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Chapter 9 Interactive Quiz
Name Date Guide to Good Food © 2015 Chapter 9: Kitchen Utensils—Interactive Quiz Questions 1. Which measuring tools are used to measure small amounts of liquid and dry ingredients? A. Dry measures. B. Liquid measures. C. Measuring spoons. D. Mini measures. 2. Which tool would be used to blend shortening with flour when making pastry? A. Bent-edged spatula. B. Pastry blender. C. Sifter. D. Whisk. 3. The type of thermometer that is used to keep track of the temperature at which perishable foods are stored is a(n) thermometer. A. food-storage B. instant-read C. oven-safe D. refrigerator-freezer 4. Which tool is used to snip herbs, trim vegetables, and cut dough? A. All-purpose cutter. B. Kitchen shears. C. Paring knife. D. Peeler. 5. The kitchen knife that is considered the most versatile and is used for chopping, dicing, and mincing fruits and vegetables is a knife. A. carving B. chef’s C. slicing D. utility 6. Which tool has a round cup attached to a handle and is used to serve punch and soup? A. Baster. B. Colander. C. Ladle. D. Strainer. Copyright Goodheart-Willcox Co., Inc. page 1 Name Date 7. What is a disadvantage of stainless steel as a cookware and bakeware material? A. Can rust and retain food flavors. B. Does not distribute heat evenly. C. Is susceptible to scratches, dents, and detergent damage. D. Reacts with food and forms poisonous compounds. 8. Which of the following cookware would be the best choice for heating soup in a microwave oven? A. Ceramic casserole with a stainless steel band around the edge. -
Cutlery CUTLERY Contents
Cutlery CUTLERY Contents Folio 6 Whitfield ............................. 8 Carolyn .............................. 9 Logan ................................. 9 Hartman ............................. 11 Alison ................................. 12 Bryce .................................. 15 Pirouette ............................. 15 Varick 14 Avery .................................. 16 Estate ................................. 17 Marnee............................... 18 Avina .................................. 19 Distressed Briar ................... 20 Fulton Vintage Copper ......... 21 Fulton Vintage ..................... 22 Origin ................................ 23 Steak Knives ........................ 24 Jean Dubost 26 Laguiole ............................. 26 Hepp 28 Mescana ............................. 30 Trend .................................. 31 Aura ................................... 31 Ecco ................................... 32 Talia ................................... 33 Baguette ............................. 34 Profile ................................. 35 Elia 36 Spirit .................................. 38 Tempo ................................ 39 Ovation .............................. 40 Miravell .............................. 41 Features & Benefits ...... 42 Care Guidelines ............ 43 2 CUTLERY 3 CUTLERY Cutlery The right cutlery can bring a whole new dimension to your tabletop. With Folio, Varick, Laguiole, HEPP and Elia our specialist partners, we have designers of fine cutlery who perfectly mirror our own exacting -
Item 2 Attachment Ordinance No. 2018–368 an Ordinance Of
ITEM 2 ATTACHMENT ORDINANCE NO. 2018–368 AN ORDINANCE OF THE CITY COUNCIL OF THE CITY OF CALABASAS ADDING CHAPTER 8.19 TO THE MUNICIPAL CODE TO REGULATE THE USE OF PLASTIC STRAWS, STIRRERS, AND CUTLERY. WHEREAS, the City of Calabasas desires to protect the natural environment, the health of its citizens, the economy; and WHEREAS, discarded plastic cutlery, stirrers, and straws continue to cause environmental harm and are a growing portion of Calabasas’ waste stream. The use of these products has increased over the years and they have been found to pollute our creeks and natural environment. Regulation of these products, therefore, is a necessary contribution to encourage an environmentally friendly waste stream and to protect the environment; and WHEREAS, it is in the interest of the health and welfare of all who live, work, and do business in the City that the amount of non-biodegradable products such as plastic straws, stirrers, and cutlery be reduced. These products end up in existing landfill sites that are quickly reaching capacity or in our creeks and storm drains. Reduction of non-biodegradable wastes entering Calabasas’ waste stream and encouraging the use of recyclable products further these goals; and WHEREAS, replacing plastic straws, stirrers and cutlery with those that are biodegradable will further protect the public’s health, Calabasas’ natural environment, wildlife and creeks; and WHEREAS, the reduction of plastic straws, stirrers, and cutlery originating at retail food establishments within the City is desirable and necessary to reduce the volume of non-biodegradable waste; and WHEREAS, non-biodegradable plastic materials pose a challenge to any financially and environmentally responsible solid waste management program. -
