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  2. Meat grinder - Wikipedia

    en.wikipedia.org/wiki/Meat_grinder

    Modern hand food grinder (Alfa Inc) A meat grinder in operation. A meat grinder (also called a "meat mincer" in the UK) is a kitchen appliance for mincing (fine chopping) and/or mixing of raw or cooked meat, fish, vegetables or similar food. It replaces tools like the mincing knife (which are also used in the preparation of minced meat, filling ...

  3. Meat slicer - Wikipedia

    en.wikipedia.org/wiki/Meat_slicer

    A meat slicer, also called a slicing machine, deli slicer or simply a slicer, is a tool used in butcher shops and delicatessens to slice meats, sausages, cheeses and other deli products. As compared to a simple knife, using a meat slicer requires less effort, as well as keeps the texture of food more intact. [ 1 ]

  4. List of food preparation utensils - Wikipedia

    en.wikipedia.org/wiki/List_of_food_preparation...

    Meat grinder: Mincer: Operated with a hand-crank, this presses meat through a chopping or pureeing attachment. Meat tenderiser: Used to tenderize meats in preparation for cooking. Usually shaped like a mallet. Meat thermometer: Thermometer used to measure the internal temperature of meats and other cooked foods. Melon baller

  5. Mandoline - Wikipedia

    en.wikipedia.org/wiki/Mandoline

    Meat slicer – a tool used to slice meats and other deli products. Microplane – used for the grating of various food items. Microtome – the laboratory-grade equivalent, for much finer slicing thicknesses. Oroshigane – graters used in Japanese cooking.

  6. Chef's knife - Wikipedia

    en.wikipedia.org/wiki/Chef's_knife

    Chef's knife. In cooking, a chef's knife, also known as a cook's knife, is a cutting tool used in food preparation. The chef's knife was originally designed primarily to slice and disjoint large cuts of beef and mutton. Today it is the primary general food preparation knife for most Western cooks.

  7. Kitchen knife indentation - Wikipedia

    en.wikipedia.org/wiki/Kitchen_knife_indentation

    Knife indentation is done away from the edge of a kitchen knife. A knife most simply has either a rectangular or wedge-shaped cross-section (sabre-grind v. flat-grind, but may also have concave indentations or hollows, whose purpose is to reduce adhesion of the food to the blade, so producing a cleaner and easier cut. This is widely found in ...

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