DOCSLIB.ORG

Eastwood Housewar Es

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Eastwood Housewar Es EASTWOOD HOUSEWAR ES 2016 CATALOG 1 Eastwood Housewares Section Stainless Steel Chopsticks Stainless Steel Chopsticks W/ Decal 10 # 0815, 6101 CW01-616, RO-21 Stainless Steel Chopstick Holder Stainless Steel Chopsticks # # LK29-15 RO-04, RO-20 Stainless Steel Chopstick & Spoon Description # # RO-24, RO-25 Item # 2 Eastwood Housewares Section Metal Ball Scrubber Kitchen Knife 240 # 2032, JM-2032 5007 Stainless Steel Butcher Knife S/S Knife With Plastic Handle 15 # HK1315, hk1319 JM3011, JM 3013, JM3014 Oyster Knife Knife Sharpening Steel # # K0037 KS0212 3 Eastwood Housewares Section Stainless Steel Butcher Knife Paring Knife With Cover # # KT05-224 LK5007 Paring Knife With Plastic Cover Grater Knife With Wood Handle # 144 LK5314 LK53-25 Grater Knife With Steel Handle Butcher Knife 144 # LK53-30 P02 4 Eastwood Housewares Section Stainless Steel Butcher Knife Stainless Steel Butcher Knife 36 # S218-1, 2 SD1, 2 Stainless Steel Skimmer Stainless Steel Skimmer # # F00120, 140, 160, 180, 200 KT04-218 Stainless Steel Fine Mesh Skimmer Stainless Steel Skimmer # # KT04-226, 7 , 8 KT04-236, 7 ,8 5 Eastwood Housewares Section Stainless Steel Skimmer Mesh Stainless Steel Skimmer W/ Handle # # KT07-247 KW04- 217, 218 Stainless Steel Skimmer Stainless Steel Skimmer W/ Handle # # KW04-236, 47, 239 KW04-250, 251 Stainless Steel Mesh Skimmer Skimmer W/ Long Handle # # KW04-250, 253, 254, 255 LK2204, 10 6 Eastwood Housewares Section Description Round Skimmer W/ Red Handle 50 # Item # RF3753 Stainless Steel Skimmer Stainless Steel Mesh Skimmer # # S4316, 20 SK2306, 08 Stainless Steel Skimmer Stainless Steel Skimmer 100/50 60/50 SK4708, 10, 12 SK5820, 26, 30 7 Eastwood Housewares Section Stainless Steel Skimmer Skimmer W/ Handle 50 # SK6308, 10, 12 SK7714, 16, 18, 20, 22 Stainless Steel Strainer Sink Strainer 200 72 I0801, 2, 5, 6, 7 , 8, 9 J0061, 62 Tea Strainer Stainless Steel Strainer # 72 J008A, 8B J0206, 07 8 Eastwood Housewares Section Stainless Steel Mesh Strainer Stainless Steel Mesh Strainer 100 12 J0313, 14, 15 J0316, 17, 18 S/SSink Mesh Strainer S/SSink Strainer (Large) # # JM8008, 10 JM8009, JM8045, 46, 48, 50 Stainless Steel Restaurant Strainer Stainless Steel Strainer # # KT04-210 KT04-239 9 Eastwood Housewares Section Stainless Steel Mesh Strainer Stainless Steel Mesh Strainer # # KT04-241, 242 KT04-243 Oil Strainer Stainless Steel Mesh Strainer # # KT04-245, 246, 247, 248, 249 KT04-252 Stainless Steel Mesh Strainer S/S Strainer W/ Wood Handle # # 1 KT07-249 KW04-245, 246, 247, 248 0 Eastwood Housewares Section Stainless Steel Strainer Stainless Steel Mesh Strainer # # LK1903-8, LK1903-65 LK2301 S/S Mesh Net Strainer Ladle Stainless Steel Mesh Tea Sieve # # LK2617 LK26-18 Stainless Steel Strainer Noodle Strainer 60 # ND4244 ND4344 11 Eastwood Housewares Section S/S Double Mesh Strainer Stainless Steel Strainer # # NWS331 RF3765, 3766, 3767, 3768, 3769 Stainless Steel Strainer Stainless Steel Strainer 240 300/150 S6612, S6614, S6616, S6618, S6620 S8815, S8817, S8820, S8830 Stainless Steel Mesh Strainer Strainer With Wood Handle # # 1 SHW16, SHW20, SHW22 SK1016, 18, 20 2 Eastwood Housewares Section S/SStrainer Stainless Steel Mesh Strainer # # SK2206, 