Elite Series Cutlery Set (16 Pieces)
ACCESORIES ELITE SERIES CUTLERY SET (16 PIECES) SELLING POINTS The best cooks know that having top-quality cutlery is essential for preparing great meals. Rena Ware’s 16-pieces Elite Series Cutlery Set provides great value, with an assortment of knives carefully selected to meet virtually every basic kitchen need: 8 special-purpose knives, plus a set of 6 elegant steak knives that will complement any table setting. The set includes an attractive wood storage block that holds each knife conveniently and safely, and a knife sharpener to keep knife blades in peak condition. The Elite Series Cutlery Set perfectly complements Rena Ware’s stainless steel cookware, due to its beautiful all stainless steel contemporary design, making it a great closer for all cookware set sales. Additionally, it makes an attractive special event gift. KEY FEATURES The 16-piece set includes 14 knives, a precision 2-stage Knife Sharpener, and a beautiful acacia wood storage block. • For simple elegance, Elite Series knives are all stainless steel making them highly resistant to abrasions, stains, rust, and pitting. • Blades are constructed of top quality high carbon Molybdenum Vanadium stainless steel for exceptional sharpness and durability: Extremely high initial cutting performance. Exceptionally long edge retention / long service life of the blade. Optimum cutting edge along the entire length of the blade. • The stamping process used to create the blades results in an easy-to-handle, flexible and well-balanced knife. • The hygienic all stainless steel seamless design eliminates crevices that can trap dirt, making them easy to keep clean. • The handles seamlessly connect to the blades for durability. -
Release of Melamine and Formaldehyde from Melamine-Formaldehyde Plastic Kitchenware
molecules Article Release of Melamine and Formaldehyde from Melamine-Formaldehyde Plastic Kitchenware , Ingo Ebner * y , Steffi Haberer, Stefan Sander, Oliver Kappenstein , Andreas Luch and Torsten Bruhn y Department of Chemical and Product Safety, German Federal Institute for Risk Assessment, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany; [email protected] (S.H.); [email protected] (S.S.); [email protected] (O.K.); [email protected] (A.L.); [email protected] (T.B.) * Correspondence: [email protected]; Tel.: +49-30-18412-27403 These authors contributed equally to this work. y Academic Editor: Roland Franz Received: 26 June 2020; Accepted: 31 July 2020; Published: 10 August 2020 Abstract: The release of melamine and formaldehyde from kitchenware made of melamine resins is still a matter of great concern. To investigate the migration and release behavior of the monomers from melamine-based food contact materials into food simulants and food stuffs, cooking spoons were tested under so-called hot plate conditions at 100 ◦C. Release conditions using the real hot plate conditions with 3% acetic acid were compared with conditions in a conventional migration oven and with a release to deionized water. Furthermore, the kinetics of the release were studied using Arrhenius plots giving an activation energy for the release of melamine of 120 kJ/mol. Finally, a correlation between quality of the resins, specifically the kind of bridges between the monomers, and the release of melamine, was confirmed by CP/MAS 13C-NMR measurements of the melamine kitchenware. Obviously, the ratio of methylene bridges and dimethylene ether bridges connecting the melamine monomers during the curing process can be directly correlated with the amount of the monomers released into food. -
Tableware, Kitchenware and Household Articles of Wood, Metals, Glass and Plastics
