equipment and utensil
pastry brush
A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food. Traditional pastry brushes are made with natural bristles or a plastic or nylon fiber similar to a paint brush, while modern kitchen brushes may have silicone bristles.
In baking breads and pastries, a pastry brush is used to spread a glaze or egg wash on the crust or surface of the food.In roasting meats, a pastry brush may be used to sop up juices or drippings from under pan and spread them on the surface of the meat to crisp the skin.
BREAD SLICER
The bread slicer is an equipment designed to cut bakery products already prepared (cooked) into several slices automatically, replacing the manual use of kitchen utensils. It consists of:
chinese wok
A wok (from Cantonese Chinese) is a versatile round-bottomed cooking vessel, originating from China. The use of the wok is very prevalent in South China (particularly Guangdong Province). It is one of the most common cooking utensils in China and also found in parts of East, South and Southeast Asia, as well as becoming a popular niche cookware in all the world.
Woks are used in a range of different Chinese cooking techniques, including stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing, making soup, smoking and roasting nuts. Wok cooking is done with long-handled utensils called chahn (spatula) or hoak (ladle). The long handles of these utensils allow cooks to work with the food without burning their hands.
Classic woks have a rounded bottom. Hand-hammered woks are sometimes flipped inside out after being shaped, giving the wok a gentle flare to the edge that makes it easier to push food up onto the sides of the wok.
Woks sold in western countries are sometimes found with flat bottoms—this makes them more similar to a deep frying pan.
Most woks range from 300 to 360 mm (12 to 14 in) or more in diameter. Woks of 360 mm (14 in) (suitable for a family of 3 or 4) are the most common, but home woks can be found as small as 200 mm (8 in) and as large as 910 mm (36 in).
Smaller woks are typically used for quick cooking techniques at high heat such as stir frying (Chinese: chǎo). Large woks over a meter wide are mainly used by restaurants or community kitchens for cooking rice or soup, or for boiling water.
The most common materials used in making woks today are carbon steel and cast iron.Although the latter was the most common type used in the past, cooks tend to be divided on whether carbon steel or cast iron woks are superior.
source by
Julia Child (1996). Baking with Julia William Morrow and Company Inc. - ISBN 0-688-14657-0 (USA)
http://www.ferneto.com/equipamentos/cortadoras?set_language=en
Young, Grace; Richardson, Alan (2004). The Breath of a Wok. New York: Simon & Schuster. Pp. 4, 14, 34, 36-40. ISBN 0743238273.
Young & Richardson (2004), pp. 4, 38, 40
Müller, Thorsten (2010). Xi'an, Beijing und kein! Chop Suey: Lehmsoldaten, Fuhunde und Genüsse in China (in German). Books on Demand. P. 122. ISBN 9783839169698.
In baking breads and pastries, a pastry brush is used to spread a glaze or egg wash on the crust or surface of the food.In roasting meats, a pastry brush may be used to sop up juices or drippings from under pan and spread them on the surface of the meat to crisp the skin.
BREAD SLICER
The bread slicer is an equipment designed to cut bakery products already prepared (cooked) into several slices automatically, replacing the manual use of kitchen utensils. It consists of:
- Spaced blades in several standard dimensions, proceeding to a graph cut. The cutting process is triggered by a side lever
- Bagger for easy packing of sliced products
- Collector drawer crumbs resulting from the cutting process
chinese wok
A wok (from Cantonese Chinese) is a versatile round-bottomed cooking vessel, originating from China. The use of the wok is very prevalent in South China (particularly Guangdong Province). It is one of the most common cooking utensils in China and also found in parts of East, South and Southeast Asia, as well as becoming a popular niche cookware in all the world.
Woks are used in a range of different Chinese cooking techniques, including stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing, making soup, smoking and roasting nuts. Wok cooking is done with long-handled utensils called chahn (spatula) or hoak (ladle). The long handles of these utensils allow cooks to work with the food without burning their hands.
Classic woks have a rounded bottom. Hand-hammered woks are sometimes flipped inside out after being shaped, giving the wok a gentle flare to the edge that makes it easier to push food up onto the sides of the wok.
Woks sold in western countries are sometimes found with flat bottoms—this makes them more similar to a deep frying pan.
Most woks range from 300 to 360 mm (12 to 14 in) or more in diameter. Woks of 360 mm (14 in) (suitable for a family of 3 or 4) are the most common, but home woks can be found as small as 200 mm (8 in) and as large as 910 mm (36 in).
Smaller woks are typically used for quick cooking techniques at high heat such as stir frying (Chinese: chǎo). Large woks over a meter wide are mainly used by restaurants or community kitchens for cooking rice or soup, or for boiling water.
The most common materials used in making woks today are carbon steel and cast iron.Although the latter was the most common type used in the past, cooks tend to be divided on whether carbon steel or cast iron woks are superior.
source by
Julia Child (1996). Baking with Julia William Morrow and Company Inc. - ISBN 0-688-14657-0 (USA)
http://www.ferneto.com/equipamentos/cortadoras?set_language=en
Young, Grace; Richardson, Alan (2004). The Breath of a Wok. New York: Simon & Schuster. Pp. 4, 14, 34, 36-40. ISBN 0743238273.
Young & Richardson (2004), pp. 4, 38, 40
Müller, Thorsten (2010). Xi'an, Beijing und kein! Chop Suey: Lehmsoldaten, Fuhunde und Genüsse in China (in German). Books on Demand. P. 122. ISBN 9783839169698.
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