2208, 2210, 2212, 2214 SK1021, SK1025 Stainless Steel Strainer S/S Double Mesh Strainer # # SK2126 SK2224, SK2230 Stainless Steel Food Grater Stainless Steel Food Grater # 120 1 5209 A01 3 Eastwood Housewares Section Stainless Steel Food Grater Stainless Steel Grater # 240 G4 JM8110 Wood Handle Grater Stainless Steel Coarse Grater 144 # KS007 LK5222 Stainless Steel 2-Way Peeler Peeler # # 1 HJF-1014, 1018 J0092 4 Eastwood Housewares Section Dual-Sided Peeler Neon Fruit and Vegetable Peeler # # KT02-204 KT02-205 Stainless Steel Swivel Peeler Stainless Steel Peeler Dual Blade # # KT02-209 KT02-210 Multi-Functional Peeler Scissors With Red Handle 25 # 1 YH5999 HBS-174 5 Eastwood Housewares Section Description Utility Scissors With Blue Handle # # Item # K52 Utility Scissor Scissors with Red Handle # # KS-812 KT05-220, KT05-221, KT05-222 Scissors Scissors with Gold Handle 12 # 1 S006, 007, 008 TF801, TF802, TF803 6 Eastwood Housewares Section Stainless Steel 2 Way Can Opener Stainless Steel Can Opener # # HJF1018 SC-03, 05 Bottle and Can Opener Stainless Steel Locking Tong # 96 YH5835 CE18, E18 Stainless Steel Tong With Fork Stainless Steel Mini Tong # # 1 JM8030 JM-8065 7 Eastwood Housewares Section Stainless Steel Tong Stainless Steel Hot Dish Clip Tong # # JM8111 LK5512 Stainless Steel Locking Tong Stainless Steel Grill Plate Set 12 12 TG009, 012, 014, 016 AM320 BBQ Grilling Basket With Handle BBQ Grilling Basket with Handle # 30 1 JHW01-20213 KT01-200, KT01-201 8 Eastwood Housewares Section BBQ Fish Grilling Basket with Handle BBQ Fish Grilling Basket with Handle 30 # KT01-202 KT01-203 Set: Stainless Steel Ladle, Wok Stainless Steel Ladle Turner, Spoon 120 # J0013, J0013A, J0014, J0015, J0020 KT04-244 Stainless Steel Ladle(60cm/ 80cm) Stainless Steel Soup Ladle 20 # 1 KT07-229 KT07-242, 243 9 Eastwood Housewares Section Long Ladle Stainless Steel Ladle W/Long Handle 20 # KT07-300 LK2007 S/S Ladle W/Long Handle Stainless Steel Wok Ladle # # LK55-22 LS1243 Ladle Stainless Steel Wok Ladle 200/150 50 /120 2 MC04406, 8 ML01-6, 8, 10, 12, 16 0 Eastwood Housewares Section Stainless Steel Flat Bottom Ladle S/S Ladle with Pattern Handle # # NL31S RO-02, RO-09, RO-16 Stainless Steel Wok Turner & Ladle Stainless Steel Ladle 600/200 # RO-06A, RO-06B RO-08 Stainless Steel Slotted Ladle Stainless Steel Serving Ladle # # 2 RO-11 RO-13 1 Eastwood Housewares Section Steam Rack Steam Rack # 36/24 LK5513 SR0016, 18, 20, 22, 24, 26, 28 30, 32, 34, 36, .. , 50 Stainless Steel Wire Steam Rack Stainless Steel Wire Steam Rack # # R8007, 8, 9, 13, 15, 28, 33 RO-08 3 Layers Stainless Steel Steamer Steamer Aluminum With Hole # # 2 S0017 S2026, 28, 30, 40 2 Eastwood Housewares Section Stainless Steel Wide-Mouth Funnel Stainless Steel Tea Spoon Polished # 50 LK55-18, LK55-19, LK55-20 A0005C Stainless Steel Spoon Stainless Steel Spoon 20 # CT01-500, CT01-501 J1005B S/S Measuring Spoon Set S/S Fork, Spoon, and Coffee Spoon # # 2 MS004S S2026, 28, 30, 40 3 Eastwood Housewares Section Long Coffee Spoon Stainless Steel Chopsticks & Spoon # # RO-17 RO-25 Stainless Steel Basin Stainless Steel Mesh Colander # # C2748, 58, 68 CT04-501, CT04-502, CT04-503 Stainless Steel Colander Stainless Steel Fruit Colander 24cm # 48 2 FBSGL2520, 22, 24, 26, 28, 30, 32, 34, 36, 38, 40, J0302 4 50, 60, 