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A silver porringer created by John Coney, c. 1710, Birmingham Museum of Art. A porringer is a shallow bowl, between 4 and 6 inches (100–150 mm) in diameter, and 1 + 1 ⁄ 2 to 3 inches (38–76 mm) deep; the form originated in the medieval period in Europe and was made in wood, ceramic, pewter, cast iron and silver. They had flat, horizontal ...
Food storage is a way of decreasing the variability of the food supply in the face of natural, inevitable variability. [1] It allows food to be eaten for some time (typically weeks to months) after harvest rather than solely immediately.
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 ...
Mukōzuke (向付): A dish of sliced, seasonal sashimi. Takiawase (煮合): A dish of simmered vegetables served with meat, fish or tofu. Futamono (蓋物): A "lidded dish"; typically a soup. Yakimono (焼物): A flame-broiled dish, typically fish. Su-zakana (酢肴): A small dish of vegetables in vinegar, typically used for cleansing the palate.
Kitchenware refers to the tools, utensils, appliances, dishes, and cookware used in food preparation and the serving of food. [1] [2] Kitchenware can also be used to hold or store food before or after preparation. [3] [4]
Wherever food is harvested, manufactured or distributed there is a need for containers to enable the food to travel securely and in good condition to the shop, warehouse or distribution depot. For many foods, especially those in their own individual containers such as canned vegetables, the common container is the corrugated fiberboard box ...
An individual salt dish or squat open salt cellar placed near a trencher was called a "trencher salt". [4] A "trencherman" is a person devoted to eating and drinking, often to excess; one with a hearty appetite, a gourmand. A secondary use, generally archaic, is one who frequents another's table, in essence a pilferer of another's food. [5]
Glass may be blown, bent, cut, molded, or formed into many sizes and shapes. It is commonly used in chemistry, biology, and analytical laboratories. Many laboratories have training programs to demonstrate how glassware is used and to alert first–time users to the safety hazards involved with using glassware.