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To hold food, including food that is ready to be served A round, open topped container, capable of holding liquid. Materials used to make bowls vary considerably, and include wood, glass and ceramic materials. Bread knife: To cut bread A serrated blade made of metal, and long enough to slice across a large loaf of bread. Using a sawing motion ...
Casserole – a large, deep dish used both in the oven and as a serving vessel. [13] The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. Cassole; Cassolette – small porcelain, glass, or metal container used for the cooking and serving of individual dishes ...
Sauté pans, used for sautéing, have a large surface-area and relatively low sides to permit rapid evaporation and to allow the cook to toss the food. The word sauté comes from the French verb sauter, meaning "to jump". Sauté pans often have straight vertical sides, but may also have flared or rounded sides.
A thermal bag is a type of thermally insulated shipping container in the form of a bag which can be carried, usually made of thermally insulating materials and sometimes a refrigerant gel. It is used to help maintain the temperature of its contents, keeping cold items cold, and hot items hot.
Milk from a cow treated with antibiotics is discarded and does not enter the food supply. Insulated tankers to keep milk cold, sealed to prevent tampering or contamination, pick up milk daily from ...
"Read the recipe directions, and stage the ingredients," Tiess explains. "If a dish is finished with rice like in a jambalaya, then add the rice towards the end, based upon the amount of liquid ...