70 Eastwood Housewares Section Stainless Steel Colander Stainless Steel Colander with Holes # # SGLX2422, 26, 34, 36, 38, 40 SVB01-L28, L30, L32, L34, L36 Stainless Steel Mesh Colander Stainless Steel Mesh Colander # 100 SVB01-S1, S2, S3, S4, S5, S6, S7, S8, S9 SVB02-S1, S4, S6, S7 Stainless Steel Mesh Colander Stock Pot Set # # 2 SVB03 BA3366 5 Eastwood Housewares Section Stainless Steel Pot Set Die Cast Aluminum Casserole # # CQ005 EH00132 Stainless Steel High Pot 8 Pcs Stainless Steel Pot Set # 8 P1120, 22, 24, 26, 122, 124, 126 S1820 Stainless Steel Stock Pot Stainless Steel Pot Set # # 2 SA0820 SA1820 6 Eastwood Housewares Section Stainless Steel Stock Pot Stainless Steel Stock Pot # # SA2052 SA6410, 8120, 0358 Stainless Steel Soup Pot S/S Three Layers Belly Shape Pot # # SP2520, 22, 24, 26 SP25326, 28, 30, 32 Stainless Steel Tall Stock Pot Stainless Steel Tall Stock Pot # # 2 SP26D SP26X 7 Eastwood Housewares Section Stainless Steel Stock Pot 3 QT. Electric Hot Pot Stainless Steel # # SP28 EC027 Electric Shabu Shabu Pot Stainless Steel Shabu Pot 6 16/12 LK3219 PS2028, 30, 32 Shabu Pot Stainless Steel Shabu Shabu Hot Pot 12 12 2 PS2128, 2130, 2132 SP1028, SP1030, SP1032 8 Eastwood Housewares Section Shabu Pot Stainless Steel Saucepan with Cover 12 # SP2032 PM014 S/SSaucepan with Cover S/SSaucepan with Cover 16 23 PM016 PM018 S/SSaucepan with Cover Stainless Steel Tea Pot Kettle 1.0L # 36 2 PM018P B101 9 Eastwood Housewares Section Stainless Steel Tea Pot Kettle 2.0L Stainless Steel Tea Pot Pitcher 32 24 B103 SLTP001, 2 Stainless Steel Mesh Tea Ball Tea Ball 144 # K0779, K0780 SLTB006 Stainless Steel Jap Style Steamer 3 Layers Stainless Steel Steamer 12 # 3 JX22671, 95 S0017 0 Eastwood Housewares Section Steamer Aluminum With Hole 3 Layers Stainless Steel Steamer # # S2026, 28, 30, 40 SS0126, 28, 30,32, 34,36,38,40 Stainless Steel Steamer Iron Height Pressure Burner 16/12 # SS0226, 28, 30 B3318 High Pressure Burner Super High Pressure Burner # # 3 B4818 B550, 70 1 Eastwood Housewares Section Double Burner Iron Gas Burner # # B7845, 46 BB02 Square High Pressure Burner Round Burner # # BB101, 103 BB117 3 Head Burner Portable Butane Stove Burner # 6 3 BH3228 GS01 2 Eastwood Housewares Section Electric Single Burner Double Head Burner Manual Light-Up # # TS-322 VO1D Low Pressure Burner High Pressure Stove Burner # # V02 VO3S High Pressure Stove Burner Wok Stand # # 3 VO4R CQ021, 023, 026 3 Eastwood Housewares Section Enamel Wok Wok Lid # # EW00136, 145 KGL20 Stainless Steel Wok with Handle Stainless Steel Wok with Red Handle 12 12 LK0608, 9 LK0614, 15 Carbon Steel Wok Black Enamel Frying Wok # 12 3 W001 W0036, 40, W0455 4 Eastwood Housewares Section Pig Iron Wok Black Enamel Frying Wok 15/12 # W0336, 410 W045 Cast Iron Wok Iron Wok # 12 W051 W1436, 1641, 2218, 2220, 2222, 2224 Machine Made Wok With Two Carbon Steel Hand Hammered Wok Handles # 12 3 W3614 W4014, 16 5 Eastwood Housewares Section Carbon Steel Hand Hammered Wok Carbon Steel Hand Hammered Wok # 12 W4018 W4020 Stainless Steel Wok With Handle Enamel Frying Wok 12 12 W4214,
Load more

Recommended publications
  • Chopsticks Is a Divine Art of Chinese Culture
