HOUSEHOLD UTENSILS

IN THE ARTS OF SOME

PARTICULAR RACES

GROUP 14
BEED GENERALIST 1B
ADOBAS, DANICA
AMAR, JESELLE MAUREEN
BOLARDA, ALONDRA
UTENSILS
A tool with a particular use.
 This comes from the word
“utensilia”, “means a thing for
use”.
HISTORY OF UTENSILS
In the stone age period, our
ancestors started using utensils that
were made of stones.
From the some innovations of
humans, the stone age utensils had
enhanced and developed into metal
and other kind of materials.
 JAPAN
KITCHEN WARE
 Japanese utensils is a symbol of
warmth, comfort, and security.
It also notice artistry.
1. JAPANESE KITCHEN KNIVES
•It is used for food preparations.
•These are comes from different types
and often made using in Japanese
blacksmithing.
•These can be made from stainless steel.
2.SURIBACHI AND SURIKOGI
Suribachi is a grinding bowl and
Surikogi is a grind-powder-wood.
These are the Japanese mortar and
pestle that are used to crush different
ingredients such as sesame seeds.
3. AGEMONO NABE
A very thick pots used for deep
frying in the. This thickness ensure an
even temperature of the oil inside the
pot.
These are made usually of either cast
iron or heavy brass.
4. ABURA KIRI
•A shallow tray used to place food on
after deep frying.
 It has a rack and an absorbent paper
towel to remove excess il from food
after frying, as for example the
tempura.
5. HANGIRI
•A round, flat-bottomed wooden tub or
barrel used in the final steps of
preparing rice for sushi
 The traditional Hangiri are made
from cypress wood bound with two
copper bonds.
6. TAKOYAKI PAN
A type of pan to cook takoyaki. The
heavy iron evenly heats the food, which
are turned with a pick during the
heating process to pull the uncooked
batter for the rounded cavity.
 A typically griddle made of cast irom
with hemispherical molds.
7. TETSUBIN
A cast iron kettles with a pouring
spout, a lid, and a handle crossing
over the top.
 It is used for boiling and pouring
hot water for drinking purposes, such
as for making tea.
8. UROKOTORI
It is used to remove the fish scale
before cooking.
The urokotori is pulled across the
skin of the fish from the tail to the
head repeatedly to remove the scales.
9. SAIBASHI
 A Japanese chopsticks used in the
cooking and preparation of food. It is
also designed for eating.
 This are made from bamboo, but for
deep frying metal chopsticks with
bamboo handles are advisable.
10. MAKISU
This is made in a mat woven from
bamboo and cotton string.
It commonly used to make a kind of
a rolled sushi, shaped other soft foods
such as omelets, and to squeeze
excess liquid out of food.
 CHINA
KITCHEN WARE
 Chinese utensils are used to make
tasty cuisine as part of their cooking
techniques.
 They used this utensils with love
and artistry.
1. ZHENGLONG
It is a steaming baskets used to
steam all kinds of foods.
It allows for making multiple dishes
at the same time by stacking layer
upon layer of these tray-like baskets.
There are bamboo basket streamer
and metal streamer.
2. QIECAI DAO
A Chinese cleaver use to slice,
unboned, chopping and crushing
ingredients. It is designed to chop
through bone.
It is with a rectangular shape, it is
heavy made from stainless steel with
a thick wooden handle.
3. CHAOGUO
A Chinese wok most widely used
cooking tools and most important.
It is used for almost any type of cooking
including deep-frying, stir-frying and even
boiling.
There are round bottom, flat bottom,
electric, and non-stick types of wok.
4. CHANG KUAIZI
Chang Kuaizi is a Chinese chopsticks
usually made in bamboo, metal or stainless.
There are cooking chopsticks used for
cooking food and steaming in wok or frying
in pan.
Ordinary chopsticks are used for stir-
frying, beating eggs, and mixing ingredients
and also for eating purpose.
5. TANGSHAO
A Chinese ladle used for serving
soup or stew from a pot, or wok to a
bowl.
It can be made from stainless,
aluminum, silver, plastic, wood, or
bamboo.
6. LOU SHAO
A Chinese scoop strainer is used
for straining, skimming, and deep-
frying.
These are commonly made from a
round head, of wire or perforated
stainless steel, and a long bamboo or
metal handle.
7. GUOCHAN
A Chinese ‘wok shovel it is more
than just a spatula or turner.
It is designed for wok stir-frying and
scooping, and is the best utensil for
most stir-fries.
They are usually made from metal,
wood, or bamboo.
8. QIECAI BAN
A cutting board that is used for protecting
the worktop when cutting vegetables and
chopping meat. It's often useful to be able
to lift it to push prepared ingredients into a
wok or bowl.
These are usually made from wooden,
bamboo, and acrylic.
THAILAND
KITCHEN WARE
Thai’s food become popular
globally, it is in means of their
kitchen utensils.
1. KHROK SAK
It is Thai mortar and pestle a central
role in pounding paste, a mash of
fresh herbs, chillies and aromatics
forming the base of almost every Thai
dish..
These are typically made from
granite or wood.
2. KRATAI KOOD MAPRAO
A Thai coconut shredder, — a metal blade set on the
edge of a wooden seat — was once essential to
producing coconut milk. The blade, which was
angled upwards, resembled a rabbit, hence its name.
The meat was then squeezed together with water to
form the coconut milk. Although the kratai was
invented for easier coconut shredding, female cooks
were still expected to sit “politely” with both legs
pressed together on one side of the seat.
3. GRATIB
A Thai sticky rice baskets created to
keep sticky rice grains warm and
fresh on the table after steaming.
Often accented with bright colours,
they still play a big role in northern
and Northeastern Thai meals.
It is made from wooden straw.
4. GRATA
Brought to Thailand by Chinese
immigrants in the 1800s,
 The Thai wok is now considered an
integral part of Thai cooking, ideal for
both frying and deep-frying.
5. HUAD NEUNG KHAO NIEW
Resembling a “hood”, this woven
straw basket is still used in the north
and northeastern regions for steaming
sticky rice, the main staple in both
cuisines.
6. EE-TO
A Thai knife utensil look like a
Chinese-style cleaver, perfect for
everything from chopping herbs to
cutting through bones.
 These are metal made.
7. KLENG
A Thai chopping block, ideally made
from tamarind wood, considered the
sturdiest wood available.
8. MAW NEUNG
The Thai steamer was one of the
most used tools in the Thai kitchen,
playing a part in everything from
spicy salads to desserts
9. MOR TONG LUANG
A Thai brass pot once loomed large in the Thai
kitchen. Shaped like a wok with handles on
each side, these pots or bowls were used for the
laborious work of making Thai desserts, which
usually involved long periods of stirring over
heat. Unlike the kratai, these pots are still used,
and their production has actually increased over
the years