Kitchen cutlery
1985
The term "cutlery" technically refers to edged or cutting tools such as knives or shears; the classification of kitchen cutlery often includes carving forks, spatulas, turners, and other utensils (needles, choppers, peelers, melon ballers, vegetable curlers) as well. Nearly every cutlery manufacturer has a unique formula for proportion of iron to the other metals used for its knife blades. Advantages, disadvantages, and uses of stainless steel and high carbon content steel knives are discussed. Basic shapes for knife blades (wedge, curved, straight) and various types of sharpening edges (rolled, straight taper, hollow ground, serrated) are described. Various wooden and molded plastic handles are identified. Commonly used kitchen knives are categorized according to shape and function. Other cutlery items are described, included the kitchen fork, cleaver, chopper, and spatula. Commonly used steels, sharpening stones, and other sharpening tools are described. Cutlery sales are primarily a replacement function in the typical food service operation.(aje)
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل National Agricultural Library