1.
Ami jakushi
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Ami jakushi is a Skimmer used in the Japanese kitchen. The Skimmer is made from a wire mesh and is used to remove small pieces of unwanted food or foam from a liquid. For example, in deep frying, the ami jakushi is used to remove small drops of batter during the frying of tempura, another example would be the removal of foam from a miso soup to achieve a more pleasing aesthetic. Spider – Chinese utensil List of Japanese cooking utensils
2.
Tempura
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Tempura is a Japanese dish of seafood or vegetables that have been battered and deep fried. A light batter is made of water and soft wheat flour. Eggs, baking soda or baking powder, starch, oil, the batter is often kept cold by adding ice, or by placing the bowl inside a larger bowl with ice in it. Overmixing the batter will result in activation of wheat gluten, which causes the mixture to become soft. Specially formulated tempura flour is available in worldwide supermarkets and this is generally light flour, and occasionally contains leaveners such as baking powder. Tempura generally does not use breadcrumbs in the coating, generally, fried foods which are coated with breadcrumbs are considered to be furai, Japanese-invented Western-style deep fried foods, such as tonkatsu or ebi furai. Thin slices or strips of vegetables or seafood are dipped in the batter, vegetable oil or canola oil are most common, however, tempura was traditionally cooked using sesame oil. Many specialty shops still use oil or tea seed oil. Oil temperature is kept between 160 and 180 degrees Celsius, depending on the ingredient. To preserve the flavor and texture of the ingredients, care is taken not to overcook tempura. Cooking times range between a few seconds for delicate leaf vegetables, to several minutes for thick items or large kaki-age fritters, the bits of batter are scooped out between batches of tempura, so they do not burn and leave a bad flavor in the oil. A small mesh scoop is used for this purpose, tenkasu are often reserved as ingredients in other dishes or as a topping. Various seafood and vegetables are used as the ingredients in traditional tempura. The most popular seafood tempura is probably ebi tempura, types of seafood used in tempura includes, Vegetables tempura is called yasai tempura. The all vegetable tempura might be served as a vegetarian dish, types of vegetables includes, Cooked bits of tempura are either eaten with dipping sauce, salted without sauce, or used to assemble other dishes. Tempura is commonly served with grated daikon and eaten hot immediately after frying, in Japan, it is often found in bowls of soba or udon soup often in the form of a shrimp, shiso leaf, or fritter. The most common sauce is tentsuyu sauce, alternatively, tempura may be sprinkled with sea salt before eating. Mixtures of powdered green tea and salt or yuzu and salt are also used, kakiage is a type of tempura made with mixed vegetable strips, such as onion, carrot, and burdock, and sometimes including shrimp or squid, which are deep fried as small round fritters
3.
Flour
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Flour is a powder made by grinding raw grains or roots and used to make many different foods. While wheat is the most common base for flour, maize flour has been important in Mesoamerican cuisine since ancient times, rye flour is a constituent of bread in central Europe. The English word flour is originally a variant of the word flower, both derive from the Old French fleur or flour, which had the literal meaning blossom, and a figurative meaning the finest. The phrase fleur de farine meant the finest part of the meal, since flour resulted from the elimination of coarse, the earliest archaeological evidence for wheat seeds crushed between simple millstones to make flour dates to 6000 BC. The Romans were the first to grind seeds on cone mills, in 1879, at the beginning of the Industrial Era, the first steam mill was erected in London. In the 1930s, some began to be enriched with iron, niacin, thiamine. In the 1940s, mills started to enrich flour and folic acid was added to the list in the 1990s, an important problem of the industrial revolution was the preservation of flour. Transportation distances and a relatively slow distribution system collided with natural shelf life, the reason for the limited shelf life is the fatty acids of the germ, which react from the moment they are exposed to oxygen. This occurs when grain is milled, the fatty acids oxidize, depending on climate and grain quality, this process takes six to nine months. In the late 19th century, this process was too short for a production and distribution cycle. As vitamins, micronutrients and amino acids were completely or relatively unknown in the late 19th century, without the germ, flour cannot become rancid. Degermation started in densely populated areas and took approximately one generation to reach the countryside, heat-processed flour is flour where the germ is first separated from the endosperm and bran, then processed with steam, dry heat or microwave and blended into flour again. Milling of flour is accomplished by grinding grain between stones or steel wheels, today, stone-ground usually means that the grain has been ground in a mill in which a revolving stone wheel turns over a stationary stone wheel, vertically or horizontally with the grain in between. These terms are now applied broadly to uses of water. More recently, the Unifine mill, a mill, was developed in the mid-20th century. Home users have begun grinding their own flour from organic wheat berries on a variety of electric flour mills, the grinding process is not much different from grinding coffee but the mills are larger. This provides fresh flour with the benefits of wheat germ and fiber without spoilage, Flour contains a high proportion of starches, which are a subset of complex carbohydrates also known as polysaccharides. The kinds of used in cooking include all-purpose flour, self-rising flour
4.
