220KNSNTKU7O - Orange Great for preparing all manner of fruits 220KNSNTKU7P - Pink and vegetables 220KNSNTKU7Y - Yellow 3 ¼" 220KNPRSR32B - Blue 220KNPRSR32G - Green 220KNPRSR32O - Orange 220KNPRSR32P - Pink 220KNPRSR32Y - Yellow 3-Piece Knife Sets 220KNBLUKIT3 220KNGRNKIT3 Includes: -
Knife Skills
LESSON PLAN CTE HOSPITALITY Developed with Kayla Correll, Family & Consumer Education KNIFE SAFETY and ProStart Educator at Greendale High School Volume 29 / Middle School National FCS Standards: FMM1.e: Demonstrate a work environment that provides safety and security. FPS1.e.12.m: Demonstrate basic skills in handling knives, tools, and equipment safely. FSDN1.b: Apply risk management procedures to food safety, food testing, and sanitation. Common Core Standards: 4C3: Students will communicate and collaborate with others to accomplish tasks and develop solutions to problems and opportunities. Keep the knife down EHS1.d: Implement and the edge parallel personal and job to your body site safety rules and regulations to maintain and improve WA26224 safe and healthful working conditions and environments. GCA2.a: Work effectively with diverse individuals in a variety of settings and contexts. WA29343 Objectives: Materials List: Students will… • Just the Facts: Knives DVD (WA26224) • View demonstration on proper kitchen knife usage and safety • Student Worksheets (one copy per student) and Answer Key • Label different types of knives and explain their purpose for Just the Facts: Knives DVD • Identify knife safety hazards (included) • Create knife safety rules to post in their kitchen stations • Mercer® Cutlery 13-Piece Cutlery Set (WA29343) Essential Question: How should you use kitchen knives properly to avoid getting hurt? Introduction (5 minutes) Pass out the knives diagram worksheet that goes along with the Just the Facts: Knives DVD. Give students 2-3 minutes to write down what they think each tool is named. Go over the answers as a class to get students thinking about the topic. -
An Evaluation of Modern Day Kitchen Knives: an Ergonomic and Biomechanical Approach Olivia Morgan Janusz Iowa State University
Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2016 An evaluation of modern day kitchen knives: an ergonomic and biomechanical approach Olivia Morgan Janusz Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Biomechanics Commons, and the Engineering Commons Recommended Citation Janusz, Olivia Morgan, "An evaluation of modern day kitchen knives: an ergonomic and biomechanical approach" (2016). Graduate Theses and Dissertations. 14967. https://lib.dr.iastate.edu/etd/14967 This Thesis is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Evaluation of modern day kitchen knives: An ergonomic and biomechanical approach to design by Olivia Janusz A thesis submitted to the graduate faculty in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Major: Industrial Engineering Program of Study Committee: Richard Stone, Major Professor Michael Dorneich Stephanie Clark Iowa State University Ames, Iowa 2016 Copyright © Olivia Janusz, 2016. All rights reserved ii TABLE OF CONTENTS Page ACKNOWLEDGMENTS ………………………………. ....................................... iii ABSTRACT………………………………. ............................................................. -
Product Guide 2009 Spyderco Contents
PRODUCT GUIDE 2009 SPYDERCO CONTENTS 1 CLIPIT Folding Knives 32 Whale Blade Project 33 Salt Series Knives 41 Fixed Blade Knives 46 Sharpeners 53 Accessories 57 Warranty Information 73 Steel Elements & Creation 74 Glossaries/Edge-U-Cation 75 Patents & Trademarks 78 Steel Chart 80 Index 45 SPRINT RUNS & LIMITED KOPA KNIVES BYRD KNIFE CONTENTS LEGEND Knife LocKs country of oRigin Folding Knives B – Back Lock – United States of America 58 LL – LinerLock – Japan Sharpener RiL – Chris Reeve Integral Lock – Taiwan 71 BBL – Ball Bearing Lock – China Accessories L – Notch Joint – Italy 72 Tip carry posiTion Handedness 72 Warranty Information – Tip Up Carry – Right Hand Carry – Tip Down Carry – Left Hand Carry 80 Index – Tip Up or Tip Down Carry – Right Hand or Left Hand Carry CLIPITS Spyderco Originality: Quality is the Product of a Good Attitude® Think for yourself. Businesses hang a sign outside for a host of reasons. Some want bottom-line profit. Some start-up Design for your customer. seeking independence from punching the clock for someone else. Some company owners open shop to simplify lives by making a livelihood doing a job they’re good at, enjoy, or find comes easily. No Copy no one. doubt, some do business solely for power or prestige. Spyderco is in business to manufacture and offer the highest grade and quality of cutlery available. For 35 years we’ve extended our best effort to conduct business in an honest, fair and proper manner. We believe we’re on the right path. Tell us your thoughts, suggestions and share your input. We welcome it and please accept our appreciation for your ongoing patronage. -