    INTERNATIONAL JOURNAL OF RESEARCH CULTURE SOCIETY ISSN: 2456-6683 Volume - 2, Issue - 11, Nov – 2018 Monthly, Peer-Reviewed, Refereed, Indexed Journal Impact Factor: 4.526 Publication Date: 30/11/2018 Chopsticks is a Divine Art of Chinese Culture Md. Abu Naim Shorkar School of Economics, Shanghai University, 99, Shangda Road, Shanghai, China, 200444, Email – [email protected] Abstract: Chopsticks are the primary eating instrument in Chinese culture, and every youngster has to adopt using technique and controlling of chopsticks. A couple of chopsticks is the main instrument for eating, and the physical movements of control are familiar with Chinese. The Chinese use chopsticks as natural as Caucasians use knives and forks. An analogy of chopsticks is as an extension of one’s fingers. Chinese food is prepared so that it may be easily handled with chopsticks. In fact, many traditional Chinese families do not have forks at home. The usage of chopsticks has been deeply mixed into Chinese culture. In any occasions, food has become a cultural show in today’s society. When food from single nation becomes in another, it leads to a sort of cultural interchange. China delivers a deep tradition of food culture which has spread around the globe. As a company rises, food culture too evolves resulting in mutations. Each geographical location makes its own food with unparalleled taste and smell. Sullen, sweet, bitter and hot are the preferences of several food items. Apart from being good, they tell us about the people who make it, their culture and nation. The creatures which people apply to eat are not only creatures, but also symbols, relics of that civilization.
    [Show full text]
  • Korean Food and American Food by Yangsook
    Ahn 1 Yangsook Ahn Instructor’s Name ENGL 1013 Date Korean Food and American Food Food is a part of every country’s culture. For example, people in both Korea and America cook and serve traditional foods on their national holidays. Koreans eat ddukguk, rice cake soup, on New Year’s Day to celebrate the beginning of a new year. Americans eat turkey on Thanksgiving Day. Although observing national holidays is a similarity between their food cultures, Korean food culture differs from American food culture in terms of utensils and appliances, ingredients and cooking methods, and serving and dining manners. The first difference is in utensils and appliances. Koreans’ eating utensils are a spoon and chopsticks. Koreans mainly use chopsticks and ladles to cook side dishes and soups; also, scissors are used to cut meats and other vegetables, like kimchi. Korean food is based on rice; therefore, a rice cooker is an important appliance. Another important appliance in Korean food culture is a kimchi refrigerator. Koreans eat many fermented foods, like kimchi, soybean paste, and red chili paste. For this reason, almost every Korean household has a kimchi refrigerator, which is designed specifically to meet the storage requirements of kimchi and facilitate different fermentation processes. While Koreans use a spoon and chopsticks, Americans use a fork and a knife as main eating utensils. Americans use various cooking utensils like a spatula, tongs, spoon, whisk, peeler, and measuring cups. In addition, the main appliance for American food is an oven since American food is based on bread. A fryer, toaster, and blender are also important equipment to Ahn 2 prepare American foods.
