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Glossary
Kitchen and bakery utensils
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Bain-marie

Bain-marie

Uses: It is  used to keep cooked meals warm. Size: it has a capacity from 2 to 6 L. Material: aluminum or stainle[...]
Bakery proofer

Bakery proofer

It is a device similar to a wardrobe, generally electric, which is used to ferment doughs that contain yeast before[...]
Baking tray

Baking tray

It is especially used in bakery.
Ball taker

Ball taker

They can be of different shapes and are used to take balls from different vegetables and potatoes.
Bavaroise mold

Bavaroise mold

It is used to mold aspics, bavaroises or cold desserts.
Boning-knife

Boning-knife

It is used to cut and remove the bones from meat.
Bowl

Bowl

Applications: beat, whip, etc. Dimension: different, plain base. Material: Stainless steel.
Bowl cutter

Bowl cutter

Uses: it’s a machine used in charcuterie for the elaboration of fine mixtures and any elaboration in which the meat[...]
Brush

Brush

It is used to brush certain dishes with egg, fat, etc.
Butter curler

Butter curler

It is used to make butter curls.
  • Recipes
  • Glossary
  • Type of dish
    • Main course
    • Pizzas
    • Legumes
    • Juices, milkshakes and beverages
    • Burguers
    • Beers
    • Breakfasts and brunch
    • Appetizers and canapes
    • Shellfish
    • Soups and creams
    • Cocktails
    • Meats
    • Sándwich
    • Birds
    • Pastas
    • Salads
    • Finger foods
    • Dessert
    • Pastries
    • Ice creams and sorbets
    • Bread and pastries
    • Coffee, chocolate and infusion
    • Fish
    • Rices
    • Vegetables
    • Eggs
  • Temperature
    • Warm
    • Cold
    • Room temperature
    • Hot
  • Cuisine type
    • Peruvian cuisine
    • American cuisine
    • Mexican cuisine
    • Arabic cuisine
    • Italian cuisine
    • 5th range cuisine
    • French cuisine
    • European cuisine
    • South American cuisine
    • Entomogamy (insects)
    • Vegan cuisine
    • Asian cuisine
    • Gluten free cuisine
    • Basque cuisine
  • Additional culinary preparation
    • Stocks
    • Bakery
    • Technique
    • Dressings
    • Sauces
    • Garnishes
    • Sweet
    • Aromatic herbs
    • Beverages
    • Big game hunt
    • Bread and pastries
    • Canned goods and pickles
    • Cereals
    • Condiments, spices and additives
    • Cooked, salted, preserved and cold meats
    • Dried fruits and nuts
    • Dry pulses
    • Edible oils and vinegars
    • Eggs and derivatives
    • Feathered game hunt
    • Fish cuts
    • Fishes
    • Insects
    • Kitchen and bakery tecniques
    • Kitchen and bakery utensils
    • Meat cuts
    • Meats
    • Milk, cream and derivatives
    • Mushrooms
    • Offal
    • Pasta, rice, flour and derivatives
    • Poultry
    • Seafood
    • Service techniques
    • Service utensils
    • Vegetables cuts
    • Vegetables, fruits, tubers and seaweed
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