Cutlery & Boards
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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. -
Moving Up:Turning a Line Cook Into a Sous-Chef
9/23/2015 Moving Up:Turning a Line Cook Into a Sous-Chef http://www.restaurantowner.com/members/2073print.cfm Moving Up:Turning a Line Cook Into a Sous-Chef by Joe Abuso Developing your current staff is one of the most important and smartest things that you, or any restaurateur, can do. Finding good people is hard enough to begin with, and keeping them around can sometimes be even harder. One of the easiest ways to attract the kind of workers you need is to be able to promise that the position you're offering them is not a stagnant, dead-end proposition. One way to keep them on your team is to make good on that promise. The best personnel want to progress through their careers by being given the opportunity to learn, grow and take on more and varied responsibilities. Hiring from within to fill midlevel management positions has many advantages over bringing in new people: You already know that they are reliable and get along with the rest of the crew; they understand the company culture, product and expectations; it's good for overall morale to see that hard work is rewarded; and lower training and administrative costs are some of the biggest. Of course, if you haven't been successfully grooming your entry-level workers for bigger and better things, you won't have the option to promote a current employee rather than placing a want ad, culling résumés and being (not always pleasantly) surprised at who walks through the door for an interview. The position of sous-chef or assistant kitchen manager Hiring from within to fill midlevel is one of the most important and common slots for a “management positions has many restaurateur to have to fill. -
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. -
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. -
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. -
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: -
12 Recipes That Will Change the Way You Cook Make Bold, Fresh Food the Milk Street Way
12 Recipes that Will Change the Way You Cook Make bold, fresh food the Milk Street way CHRISTOPHER KIMBALL’S ◆ THE NEW HOME COOKING SPECIAL EDITION ◆ ◆ Special Edition Christopher Kimball’s MILK STREET Magazine The New Home Cooking ◆ RECIPE INDEX No-Sear Lamb or Beef and Chickpea Stew Page 2 Fluffy Olive Oil Scrambled Eggs Page 4 Chinese Chili and Scallion Noodles Page 5 Chinese White-Cooked Chicken Page 6 Cacio e Pepe, Gricia and Carbonara Page 8 Pinchos Morunos Page 12 Roasted Cauliflower With Tahini Page 13 Charred Brussels Sprouts Page 14 Red Lentil Soup with Spinach Page 15 Tahini Swirl Brownies Page 16 Israeli Hummus Page 17 Stovetop Chocolate Cake Page 21 Front Cover Photo: Joyelle West; Styling: Christine Tobin Back Cover Photo: Noam Moskowitz Christopher Kimball’s Milk Street in downtown Boston—at 177 Milk Street—is home how we cook by searching the world for bold, simple recipes and techniques that to our editorial offices and cooking school. It is also where we recordChristopher are adapted and tested for home cooks everywhere. For more information, go to Kimball’s Milk Street television and radio shows. Milk Street is devoted to changing 177MilkStreet.com. 12 Recipes That Will Change the Way You Cook [ EDITOR’S NOTE] C hristopher K imball One for Life, One for Love, President and Founder One for Death Christopher Kimball Media Director and Co-Founder Melissa Baldino Editorial Director - J.M. Hirsch recently dined at Sichuan peppercorns and the Food Editor - Matthew Card Art Director - Jennifer Baldino Cox la Grenouille in spicy white pepper so popular Managing Editor - Jenn Ladd Books & Special Editions Editor - Michelle Locke New York—the last of in Asian cooking. -
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………………………………. ............................................................. -
Visual Cookbooks for Children and Adults With
Visual cookbooks for children and adults – available on Amazon and from the publishers Many children and adults with ASD can benefit from visual guidance as they develop healthy eating habits and independent life skills in the kitchen. The following books all offer photographs or illustrations to help make healthy choices and learn to cook a variety of foods. Cook This, Not That! By David Zinczenko. Rodale Books, 2010. ISBN: 978-1605291475. Visual guide to cooking techniques, recipes, and healthy shopping guidelines. Let's Cook! Healthy Meals for Independent Living by Elizabeth D. Riesz and Anne Kissack. Appletree Press, 2010. 978‐1891011085 More than FIFTY healthy "I can cook" recipes‐‐ in LARGE PRINT and written at an early elementary reading level. Recipes written in an easy‐to‐follow style: What I Need What I Use What I Do Food photos on every page, Step‐by‐step preparations, Complete nutrient information. Lifestyle Easy Cookbook Institute for Applied Behavior Analysis. British book with large, oversize pages. Includes visual shopping cards with each recipe. To see an online preview, look here: http://iaba.com/cookbook/preview/ Look 'n Cook Cookbook Attainment Company, 2005. ISBN: 978‐ 1578615971 Look 'n Cook has three components: Look ‘n Cook Cookbook with 62 step‐by‐step recipes Look ‘n Cook Lesson Plans Look 'n Cook DVD Set Look ‘n Cook Microwave Cookbook Attainment Company, 1999. ISBN: 978‐1578610785 Look ’n Cook Microwave Cookbook features easy‐to‐make microwave recipes presented in an illustrated, step‐by‐step format. It has two components: the Cookbook and the Lesson Plans. The Picture Cookbook, No‐Cook Recipes for the Special Chef by Joyce Dassonville and Ehren McDow. -
Disposable Catering Tableware Buying Guide
DISPOSABLE CATERING TABLEWARE BUYING GUIDE In a changing world and with the growing concern for the environment, it is essential to be able to offer your customers ecological choices in terms of disposable, recyclable and biodegradable tableware. Today, many customers are more likely to buy your food and dishes if you offer the option of recyclable and compostable tableware, cutlery and kitchen accessories. Whether you are a caterer, a bistro or restaurant owner, hotel manager, or take-out restaurant, Solia offers a wide range of disposable catering tableware, which is elegant, stylish, practical and recyclable and/or compostable. Look through this guide to learn more about all the possibilities available to you, in terms of compostable and recyclable materials, glassware, tableware, cutlery and food packaging. What are the disposable and reusable materials available for catering tableware? With the evolution of the recycling technology, the plastic has become easier to recycle, even for the food-related business. But this is not the only available material out there. Here is an overview of each material that we use to create our amazing disposable catering tableware collection. Eco-Friendly Plastic As we have mentioned before, plastic is now much easier to dispose of and to recycle. Plastic can withstand high and long temperature and stands out by its versatility. Solia creates high-end plastic catering tableware, cutlery, glassware, and catering accessories with sustainable plastic that is 100 % recyclable and reusable. You will find plastic trays, plastic plates, plastic mini-dishes, plastic cutlery and more! Our recommendations: PLASTIC BALL CHAIR WHITE 1.7 OZ (CASE OF 200) Plastic Cocktail Cup 20 oz (Case of 48) Cooking Pot 22 oz with Lid Transparent (Case of 100) Sugarcane Pulp First, using disposable sugarcane pulp tableware reduces pollution and energy consumption.