    [Show full text]
  • 2013.01-06 New Korin Items
    NEW$KORIN$ITEMS$JANUARY$–$JUNE$2013$ Limited'Quantities'Available' ' TABLEWARE:"Bowls" " " " Fusion"White"Slanted"Bowl" Fusion"White"Large"Slanted" " " Item%#:%BWL+A4308% Bowl" Wooden"Bowl"RED" Blue"Colored"Bowl" 6.25"L"x"5.5"W"x"2.75"H"–"9"oz" Item%#:%BWL+A4309% Item%#:%NR+625% Item%#:%BWL+375+02% (4/36)" 8.1”L"x"7”W"x"3.8"H"–"16"oz" 4.25"Dia."x"2.75"H"–"11"oz" 8.4"Dia."x"3.4"H"–"47"oz" 1"–"11" $4.25" (3/24)" (1/100)" (12/24)" 12"–"35" $3.83" 1"–"11" $6.20" 1"–"9" $5.50" 1"–"9" $5.50" 36"+" $3.40" 12"–"23" $5.58" 10"–"99" $4.95" 10"–"99" $4.95" " " 24"+" $4.96" 100"+" $4.40" 100"+" $4.40" " " " " " " " " " " " " Sansui"Landscape"Rice"Bowl" " White"and"Red"Ramen"Noodle" Item%#:%RCB+200224% " Small"Brown"Moss"Cup" Bowl" 4.5"Dia."x"1.3"H"–"9"oz" Hiwa"Green"Small"Soba"Cup" Item%#:%TEC+233% Item%#:%BWL+290% (10/120)" Item%#:%TEC+234% 3.3”Dia."x"2.5"H"–"7"oz" 8.3”Dia."x"3.4"H"–"46"oz" 1"–"9" $4.80" 3.3”Dia."x"2.5"H"–"6"oz" (12/60)" (12/24)" 10"–"39" $4.32" (12/60)" 1"–"11" $4.50" 1"–"11" $12.90" 40"+" $3.84" 1"–"11" $6.00" " " 12"–"59" $4.05" 12"–"23" $11.61" " 12"–"59" $5.40" 60"+" $3.60" 24"+" $10.32" 60"+" $4.80" " " " " " " Ivory"White"Bowl" Ivory"White"Bowl" Item%#:%BWL+MTSX+06% " Ivory"White"Bowl" Black"Mottled"Bowl"with"Brush" Item%#:%BWL+MTSX+05% 6"Dia."x"2.75"H"\"25"oz" Item%#:%BWL+MTSX+04% Stroke" 7.25"Dia."x"3.25"H"–"46"oz" (6/48)" 8"Dia."x"3.25"H"–"58"oz" Item%#:%BWL+S59% (6/36)" 1"–"11" $6.20" (5/30)" 9.25"Dia."x"3"H"–"72"oz" 1"–"11" $3.90" 12"–"23" $5.58" 1"–"11" $6.20" (1/16)" 12"–"35" $3.51" 24"+" $4.96" 12"–"29" $5.58" 1"–"11"
    [Show full text]
  • Chopsticks and the Land of the Five Flavors
    History in the Making Volume 9 Article 14 January 2016 Comparative Book Review: Chopsticks and The Land of the Five Flavors Jacob P, Banda CSUSB Follow this and additional works at: https://scholarworks.lib.csusb.edu/history-in-the-making Part of the Asian History Commons, and the Social History Commons Recommended Citation Banda, Jacob P, (2016) "Comparative Book Review: Chopsticks and The Land of the Five Flavors," History in the Making: Vol. 9 , Article 14. Available at: https://scholarworks.lib.csusb.edu/history-in-the-making/vol9/iss1/14 This Review is brought to you for free and open access by the History at CSUSB ScholarWorks. It has been accepted for inclusion in History in the Making by an authorized editor of CSUSB ScholarWorks. For more information, please contact [email protected]. Reviews Comparative Book Review: Chopsticks and The Land of the Five Flavors By Jacob P. Banda Food and foodways provide a valuable window into Chinese history and culture. Scholars have, until recently, not sufficiently explored them as great potential frameworks for analyzing Chinese history. They are rich potential sources of insights on a wide range of important themes that are crucial to the understanding of Chinese society, both past and present. Historians have tended to favor written sources and particularly those of social and political elites, often at the expense of studying important cultural practices and the history of daily life. The creative use of unconventional sources can reward the scholar with a richer view of daily life, with food and foodways as one of the most important dimensions.