Triage
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Triage is the process of determining the priority of patients treatments based on the severity of their condition. This rations patient treatment efficiently when resources are insufficient for all to be treated immediately, the term comes from the French verb trier, meaning to separate, sift or select. Triage may result in determining the order and priority of emergency treatment, Triage may also be used for patients arriving at the emergency department, or telephoning medical advice systems, among others. This article deals with the concept of triage as it occurs in medical emergencies, including the setting, disasters. The term triage may have originated during the Napoleonic Wars from the work of Dominique Jean Larrey, the term was used further during World War I by French doctors treating the battlefield wounded at the aid stations behind the front. For many emergency medical systems, a similar model may sometimes still be applied. In the earliest stages of an incident, such as one or two paramedics exist to twenty or more patients, practicality demands that the above, more primitive model will be used. However once a full response has occurred and many hands are available, paramedics will usually use the model included in their service policy, as medical technology has advanced, so have modern approaches to triage, which are increasingly based on scientific models. The categorizations of the victims are frequently the result of triage scores based on specific physiological assessment findings, some models, such as the START model may be algorithm-based. As triage concepts become more sophisticated, triage guidance is also evolving into both software and hardware decision support products for use by caregivers in both hospitals and the field and this section is for concepts in triage. This step can be started before transportation becomes available, at its most primitive, patients may be simply marked with coloured flagging tape or with marker pens. Pre-printed cards for this purpose are known as a triage tags, a triage tag is a prefabricated label placed on each patient that serves to accomplish several objectives, identify the patient. Identify the priority of the patients need for treatment and transport from the emergency scene. Track the patients progress through the triage process, identify additional hazards such as contamination. Triage tags may take a variety of forms, some countries use a nationally standardized triage tag, while in other countries commercially available triage tags are used, and these will vary by jurisdictional choice. The most commonly used commercial systems include the METTAG, the SMARTTAG, E/T LIGHT tm, some of these tracking systems are beginning to incorporate the use of handheld computers, and in some cases, bar code scanners. For classifications, see the section for that topic. In advanced triage, doctors and specially trained nurses may decide that some seriously injured people should not receive advanced care because they are unlikely to survive
5.
Wicker
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Wicker is a kind of furniture woven from any one of a variety of cane-like materials, including rattan, willow, reed and bamboo. As such, it is not a material, but a technique. The word wicker is believed to be of Scandinavian origin, wika which means to bend in Swedish, Wicker is traditionally made of material of plant origin, but plastic fibers are now also used. Wicker is light yet sturdy, making it suitable for furniture that will be moved often like porch, a variety of plants are used such as reeds, grasses, creepers, and thin tree branches. Rushwork and wickerwork are terms used in England, Wicker has been documented as far back as ancient Egypt, made from indigenous reed and swamp grasses. Middle-class families could afford a few pieces, such as small tables. However, archaeologists working on the tombs of the wealthy pharaohs have uncovered a variety of wicker items, including chests, baskets, wig boxes. Wicker even found use in the Achaemenid Empire on the battlefield, the popularity of wicker passed from ancient Egypt and Persia to ancient Rome. Wicker baskets were used to carry items in Pompeii, furniture was manufactured out of wicker in the Roman style. It has been proposed that the use of wicker in the Iron Age may have influenced the development of the woven patterns used in Celtic art. By the 16th and 17th centuries, wicker was quite common in European countries like Portugal, Spain, Wicker received a boost during the Age of Exploration, when international sea traders returned from southeast Asia with a species of palm called rattan. Rattan is stronger than traditional European wicker materials, although the stem can be separated so the softer inner core can be used for wicker. The 19th century brought immense popularity for wicker in Europe, England and it was used outdoors as well as indoors. People in the Victorian Era believed it to be more sanitary than upholstered furniture and it was inexpensive, resisted harsh weather and was adaptable to many styles. In the United States, Cyrus Wakefield began constructing rattan furniture in the 1850s and he first used rattan that had been offloaded from ships, where it was used as ballast, but as his designs became well-known, he began importing the material himself. In recent times, its aesthetic was influenced heavily by the Arts and Crafts movement at the turn of the 20th century, Wicker is still a popular material. Antique wicker products are sought after by collectors. Reproductions of furniture and accent pieces are sold for indoor and outdoor use
6.
Riddle (tool)
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A riddle is a large sieve used to separate soil or compost particles, or for separating soil from vegetables. A typical circular riddle is approximately 18 in diameter and the mesh may have a spacing of something like 1 1⁄2,1, 5/8, 1/2 or 3/8. A riddle is typically used to improve soil quality by allowing the gardener to sieve through soil and remove stones, twigs, large lumps of clay etc. smaller riddles can be used to separate soil very finely for seeds and early potting. Riddles may also be used to remove soil from harvested vegetables