Tableware, kitchenware and household articles of wood, metals, glass and plastics A SURVEY OF THE NETHERLANDS AND OTHER SELECTED MARKETS IN THE EUROPEAN UNION Mailing address: P.O. Box 30009 3001 DA Rotterdam The Netherlands Phone: +31 10 201 34 34 Fax: +31 10 411 40 81 E-mail: [email protected] Internet: http://www.cbi.nl Office and showroom: WTC-Beursbuilding, 5th floor Centre for the Promotion of Imports from developing countries 37 Beursplein Rotterdam The Netherlands TABLEWARE, KITCHENWARE AND HOUSEHOLD ARTICLES OF WOOD, METALS, GLASS AND PLASTIC A SURVEY OF THE NETHERLANDS AND OTHER SELECTED MARKETS IN THE EUROPEAN UNION Compiled for CBI by: ProFound Advisers in Development in collaboration with Mr. R.W. van den Bosch September 1999 DISCLAIMER The information provided in this market survey is believed to be accurate at the time of writing. It is, however, passed on to the reader without any responsibility on the part of CBI or the authors and it does not release the reader from the obligation to comply with all applicable legislation. Neither CBI nor the authors of this publication make any warranty, expressed or implied, concerning the accuracy of the information presented, and will not be liable for injury or claims pertaining to the use of this publication or the information contained therein. No obligation is assumed for updating or amending this publication for any reason, be it new or contrary information or changes in legislation, regulations or jurisdiction. Update of CBI market survey ‘Tableware, kitchenware, and household articles -
Cooking Tips & Tricks View Guide
Tips & Tricks for the OP300 Series Ninja® Foodi™ Traditional Oven to Foodi™ Slow Cooker to Foodi™ Adjusting the Recipe Quantity Convert oven recipes by using the Bake/Roast function For recipes traditionally cooked in a slow cooker If you are cooking fewer ingredients than the recipe and reducing the cooking temperature by 25°F. for 8 hours on Low or 4 hours on High, try cooking calls for, remember to reduce the cook time. them on HI pressure in your Foodi™ for 25–30 minutes Check food frequently to avoid overcooking. with at least 1 cup of liquid. If you’re cooking a bit more, increase the cook time. We recommend using an instant-read or digital Please reference your Foodi™ cooking charts for more Always check ingredients frequently, and test the thermometer to check the internal temperature of your information on pressure cooking specific ingredients. internal temperature of your food to ensure it is fully food to ensure it is fully cooked before consuming. cooked before consuming. Cooking functions • Use hot water when pressure cooking to • Evenly coating your vegetables with • Fruits and vegetables should be patted help your Foodi™ build pressure faster. a little oil before air crisping will help as dry as possible before being placed achieve a perfect level of crispiness. in the Cook & Crisp™ Basket. • Arrange ingredients as evenly as • Lay ingredients flat and close together possible in the Cook & Crisp™ Basket to optimize space, but individual pieces for consistent browning. should not overlap or be stacked. • Most fruits and veggies take 6–8 hours, while jerky takes 5–7 hours. -
CZECH COOKER Technical Specifications
WARRANTY This KOOLATRON product is warranted to the retail customer for 1 year from date of retail purchase, against defects in material and workmanship. WHAT IS COVERED • Replacement parts and labour. • Transportation charges to customer for the repaired product. CzechPleaCse voisit wowwk.Czeechr Cooker.com WHAT IS NOT COVERED • Damage caused by abuse, accident, misuse, or neglect. • Transportation of the unit or component from the customer to Koolatron. IMPLIED WARRANTIES Any implied warranties, including the implied warranty of merchantability are also limited to the duration of 1 year from the date of retail purchase. WARRANTY REGISTRATION Register on-line at www.koolatron.com AND keep the original, dated, sales receipt with this manual. WARRANTY AND SERVICE PROCEDURE If you have a problem with your unit, or require replacement parts, please telephone for assistance: (0) 1634 29 7383 CZ01 H1S073-UK 09/2009-v5 Instruction Manual TABLE OF CONTENTS INTRODUCTION Parts List .................................................................................................... 2 SPECIAL FEATURES OF YOUR NEW CZECH COOKER Technical Specifications ............................................................................. 2 Introduction ................................................................................................ 3 • Variable Temperature Control • Removable Power Source - for easier cleaning and storage Using your Czech Cooker .......................................................................... 4 • Separate Lid Stand -
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………………………………. ............................................................. -
Did You Know? Hello