    [Show full text]
  • Chopsticks: a Chinese Invention 507 Sopris West Six Minute Solutions Passage
    Curriculum-Based Measurement: Maze Passage: Examiner Copy Student/Classroom: _____________________ Examiner: ____________ Assessment Date: _______ Chopsticks: A Chinese Invention 507 Sopris West Six Minute Solutions Passage Chopsticks were invented in China more than 5,000 years ago. Long ago, food was chopped into (little) pieces so it would cook faster. (The) faster food cooked, the more fuel (it) would save. Since food was eaten (in) small pieces, there was no need (for) knives. Rather, chopsticks were used to (move) food from the plate to the (mouth). Confucius was a Chinese philosopher. He (was) a vegetarian. It is believed that (Confucius) did not like knives. Knives reminded (him) of the slaughterhouse. He favored chopsticks. (By) A.D.500, the use of chopsticks (had) spread to other countries. The people (in) present day Vietnam, Korea, and Japan, (as) well as China, use chopsticks today. (Chinese) chopsticks are about 9 or 10 inches long. (They) are square at the top, have (a) blunt end, and are thinner on (the) bottom. The Chinese call them kuai-ai. (This) means "quick little fellows." Chopsticks have (been) made of many materials. Bamboo is (a) popular choice since it is available, (and) inexpensive. Bamboo is also heat resistant. (Other) types of wood such as sandalwood, (cedar), and teak have also been used. (Long) ago, rich people had chopsticks made (from) jade, gold, or silver. In the (days) of the Chinese dynasty, silver chopsticks (were) used. People believed that silver would (turn) black if it touched poisoned food. (We) know now that silver will not (react) to poison.
    [Show full text]
  • Okonomiyaki by Chef Philli
    Okonomiyaki By Chef Philli Serves Prep time Cook time Total time 2-3 20 mins 20 mins 40 mins Chef Skills: Learn how to make Japan’s answer to a pizza Ingredients Equipment ● ½ tsp salt ● Pallet knife ● ½ tsp white sugar ● Baking parchment ● 80g plain flour ● Pizza tray or large tray ● 1 tsp bicarbonate of soda ● Mandoline ● 80ml water ● Whisk or chopsticks ● 2 eggs - lightly whisked ● Piping bag ● 2 handfuls spring onions - thinly ● Large frying pan with lid sliced ● 1 small white cabbage - thinly sliced ● 30g pink pickled ginger Before you click play ● 1 tsp rice wine vinegar ● Get out all equipment & ● 4-6 rashers of streaky bacon measure ingredients ● Handful of furikake (see ● Slice cabbage and spring onions furikake episode) as described ● Mayonnaise ● Make the takoyaki sauce by Ingredients for takoyaki sauce combining all ingredients ● 1 tbsp ketchup ● 1 tbsp oyster sauce ● 1 tsp worcestershire sauce ● 1 tbsp brown sugar 1 of 3 - Next Okonomiyaki By Chef Philli Method 1. To make the batter add the plain flour, sugar, a pinch of salt and baking soda in large mixing bowl. Mix the ingredients with a whisk or a pair of chopsticks. 2. Add the water and the eggs and whisk to incorporate all the ingredients. 3. Add the cabbage, spring onions and the pickled ginger. Mix together, ensuring that the cabbage is fully coated with the batter. 4. Cut two round pieces of baking paper and place one into your frying pan - this is your cartouche - save the other for later. 5. Add rice wine vinegar and place into the mixing bowl with the okonomiyaki batter.
    [Show full text]
  • Silent Auction Items (As of 3/13/17) Art & Home
    Silent Auction Items (as of 3/13/17) Art & Home Item # Description Value Donor 100 Red & Black Crocheted Heart Blanket $65 Kathy Peterson 101 102 4 Homemade Soy Jar Candles $30 Rebecca Stearns - RMS Candle Co. 103/104 Asian Placemats w/ Chopsticks- 2 offers $25 Jason Lee & Sharon Wilmans 105 Beautiful Korean Lacquer Ware Tray w/ Mother of $75 Jason Lee Family Pearl Inlay 106 Beautiful Korean Lacquer Ware w/ Mother of Pearl $75 Jason Lee Family Inlay 107 108 Felt Basket w/ Penguin and Bird Ornaments, VT Towel $75 PURE Original & VT Bracelet 109 Pledge of Allegiance Wall Hanging $15 Judy Weisgerber- Hobby Lobby 110 Handmade Blue & Gray 4ft x 5 ft Crocheted Afghan $50 Ethel Fennick (Judy’s mom) 111 Handmade Blue, Brown & Beige 3ft x 7 ft Crocheted $50 Ethel Fennick Afghan 112 Mikasa Glass Candy Dish Adrianne Weisgerber 113 RedKen Products $88 Heidi Senecal- Artistic Styles 114 Framed Oil Painting - Valley View $250 Steve & Ruth Hall 115 “A Friend Loves At All Times” Proverbs 17:17 Mug w/ $12 Judy Weisgerber Attached Tea Bag Holder 116 2 “Live Well, Laugh Often, Love Much” Flower Vases $25 Jennifer Brooks w/ 2 Cherubs 117 Large Canvas Picture - “Bicycle w/ Basket of Flowers” $35 The Burchfield’s 118/119 1 Liter of Maple Syrup - 2 offers $25 Severy Brothers - Severy Family Maple 120 6 Stuart Crystal Hand Cut Goblets $50 The Deibler’s 121 “Joy of a Summer Garden” Table Runner - $125 Susan Hansen One-of-a-kind hand sewn wool primitive table runner collaboratively designed by RACS student Rosie Nop.
