A teaspoon (tsp.) is an item of cutlery. It is a small spoon that can be used to stir a cup of tea or coffee, or as a tool for measuring volume. The size of teaspoons ranges from about 2.5 to 7.3 mL. For cooking purposes and, more importantly, for dosing of medicine, a teaspoonful is defined as 5 mL, and standard measuring spoons are used.
A tablespoon is a large spoon. In many English-speaking regions, the term now refers to a large spoon used for serving; however, in some regions, it is the largest type of spoon used for eating.
A spoon is a utensil consisting of a small shallow bowl, oval or round, at the end of a handle. A type of cutlery, especially as part of a place setting, it is used primarily for transferring food to the mouth. Spoons are also used in food preparation to measure, mix, stir and toss ingredients and for serving food. Present day spoons are made from metal, wood, porcelain or plastic. There are a wide variety of spoons that are made of a variety of materials and by different cultures for many different uses and foods.
Sterling silver is an alloy of silver containing 92.5% by weight of silver and 7.5% by weight of other metals, usually copper. The sterling silver standard has a minimum millesimal fineness of 925.
Egg white is the clear liquid contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo . Egg white consists primarily of about 90% water into which about 10% proteins are dissolved. Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg. Egg white has many uses in food as well as many other uses.
A soup spoon is a type of spoon with a large or rounded bowl, used for consuming soup. The term can either refer to the British soup spoon or the Chinese spoon. Round bowled soup spoons were a Victorian invention. Sets of silverware made prior to about 1900 do not have round soup spoons; a tablespoon was used.
Sium sisarum, commonly known as skirret, is a perennial plant of the family Apiaceae sometimes grown as a root vegetable. The English name skirret is derived from the Middle English 'skirwhit' or 'skirwort', meaning 'white root'. In Scotland it is known as crummock. Its Danish name sukkerrod, Dutch name suikerwortel and German name "Zuckerwurzel" translate as 'sugar root'.
A dessert spoon is a spoon designed specifically for eating dessert and sometimes used for soup or cereals. Similar in size to a soup spoon but with an oval rather than round bowl, it typically has a capacity around twice that of a teaspoon.
Boiled eggs are eggs, typically from a chicken, cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, and sometimes the white, at least partially liquid and raw. Boiled eggs are a popular breakfast food around the world.
Spoon sweets are sweet preserves, served in a spoon as a gesture of hospitality in Albania, Greece, Kosovo, Cyprus, the Balkans, parts of the Middle East, and Russia. They can be made from almost any fruit, though sour and bitter fruits are especially prized. There are also spoon sweets produced without fruit.
A sugar spoon is a piece of cutlery used for serving granulated sugar. This type of spoon resembles a teaspoon, except that the bowl is deeper and often molded in the shape of a sea shell, giving it the name sugar shell. Sugar spoons are sometimes called "sugar shovels" because of their rectangular shape and deep bowl. Sterling silver sugar spoons are used with formal silver coffee or tea sets.
A kitchen utensil is a small hand held tool used for food preparation. Common kitchen tasks include cutting food items to size, heating food on an open fire or on a stove, baking, grinding, mixing, blending, and measuring; different utensils are made for each task. A general purpose utensil such as a chef's knife may be used for a variety of foods; other kitchen utensils are highly specialized and may be used only in connection with preparation of a particular type of food, such as an egg separator or an apple corer. Some specialized utensils are used when an operation is to be repeated many times, or when the cook has limited dexterity or mobility. The number of utensils in a household kitchen varies with time and the style of cooking.
Crossing-the-bridge noodles is a rice noodle soup originating from the Yunnan province of China. It is one of the best-known dishes in Yunnan cuisine.
A demitasse spoon is a diminutive spoon, smaller than a teaspoon.
Fastnacht Day is an annual Pennsylvania Dutch celebration that falls on Shrove Tuesday, the day before Ash Wednesday. The word translates to "Fasting Night" or “Almost Night” in English. The tradition is to eat the very best foods, which are part of the German tradition, and much of them, before the Lenten fast. Fastnachts are doughnuts. There are three types of Fasnacht, one made with yeast, one made with baking powder, and one made with potatoes and yeast. All are slightly crispy on the outside and not as sweet as standard doughnuts.
Nasi kapau is a Minangkabau steamed rice topped with various choices of dishes originated from Nagari Kapau, Bukittinggi, a tourism and culinary hotspot town in West Sumatra, Indonesia. It is often describes as Minang version of nasi ramas or nasi campur.
An egg coffee is a Vietnamese drink traditionally prepared with egg yolks, sugar, condensed milk and robusta coffee. The drink is made by beating egg yolks with sugar and coffee, then extracting the coffee into the half of the cup, followed by a similar amount of "egg cream" — egg yolks which are heated and beaten, or whisked.
Wonton noodles is a noodle dish of Cantonese origin. Wonton noodles were not given their name, húntún (餛飩), until the Tang Dynasty. The dish is popular in Southern China, Hong Kong, Indonesia, Malaysia, Singapore and Thailand. The dish is usually egg noodles served in a hot broth, garnished with leafy vegetables and wonton dumplings. The types of leafy vegetables used are usually gai-lan, also known as Chinese broccoli or Chinese kale. Another type of dumpling known as shui jiao (水餃) is sometimes served in place of wonton. Shrimp wonton are mostly known as Hong Kong dumplings. The wontons contain prawns, chicken or pork, and spring onions, with some chefs adding mushroom and black fungus. In Indonesia wonton noodles are called mie pangsit.
Bulan dan mek is one of the traditional Thai desserts inspired by royal songs in the reign of King Rama II of Chakri Dynasty, 1767-1824. It is a small dessert in which the center is a circular dimple with a yellow color and a bluish-purple surrounding skin.
