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A few days ago, we posted 8 photos of some of the less common pieces of kitchen equipment on the Lockhart Catering website. How many were you able to identify? If you're stumped, here are the answers, with a brief explanation of what each utensil is used for:

Item 1 - Triturator

Triturator – A triturator is a handy contraption used to purée and strain simultaneously, usually while making sauces. It consists of a metal dish with a perforated bottom (like a sieve), through which foods (usually vegetables or fruit) are forced by rotating blades powered by a hand-operated crank.

Item 2 - Mandoline

Mandoline – It may sound a bit like a musical instrument, but in the kitchen a mandoline (note the ‘e’ on the end) is used for quickly making a series of thin, uniform slices, such as when julienning vegetables. The mandoline consists of a blade attached parallel to a wider flat surface along which the cook slides the food to be prepared; when it encounters the blade, it is sliced into regular strips whose thickness varies with the distance of the blade from the flat surface.

Item 3 - Hachoir

Hachoir – Also known as a mezzaluna (Italian for “half moon”) or simply an herb chopper, a hachoir is a curved implement consisting of either a single or double blade with handles at either end. By rolling or rocking the blade over a pile of fresh herbs on a cutting board, the cook can quickly and easily chop a large quantities of herbs to be used in cooking.

Item 4 - Cutlet bat

Cutlet bat – It may look a bit like a gardening trowel, but this chunky metal implement is in fact a kind of mallet used to flatten meat cutlets into a thin, even shape, such as when preparing escalopes or minute steaks. Normally the meat is sandwiched between two sheets of food-grade polythene then gently hammered with the cutlet bat in order to spread it into shape.

Item 5 - Oyster fork

Oyster fork – While it’s easy to identify this as a small fork, not everyone would recognise that the short but wide tines with their gently curved shape are designed for prying oyster meat from its shell. Some oyster forks have one wider tine that can be used to cut the membrane attaching the meat within the shell.

Item 6 - Butter curler

Butter curler – Unless you’ve worked in a professional kitchen or restaurant environment, you may not recognise this clever tool. A butter curler is designed to do just that – to curl butter into artful shapes. The curved blade, when drawn across the flat face of a block of butter, produces the decorative strips that can then be arranged attractively on the butter dish to enhance overall presentation.

Item 7 - Roller docker

Roller docker – No, it’s not a prickly back massager – rather, this spiky rolling pin is a roller docker, used by bakers and pastry chefs to pierce dough and prevent the baked good from blistering or rising too much during the baking process. spac

Item 8 - Apple corer

Apple corer – At a glance this looks a little like a standard vegetable peeler, this little cylindrical blade is designed to encircle and slice out the core of apples, pears and other fruit, enabling you to pull out stem, seeds and all in one easy motion. space  

So how many did you get correct?"


Comments

Lockhart Catering on 4 June 2013 11:43 AM

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