    [Show full text]
  • Bacterial Transfer from Mouth to Different Utensils and from Utensils to Food Chaitali Purohit Clemson University, [email protected]
    Clemson University TigerPrints All Theses Theses 8-2009 Bacterial transfer from mouth to different utensils and from utensils to food Chaitali Purohit Clemson University, [email protected] Follow this and additional works at: https://tigerprints.clemson.edu/all_theses Part of the Food Science Commons Recommended Citation Purohit, Chaitali, "Bacterial transfer from mouth to different utensils and from utensils to food" (2009). All Theses. 623. https://tigerprints.clemson.edu/all_theses/623 This Thesis is brought to you for free and open access by the Theses at TigerPrints. It has been accepted for inclusion in All Theses by an authorized administrator of TigerPrints. For more information, please contact [email protected]. BACTERIAL TRANSFER FROM MOUTH TO UTENSILS AND FROM UTENSIILS TO FOOD A Thesis Presented to the Graduate School of Clemson University In Partial Fulfillment of the Requirements of the Degree Masters of Food Science, Nutrition & Culinary Science by Chaitali Purohit August 2009 Accepted by: Dr. Paul L. Dawson, Committee Chair Dr. Julie Northcutt Dr. Xiuping Jiang ABSTRACT This study examined transfer of bacteria from mouth to different surfaces (spoon, chopstick, hand) and from surfaces to food (chicken broth, rice). Three different sets of experiments were conducted. In the first experiment, bacterial transfer from mouth to utensils (spoon or chopstick) was determined. The second experiment measured bacterial transfer from mouth to broth and included scooping and stirring with a spoon. In the third experiment, bacterial transfer from mouth to food rice was tested using either spoon or hand. Ten or seven subjects were used for each of the three experiments. Results indicated that there was a transfer of approximately 5 log10cfu of total bacteria to the spoon or chopstick when either was placed in the mouth with or without food.
    [Show full text]
  • Chopsticks As a Cultural Symbol in China
    IOSR Journal of Research & Method in Education (IOSR-JRME) e-ISSN: 2320–7388,p-ISSN: 2320–737X Volume 1, Issue 4 (May. –Jun. 2013), PP 01-02 www.iosrjournals.org Chopsticks as a Cultural Symbol in China Chen Desheng & Tang Zheng Ph.D. Scholar，Department of English and Foreign Languages，Bharathiar University，Coimbatore-641046 II M.A English literature, Department of English, R.V.S College of Arts & Science, Coimbatore-641402 Abstract: Food is the soul of health. On such occasions as birthday, food becomes a cultural show in today’s society. When food from one country becomes in another, it leads a kind of cultural exchange. China has a rich tradition of food culture which has spread around the world. As a society develops, food culture too evolves resulting in variety. Each geographical location makes its own food with unique taste and flavor. Sour, sweet, bitter and hot are the tastes of various food items. Apart from being food, they tell us about the people who make it, their culture and nation. The tools which people use to eat are not only tools, but also symbols, tokens of that culture. The practice of using chopsticks has existed from ancient times among the East Asians, especially the Chinese. Made of different materials like gold, silver, copper, wood and bamboo, the chopsticks also express the artistic and aesthetic sensibility of the Chinese people. History tells us that the different colors, sizes and materials of chopsticks have specific meanings. They may stand for position, treasure, luck and so on. This paper attempts to study the importance of chopsticks as a dominant cultural symbol in China.
