A wok is a deep round-bottomed cooking pan of Chinese origin. It is believed to be derived from the South Asian karahi. It is common in Greater China, and similar pans are found in parts of East, South and Southeast Asia, as well as being popular in other parts of the world.
A spoon is a utensil consisting of a 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.
An oil lamp is a lamp used to produce light continuously for a period of time using an oil-based fuel source. The use of oil lamps began thousands of years ago and continues to this day, although their use is less common in modern times. They work in the same way as a candle but with fuel that is liquid at room temperature, so that a container for the oil is required. A textile wick drops down into the oil, and is lit at the end, burning the oil as it is drawn up the wick.
Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware.
A censer, incense burner, perfume burner or pastille burner is a vessel made for burning incense or perfume in some solid form. They vary greatly in size, form, and material of construction, and have been in use since ancient times throughout the world. They may consist of simple earthenware bowls or fire pots to intricately carved silver or gold vessels, small table top objects a few centimetres tall to as many as several metres high. Many designs use openwork to allow a flow of air. In many cultures, burning incense has spiritual and religious connotations, and this influences the design and decoration of the censer.
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.
Tableware items are the dishware and utensils used for setting a table, serving food, and dining. The term includes cutlery, glassware, serving dishes, serving utensils, and other items used for practical as well as decorative purposes. The quality, nature, variety and number of objects varies according to culture, religion, number of diners, cuisine and occasion. For example, Middle Eastern, Indian or Polynesian food culture and cuisine sometimes limits tableware to serving dishes, using bread or leaves as individual plates, and not infrequently without use of cutlery. Special occasions are usually reflected in higher quality tableware.
A socket wrench is a type of spanner that uses a closed socket format, rather than a typical open wrench/spanner to turn a fastener, typically in the form of a nut or bolt.
A plate is a broad, mainly flat vessel on which food can be served. A plate can also be used for ceremonial or decorative purposes. Most plates are circular, but they may be any shape, or made of any water-resistant material. Generally plates are raised round the edges, either by a curving up, or a wider lip or raised portion. Vessels with no lip, especially if they have a more rounded profile, are likely to be considered as bowls or dishes, as are very large vessels with a plate shape. Plates are dishware, and tableware. Plates in wood, pottery and metal go back into antiquity in many cultures.
A kitchen knife is any knife that is intended to be used in food preparation. While much of this work can be accomplished with a few general-purpose knives – notably a large chef's knife, a tough cleaver, a small paring knife and some sort of serrated blade – there are also many specialized knives that are designed for specific tasks. Kitchen knives can be made from several different materials.
Continuous casting, also called strand casting, is the process whereby molten metal is solidified into a "semifinished" billet, bloom, or slab for subsequent rolling in the finishing mills. Prior to the introduction of continuous casting in the 1950s, steel was poured into stationary molds to form ingots. Since then, "continuous casting" has evolved to achieve improved yield, quality, productivity and cost efficiency. It allows lower-cost production of metal sections with better quality, due to the inherently lower costs of continuous, standardised production of a product, as well as providing increased control over the process through automation. This process is used most frequently to cast steel. Aluminium and copper are also continuously cast.
A slotted spoon is a spoon implement used in food preparation. The term can be used to describe any spoon with slots, holes or other openings in the bowl of the spoon which let liquid pass through while preserving the larger solids on top. It is similar in function to a sieve; however, a ladle-sized slotted spoon is most typically used to retrieve items from a cooking liquid while preserving the liquid in the pot, while table-sized slotted spoons are often used to serve foods prepared or packaged in juices, such as canned fruit and vegetables.
Table manners are the rules of etiquette used while eating, which may also include the use of utensils. Different cultures observe different rules for table manners. Each family or group sets its own standards for how strictly these rules are to be followed.
In metallurgy, a ladle is a bucket-shaped container or vessel used to transport and pour out molten metals. Ladles are often used in foundries and range in size from small hand-carried vessels that resemble a kitchen ladle and hold 20 kilograms (44 lb) to large steelmill ladles that hold up to 300 tonnes. Many non-ferrous foundries also use ceramic crucibles for transporting and pouring molten metal and will also refer to these as ladles.
Degreasing, often called defatting or fat trimming, is the removal of fatty acids from an object. In culinary science, degreasing is done with the intention of reducing the fat content of a meal.
Chōzu-ya or temizu-ya (手水舎) is a Shinto water ablution pavilion for a ceremonial purification rite known as temizu or chōzu. The pavilion contains a large water-filled basin called a chōzubachi.
Permanent mold casting is a metal casting process that employs reusable molds, usually made from metal. The most common process uses gravity to fill the mold, however gas pressure or a vacuum are also used. A variation on the typical gravity casting process, called slush casting, produces hollow castings. Common casting metals are aluminium, magnesium, and copper alloys. Other materials include tin, zinc, and lead alloys and iron and steel are also cast in graphite molds.
The Chinese spoon or Chinese soup spoon is a type of spoon with a short, thick handle extending directly from a deep, flat bowl. It is a regular utensil in Chinese cuisine used for liquids, especially soups, or loose solid food. Most are made from ceramics. Although normally used as an eating utensil, larger versions of the Chinese spoon are also used as serving spoons or ladles. It can be stacked on top of one another for storage.
Japanese dining etiquette is a set of traditional perceptions governing specific expectations which outlines general standards of how one should behave and respond in various dining situations.
