UTENSIL AND EQUIPMENT
FOOD TONG
There are two kinds of Kitchen Tongs.
One type is made from two pieces of heavy wire joined like scissors; the other is two pieces of light metal joined at the end, usually with a spring as well.
the material doesn't have to be metal: it can be metal and plastic, plastic, wood or bamboo.
Kitchen Tongs come in different lengths. Long-handled ones are particularly important when cooking over an open flame or splattering grease, because they mean your hands don't need to come near danger.
Scissor-type ones are fine for smaller pieces of food. To use them, you have to slide one finger through a hole in one of the handles, as you do for scissors.
Tongs whose "holding ends" have scalloped food-gripping parts can allow a more stable grip when lifting large items.
Tongs are very useful for turning meat such as sausages, pork chops, and steaks.
Using a fork to turn meat involves piercing the meat, allowing the juices to flow out and evaporate, leaving the meat drier. As well, tongs eliminate chasing breakfast sausages around a frying pan with an egg-flipper or a fork.
Plastic ones are fine for salads, buffets, salad bars, etc.
They are also good for:
BONE SAW MACHINE
Bone saw machine is food-processing machine specially designed for
cutting freezing meat and bones into smaller pieces. Put the bones or
meat to be cut between the push slab and saw belt.
The machine is not only used for sawing freeze of the whole pig, sheep, cattle and other livestock bone. But also it can be used for small pieces of frozen meat, pork and fish cutting. Widely used in the guesthouse, hotel, food processing factory and slaughterhouse
The whole machine is made of stainless steel or steel with specially treated surfaces, which are endurable in use and in conformity with national food hygiene standard.
ROLLING PIN
Rolling Pins are long cylinders used to press out dough evenly and smoothly.
They are primarily used for rolling out dough for pastries, such as pies and cookies, but they can also be used for rolling out bread dough for items such as cinnamon rolls and pizza dough, and roll out pasta dough.
In the English-speaking world, Rolling Pins are generally about 10 to 15 inches (25 to 40 cm) long, and about 2 to 3 inches (5 to 7 1/2 cm) in diameter.
They can be made from aluminum, ceramic, glass, marble, plastic (nylon or polypropylene) , stainless steel, or hardwood. Hardwood is the most common.
Heavier Rolling Pins do some of the work for you, meaning you have to press and lean less. Lighter ones actually require more work to roll.
Really heavy rolling pins that weigh up to 4 pounds (1 3/4 kg) can be great for rolling out yeast doughs, but harder to work with for pastry.
source by
http://www.cooksinfo.com/kitchen-tongs
http://food-machine.org/product/Meat_Processing_Machine/bone-saw-machine.html
http://www.cooksinfo.com/rolling-pins
There are two kinds of Kitchen Tongs.
One type is made from two pieces of heavy wire joined like scissors; the other is two pieces of light metal joined at the end, usually with a spring as well.
the material doesn't have to be metal: it can be metal and plastic, plastic, wood or bamboo.
Kitchen Tongs come in different lengths. Long-handled ones are particularly important when cooking over an open flame or splattering grease, because they mean your hands don't need to come near danger.
Scissor-type ones are fine for smaller pieces of food. To use them, you have to slide one finger through a hole in one of the handles, as you do for scissors.
Tongs whose "holding ends" have scalloped food-gripping parts can allow a more stable grip when lifting large items.
Tongs are very useful for turning meat such as sausages, pork chops, and steaks.
Using a fork to turn meat involves piercing the meat, allowing the juices to flow out and evaporate, leaving the meat drier. As well, tongs eliminate chasing breakfast sausages around a frying pan with an egg-flipper or a fork.
Plastic ones are fine for salads, buffets, salad bars, etc.
They are also good for:
- stirring and serving spaghetti;
- manipulating baked potatoes, lifting corn on the cob, squeezing tea bags;
- good in a pinch for serving salad;
- metal ones can be used for turning larger items being deep-fried such as battered food, onions rings, etc.
BONE SAW MACHINE
The machine is not only used for sawing freeze of the whole pig, sheep, cattle and other livestock bone. But also it can be used for small pieces of frozen meat, pork and fish cutting. Widely used in the guesthouse, hotel, food processing factory and slaughterhouse
The whole machine is made of stainless steel or steel with specially treated surfaces, which are endurable in use and in conformity with national food hygiene standard.
ROLLING PIN
Rolling Pins are long cylinders used to press out dough evenly and smoothly.
They are primarily used for rolling out dough for pastries, such as pies and cookies, but they can also be used for rolling out bread dough for items such as cinnamon rolls and pizza dough, and roll out pasta dough.
In the English-speaking world, Rolling Pins are generally about 10 to 15 inches (25 to 40 cm) long, and about 2 to 3 inches (5 to 7 1/2 cm) in diameter.
They can be made from aluminum, ceramic, glass, marble, plastic (nylon or polypropylene) , stainless steel, or hardwood. Hardwood is the most common.
Heavier Rolling Pins do some of the work for you, meaning you have to press and lean less. Lighter ones actually require more work to roll.
Really heavy rolling pins that weigh up to 4 pounds (1 3/4 kg) can be great for rolling out yeast doughs, but harder to work with for pastry.
source by
http://www.cooksinfo.com/kitchen-tongs
http://food-machine.org/product/Meat_Processing_Machine/bone-saw-machine.html
http://www.cooksinfo.com/rolling-pins
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