    [Show full text]
  • Skill-A-Thon Booklet
    Foods And Cooking id 1 Apple Corer — This tool has a circular cutting edge that is forced down into the Apple Slicer — This apple, allowing the apple to remain whole so professional-quality tool is it can then be easily sliced into sections for pressed down over the apple to eating it out of hand or baking it whole with make eight uniform slices and the outer skin. A tool used to extract the core remove the core. from the apple without cutting the apple into sections and then individually cutting out each part of the core. Chef’s Knife — A large knife with a wide blade, generally BBQ Tongs — A utensil with considered all-purpose knives long handles used to grip and that are used for cutting and turn food while cooking. dicing. BBQ Spatula — A utensil with long handle and flat bottom used to turn food while cooking. Chopper — A utensil used to cut food into smaller pieces. 2 Chopsticks — A pair of slender sticks made especially of wood or ivory, held between the thumb and fingers and used as an eating utensil in Asian countries and in Cookie Cutter — A shaped template restaurants serving Asian food. with a sharp edge used to cut cookies or biscuits from rolled dough Decorative Slicer, Ripple — A utensil Decorative Slicer, Vee — A utensil used used to cut food that leaves a rippled edge. to cut food that leaves a vee shape Egg Slicer — A kitchen tool with a Egg Separator — A spoon shaped utensil, slatted , egg-shaped hollow on the bottom which has a hole in the bottom and is used and a hinged top consisting of 10 fine steel to separate the white from the yolk of the wires.
    [Show full text]
  • Learn to Use Chopsticks はし
    THE JAPANESE HOUSE KYO NO MACHIYA はし ACTIVITIES Learn to Use Chopsticks ACTIVITIES Learn chopsticks culture and etiquette in Japan and try it yourself! TIME: 25 minutes MATERIALS: • Video: Many Homes in Kyoto, Japan—Shiori • A pair of chopsticks • Small items to pick up 1. Learn about Hashi—Chopsticks Chopsticks in Japanese are called hashi; o-hashi is the more polite way to PRONUNCIATION say it. They are made from a variety of materials: wood (including GUIDE: lacquered wood), bamboo, metals, and plastics, but wooden chopsticks Hashi: Hah-she are the most common. There are different kinds of chopsticks for different uses: for eating, for cooking, and for picking up or serving cakes O-hashi: oh hah-she and sweets. Mai-hashi: mah-ee hah- At home, each person has his or her own pair of chopsticks for daily she use. Many people also have a second pair of chopsticks called mai-hashi (my chopsticks) that they would carry with them all the time for use at work or at restaurants. Even though disposable wooden chopsticks are still commonly used at fast food stores and restaurants, people like to have their mai-hashi because it minimizes waste and is better for the environment. Children in Japan usually start learning to use chopsticks by the age of 4 or 5. There are various training chopsticks available for beginner users. 1 © 2013 Boston Children’s Museum KYO NO MACHIYA ACTIVITIES 2. How to Hold a Pair of Hashi Before you start—Watch the chapter “Shiori” in the video: “Many Homes in Kyoto, Japan.” Shiori and her mom prepare hamburger and eat it with rice.
    [Show full text]
  • Pleasure of Manual Kitchen Products: a Checklist for Designing Manual Kitchen Tools By
    Pleasure of manual kitchen products: A checklist for designing manual kitchen tools by Ying Su A thesis submitted to the Graduate Faculty of Auburn University in partial fulfillment of the requirements for the Degree of Master of Industrial Design Auburn, Alabama May 7, 2016 Keywords: Pleasure design, Ergonomic factors, Four pleasures, Design Checklist Copyright 2016 by Ying Su Approved by Rich Britnell, Chair, Professor of Industrial Design Randy Bartlett, Professor of Industrial Design Shea Tillman, Associate Professor of Industrial Design Abstract As the heart of the home, the kitchen is always a happening place. It can be used to entertain family, cook that holiday meal, or just scrounge for the latest snack. Kitchen tools have an important role in creating entertainment and pleasure in the kitchen. Depending on consumers’ preferences, they can have a chef’s kitchen with professional tools, such as a good set of knives. Or users can enjoy their own modern host’s kitchen, with a bar, counter stools, and plenty of baking tools. As people have increasing expectations for their kitchen products, it will be important to designing pleasurable, high quality manual kitchen tools. In the future, designing pleasurable kitchen tools would allow consumers to use and enjoy the products at the same time. This study will use research to explore the most important elements that a pleasurable kitchen product could have and develop a process for designing pleasurable kitchen products. In order to develop a checklist for designing pleasurable kitchen products, one rule that needs to be understood is that products affect users not only physically but also psychologically.
    [Show full text]