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Zaru (Cold noodle tray with bamboo strainer) Dipping sauce cup; Chopsticks and chopstick rest; Not all of these plates and bowls would be necessary for one meal. A rice bowl, a soup bowl, two or three small dishes with accompanying foods, and two or three condiment dishes for person would be typical.
Small scoop used to make smooth balls of melon or other fruit, or potatoes. [5] Mezzaluna: Herb Chopper To finely and consistently chop/mince foods, especially herbs. Microplane: To zest citrus fruits or finely grate hard foods such as cheese. Milk frother: To make foam or froth in milk for coffee. Essentially a small battery powered electric ...
Typical products are foam food containers, plates, bowls, cups, utensils, doilies and tray papers. These products can be made from a number of materials including plastics, paper, bioresins, wood and bamboo. Packaging of fast food and take-out food involves a significant amount of material that ends up in landfill, recycling, composting or ...
Most societies traditionally use bowls or dishes to contain food to be eaten, but while some use their hands to deliver this food to their mouths, others have developed specific tools for the purpose. In Western cultures, cutlery items such as knives and forks are the traditional norm, while in much of the East, chopsticks are more common.
Dolsot – a small-sized cookware-cum-serveware made of agalmatolite, suitable for one to two servings of bap (cooked rice). [19] [20] [21] In Korean cuisine, various hot rice dishes such as bibimbap or gulbap (oyster rice) as well as plain white rice can be prepared and served in dolsot.
As is the case for disposable cups, materials used are usually paper, plastic (including expanded polystyrene foam), or plastic-coated paper. Recycling rates are especially low for paper-based products, especially when soiled with (wet and / or oily) scraps due to diminished recyclate quality.