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Snips. Snips, also known as shears, are hand tools used to cut sheet metal and other tough webs. It is a cutting tool. Workers use various types of snips, with the cutting edges being straight or curved to various degrees. The style of edge employed will depend if a straight sheer or some type of shapes cut is necessary.
Kushigatagiri; wedge cut or comb cut. Kakugiri; cut into cubes. Sainome-kiri; cut into small cubes. Arare-kiri; cut into small cubes of 5 millimeters in size. Butsugiri; chunk cut, cut into chunks of 3-4 centimeters in size. Usugiri; cut into thin slices. Ran-giri; diagonal cut into pieces of 1/2 inch in size.
In Canada, a teaspoon is historically 1⁄6 imperial fluid ounce (4.74 mL) and a tablespoon is 1⁄2 imperial fl oz (14.21 mL). In both Britain and Canada, cooking utensils come in 5 mL for teaspoons and 15 mL for tablespoons, hence why it is labelled as that on the chart. The volumetric measures here are for comparison only.
brine. To soak a food item in salted water. broasting. A method of cooking chicken and other foods using a pressure fryer and condiments. browning. The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused ...
Searing or pan searing is a technique used in grilling, baking, braising, roasting, sautéing, and the like, in which the surface of the food (usually meat such as beef, poultry, pork, or seafood) is cooked at high temperature until a browned crust forms. Similar techniques, such as browning and blackening, are typically used to sear all sides ...
Chopsticks – East and Southeast Asian utensil. Skewer. Tongs. Toothpick. Cocktail stick. Drinking straw. Cutlery – A set of Western utensils: usually knife, fork and spoon. Sujeo – A paired set of Korean utensils: a spoon and chopsticks. Food pusher - a utensil with a blade set at 90° to the handle, used for pushing food onto a spoon or ...
Simmering. Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water [1] (lower than 100 °C or 212 °F) and above poaching temperature (higher than 71–80 °C or 160–176 °F). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a ...