Kitchen Notes | New Recipes | Fall Classes Volume 22 | Issue 2 Fall 2019 Hello, Did you know? Don’t you agree that summer months seem to go by Cast-iron cookware is prized for its heat retention and its ability to cook foods faster than any others? Before you know it, children quickly. But, because it is a porous material, it must be seasoned to protect it from are back in school and it’s time to think about your rust and to create a non-stick surface. Seasoning is a process of heating oil in a yom tov menu. We hope you had a chance to enjoy the pan until very hot, then cooling it and wiping out the excess oil. The pan is then weather and the great outdoors. Now we’ll be at your ready to use and - over time and usage - the hot oil seeps into the porous metal to side in the kitchen for the next few weeks as you bake create a hard non-stick surface. round challah and prepare delicious meals for Rosh Hashanah and Sukkos. In order to maintain this hard surface, cast iron should never be washed with soap as the seasoning will be lost. The best way to clean cast iron is by rubbing it with We have an amazing lineup of new recipes this season; kosher salt or baking powder, then rinsing and drying it well. each one is a winner according to our taste-testing family. They know we want our recipes to “wow” you so they Cast iron is the heaviest of all cookware. -
Cookware &Bakeware
Cookware &Bakeware BY ALEXX STUART Frying pans CATEGORY PRODUCT /NOTES Stainless Steel Buy a good quality one Brushed Black Metal I use a De Buyer pan Cast Iron Le Creuset Omellete Pan. Le Creuset also make great big bigger frypans, and grill pans Ceramic Baccarat Bio Baking CATEGORY PRODUCT /NOTES Stainless Steel Find a chef's supply shop near you or online for stainless steel options at somewhere like Chef's Warehouse in Surry Hills, Sydney. Or try this Hospitality Products online shop Ceramic Course alumni have had success with the baking products from the Neoflam range Enamel Cookie Sheet Falcon Enamel Cookie Sheet Parchment paper The only parchment paper I recommend is the If You Care range. It is the 'lowest tox' on the market today Patty Pans / Muffin liners Go for the If You Care ones, if you really need them Other Kitchen Products CATEGORY PRODUCT /NOTES Chopping boards Wood is your best option – it shows the ability to halt the growth of and kill bacteria applied to its surface. My husband is an artisan woodworker and has made some gorgeous ones. Biome also has a range of wooden boards. Glass and bamboo are low tox but will make your knives blunt over time. Pressure cookers Tefal Acticook - Amazing performance and fully stainless steel except for a small colander handler, so I leave out the colander and steam veggies on the side. Slow Cookers The two I would recommend are the Cuisinart Ceramic Slow Cooker and Breville Smart Temp Slow Cooker. Both have ceramic (rather than non-stick cooking surfaces) and are great. -
24-Inch Built-In Wall Oven User’S Manual
24-Inch Built-In Wall Oven User’s Manual Model MCSWOE24S PLEASE READ THIS MANUAL CAREFULLY BEFORE USING YOUR WALL OVEN AND KEEP IT FOR FUTURE REFERENCE. 1 PRODUCT REGISTRATION Thank you for purchasing this Magic Chef® product. The first step to protect your new product is to complete the product registration on our website: www.mcappliance.com/register. The benefits of registering your product include the following: 1. Registering your product will allow us to contact you regarding a safety notification or product update. 2. Registering your product will allow for more efficient warranty service processing when warranty service is required. 3. Registering your product could act as your proof of purchase in the event of insurance loss. Once again, thank you for purchasing this Magic Chef product. 2 CONTENTS PRODUCT REGISTRATION . 2 PRECAUTIONS . 4 IMPORTANT SAFETY INSTRUCTIONS . 5 SPECIFICATIONS. 7 PARTS AND FEATURES . 8 INSTALLATION INSTRUCTIONS . 9 BEFORE USE . .13 OPERATION INSTRUCTIONS. 14 CARE AND MAINTENANCE . 18 TROUBLESHOOTING. 21 LIMITED WARRANTY . 22 3 PRECAUTIONS EXPLANATION OF SYMBOLS WARNING Hazards or unsafe practices which COULD result in severe personal injury or death. CAUTION Hazards or unsafe practices which COULD result in minor personal injury. WARNING: Read and understand all safety precautions. Failure to follow all instructions described in this user manual may result in electric shock, fire and/or serious personal injury. The warnings, cautions and instructions discussed in this user manual cannot cover all possible conditions and situations that may occur. 4 IMPORTANT SAFETY INSTRUCTIONS WARNING: When properly cared for, your wall oven has been designed to be safe and reliable.