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Also known as a double-boiler or a water bath the bain marie is a piece of French cooking equipment that is used to heat
things slowly and gently.
Baster
A baster is used to baste meat as it cooks in its own juices. Commonly used for rotisserie cooking, grilling and roasting.
Blender
Used to puree, emulsify, chop and blend things in the kitchen. Especially things like smoothies, daiquiris and pina
coloda's.
Boning Knife
A narrow-bladed knife used to remove the bones and/or flesh from meat. The blade is stiff when used for beef and pork,
but a flexible blade is more useful for poultry and fish.
Braising Pan
A special enameled cast-iron pan with a tight fitting lid used to braise meats. Also called a brazier, braiser or a rondeau.
Bread Knife
A serrated-bladed knife used to cut bread. The recessed or off-set handle is the most ergonomic and easiest to use. Also,
bread knives make really nasty wounds.
Broiler Pan
A pan that is designed to fit under the broiler. Usually a rack is suspended over a reservoir to both elevate the meat and
catch the drippings.
Butcher's Knife
A knife that is made specifically for butchering, processing and sometimes gutting animals.
Butcher's Twine
Can Opener
You'd have to have been living in a cave for the entirety of your life with people who were also born in a cave to not
know what a can opener is.
Carving Knife
A long, thin knife used for cutting thin slices of cooked meat. Often, a meat fork will also be included if the knife is part
of a set. In the old days, the carving knife was the best knife in the house, so it often had an ornately decorated or fancy
handle and was stored in a box with the good china.
Casserole Dish
A large deep dish made of glass or clay used for baking and serving. In Minnesota we use casserole dishes to make "hot-
dish" and that's what we call it too.
Chafing Dish
A way of gently cooking food or a way of keeping food warm on a buffet. In fancier restaurants chafing dishes are used
to prepare food table-side. In trashy restaurants they are used to keep you from getting sick from the crappy food.
Chestnut Knife
A very shallow bladed knife used to score the skin of chestnuts for steaming. The blade is shallow so that it doesn't cut
the flesh of the chestnut while it cuts the skin.
Chimney Starter
The chimney like tool that makes it easier to light charcoal for grilling.
Textong Descriptiv at ang Kahulugan nito
Ang pagsulat ng textong descriptiv ay maihahalintulad sa pagpipinta. Ang mambabasa ay tila direktang nakasaksi sa mga
pangyayaring inilalahad sa pamamagitan ng masining na paglalarawang ginagamit ng manunulat.
maging ng mga katangiang taglay ng isang tao o pangkat ng mga tao, kalimitang
Ang tekstong deskriptiv ay nagtataglay ng mga impormasyong may kinalaman sa pisikal na katangiang taglay ng isang
tao, bagay, lugar, at pangyayari.
Halimbawa:
1. Paglalarawan ng tao
2. Paglalarawan ng Lugar
b. May mga bansa sa Asya na kahit na mayaman sa mga likas na yaman ay di – gaanong
maunlad kung ihahambing sa mga karatig – bansa na may kakaunting likas na yaman.
3. Paglalarawan ng Bagay
a. Matataba ang mga produktong maaani sa maraming lupain sa mga bansang Asyano.
b. Mataas ang kalidad ng mga panindang iniluluwas ng mga bansang Asyano sa ilang
karatig-bansa sa Asya.
4. Paglalarawan ng Pangyayari
teknolohiya.
nagbigay - sigla sa iba pang bansang Asyano upang magsikap na matamo ang ganitong
Bagbagto, bagbagtolambik
Tolambik, tolambawikan
Bawikan, bawikallanay
Kallanay, kallanapunay
Napunay, napunayagta
Ayagta, ayagtakumpa
Takumpa, takumpayyaaw
Payyaaw, payya-astibaw
Astibaw, astiballangaw
Ballangaw, ballangawistan
Gawistan, gawistannabu
Tannabu, tannabugaoy
Bugaoy, bugapappayos
Pappayos, pappajutiken
Jutiken, jutikameg-eng
Kameg-eng, kameg-iyungas
Iyungas, iyu assa-as
Assa-as, assa-as binyas
Bagbgato,Bagbagto lambik
Tulambik, tulambawikan
Bawikan, bawikalanay
Kalanay, Kalana Punay
Napunay, napunayagta
Nayagta, nayagta kumpa
Takumpa, takumpayaaw
Payaaw, Payaaw timbaw
Atimbaw, Atimgawistan
Gawistan, Gawistanabu
Tanabu, tanabugaay
Bugaay, Bugaay madum