KITCHENWARE NEWS & HOUSEWARES REVIEW N SEPTEMBER 2013 N General News
SPECIAL FEATURE: GIFTWARE: BUYERS GUIDE: CUTLERY/CUTTING BOARDS WINE ACCESSORIES SPICE STORAGE/MILLS SEE PAGE 11-18 SEE PAGE 21 SEE PAGE 19-20 KITCHE NWAR E NEW S Housewares Review SERVING KITCHENWARE , HOUSEWARES AND TABLETOP MARKETS VOLUME 19, NUMBER 9 SEPTEMBER 2013 Celebrity Chefs Help Cut Path to a Consumer’s Perfect Knife BY ANA VENNE Wüsthof-Trident of America, offers some With the vast amount of kitchen cutlery insight. “There are many factors involved. available on the market today, searching To start with, the informed guidance of for the right knife can be a daunting task. retail staff at point of sale is very With prices ranging all across the board important. We also see continued influence and a variety of options in materials, such from restaurant chefs who are ubiquitous as stainless steel, ceramic or bamboo, it’s on television and author many of today’s hard to know what to look for without most influential cookbooks and blogs.” doing a little research. RETAILER PROFILE ...........................9 She continues, “The food media, which now When it comes to how consumers search includes a plethora of food blogs and food for kitchen knives, Annette Garaghty, Vice President of Sales and Marketing for Continued on Page 12 Perfect Pairings: Gifts to Go with Wine BY LORRIE BAUMANN over. Bottle Nets retail for $4.95. Wine accessories are a hot category this year, and there are a wealth of possibilities There are a number of wine chillers on the on the market for guests who are looking market. One of our favorites is the for an accessory to accompany a gift of a Corkcicle. -
Etac Relieve Ergonomic Knives Relieve Knives Have an Angled Handle and Sharp Blade Which Make Cutting Easier
Etac Relieve ergonomic knives Relieve knives have an angled handle and sharp blade which make cutting easier. The handle: The angle keeps the wrist straight and the grip friendly oval shape ensures a stable grip. The top of the handle is smoothly curved to enable a comfortable thumb position. The blade: To facilitate cutting, the blade is very sharp. In order to minimize the risk for the hand to come in touch with the food the blade is lower than the handle. Etac Relieve angled carving knife The blade is sufficiently long for cutting food and bread. The handle angle is designed to keep the wrist straight when cutting standing up. Relieve carving knife Etac Relieve angled table knifes These table knives are available in three variants: for normal-sized hands, for small hands or children’s hands and one foldable model. They are designed to keep the wrist straight when cutting whilst sitting at a table. The foldable knife is handy to transport and has a rounded blade to enable cutting with a waggling motion. Relieve folding knife Relieve table knives Description Item no. Weight Relieve carving knife 80501101 Relieve carving knife: 75 g (2.7 oz) Relieve table knife 80402101 Relieve folding knife: 72 g (2.5 oz) Relieve table knife, small 80402102 Relieve knives: 72 g (2.5 oz) Relieve table knife, folding 80402001 Relieve small knife: 37 g (1.3 oz) Material Care Blade: Stainless steel Dishwasher-safe Relieve carving knife: Polyamide handle Relieve folding knife: Polyamide handle Design Relieve table knives: Polyamide plastic handle Ergonomidesign Etac Relieve kitchen knife Compared to ordinary kitchen knives the unique closed grip gives Relieve kitchen knife an extra dimension of grip options. -
The Cutting Edge of Knives
THE CUTTING EDGE OF KNIVES A Chef’s Guide to Finding the Perfect Kitchen Knife spine handle tip blade bolster rivets c utting edge heel of a knife handle tip butt blade tang FORGED vs STAMPED FORGED KNIVES are heated and pounded using a single piece of metal. Because STAMPED KNIVES are stamped out of metal; much like you’d imagine a license plate would be stamped theyANATOMY are typically crafted by an expert, they are typically more expensive, but are of higher quality. out of a sheet of metal. These types of knives are typically less expensive and the blade is thinner and lighter. KNIFEedges Plain/Straight Edge Granton/Hollow Serrated Most knives come with a plain The grooves in a granton This knife edge is perfect for cutting edge. This edge helps the knife edge knife help keep food through bread crust, cooked meats, cut cleanly through foods. from sticking to the blade. tomatoes & other soft foods. STRAIGHT GRANTON SERRATED Types of knives PARING KNIFE 9 Pairing 9 Pairing 9 Asian 9 Asian 9 Steak 9 Cheese STEAK KNIFE 9 Utility 9 Asian 9 Santoku Knife 9 Butcher 9 Utility 9 Carving Knife 9 Fillet 9 Cheese 9 Cleaver 9 Bread BUTCHER KNIFE 9 Chef’s Knife 9 Boning Knife 9 Santoku Knife 9 Carving Knife UTILITY KNIFE MEAT CHEESE KNIFE (INCLUDING FISH & POULTRY » PAIRING » CLEAVER » ASIAN » CHEF’S KNIFE FILLET KNIFE » UTILITY » BONING KNIFE » BUTCHER » SANTOKU KNIFE » FILLET CLEAVER PRODUCE CHEF’S KNIFE » PAIRING » CHEF’S KNIFE » ASIAN » SANTOKU KNIFE » UTILITY » CARVING KNIFE BONING KNIFE » CLEAVER CHEESE SANTOKU KNIFE » PAIRING » CHEESE » ASIAN » CHEF’S KNIFE UTILITY » BREAD KNIFE COOKED MEAT CARVING KNIFE » STEAK » FILLET » ASIAN » CARVING ASIAN KNIVES offer a type of metal and processing that BREAD is unmatched by other types of knives typically produced from » ASIAN » BREAD the European style of production. -
Fragrant Cooking Midnight
Simple Cooking ISSUE NO. 85 FIVE DOLLARS Cooking Midnight Uncooked, rice is called mai; cooked, it is fan. Once cooked, W rice was traditionally taken as food at least three times each day, first for jo chan, or early meal, either as congee or, if the weather was cool, cooked and served with a spoonful of liquid lard, soy sauce, and an egg. To eat rice is to sik fan, o and there is, in addition to those morning preparations, n’fan, or “afternoon rice,” and mon fan, or “evening rice.” There is even a custom called siu yeh, which translates K literally as “cooked midnight” and means rice eaten as a late evening snack. No time of any day in China is without its rice. —Eileen Yin-Fei Lo, THE CHINESE KITCHEN Fragrant LTHOUGH THERE’S NO EXACT EQUIVALENT, the closest we T WAS MY GRANDFATHER Who introduced me to the world come in this country to the casual everyday eat- of Chinese restaurants, at least as they were in the Aing experience of the Chinese is when we attend I1950s, beguilingly ersatz palaces spun of velvet and a country fair or something like one,where inexpensive, gold. As a teenager, I spent my summers with him, work- open-air food stalls abound and masses of people stroll ing at odd jobs at his apartment house in the daytime about, sampling from them as they go. Food courts aren’t and otherwise generally hanging around with him when really the same, because you go to these to eat, you buy I wasn’t off somewhere by myself. -
Cutlery & Boards
January-June 2021 CUTLERY & BOARDS (134–142) | FOOD PREPARATION © Central Products, LLC Need help choosing the right knife? From the chef to the line cook, having the right knife for the job is important for everyone in the kitchen. Use the guide below to ensure you are using the best knives for your tasks which will provide quality food products as well as time and labor saving. COOK'S/CHEF'S KNIFE STEAK KNIFE BUTCHER'S KNIFE BREAD SLICER Most commonly used knife in the kitchen for chopping, mincing, slicing Ideal for cutting meats. Smooth edges For the odd jobs in the kitchen. Use Cuts through thick crust without and dicing. Great for thick vegetables glide through without shredding meat. for dicing salt pork, cubing cold meat, damaging the inside of the bread. and meats. Serrated edges make cutting tough cutting steak or trimming raw meat. Also helps reduce amount of meats easier. crumbs. MEAT SLICER COOK'S FORK SANTOKU KNIFE SHARPENING STEEL Indentations within knife create small Use when a knife’s edge becomes Scallops create multiple cutting edges Ideal for moving foods and makes dull. Removes a small amount of steel which easily break through the tough items easier to handle. Also helpful to air pockets between the blade and food to push food off and reduce off the blade to create a new edge on surface of meat without damaging soft check the tenderness of foods. the knife. interiors. friction and drag. WANT TO SEE MORE? Go online to find a full BONING KNIFE PARING KNIFE STIFF SPREADER selection of cutlery not Ideal for trimming, slicing or peeling small Cuts and spreads butter and other shown in the catalog! Sharp point and narrow blade ideal produce such as garlic, herbs, fruits and condiments such as peanut butter, for precision.