Relevant bibliographies by topics / Cooking utensils

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Cooking utensils'

Author: Grafiati
Published: 4 June 2021
Last updated: 4 February 2022

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Journal articles on the topic "Cooking utensils"

1

Peng, Xiao Hui, Shun Sheng Xu, Yong Wen Zhong, Li Jun Tian, Zhi Jie Zhang, and Wen Chuan Deng. "Integration Design of High-Effective Stove-Cooking Utensil Based on the Research of Enhanced Heat Transfer." Advanced Materials Research 516-517 (May 2012): 328–31. http://dx.doi.org/10.4028/www.scientific.net/amr.516-517.328.

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The level of domestic gas utensils energy utilization efficiency decides the energy saving efficiency and economical efficiency of the gas utensils. In this paper, considering the stove-cooking utensil as the object of study, on the basis of deep research of stove-cooking utensil system’s high-effective heat transfer, high-effective heat preservation technology, combing the technology of high-effective burning, high-effective heat transfer, high-effective heat preservation, a stove-cooking utensil system that is of high-effective heat transfer, high-effective heat preservation, low cost, low exit flue gas temperature is designed and the stove-cooking utensil system’s energy efficiency is improved significantly by comprehensive designing and researching of the insulation lid, the bottom of pot, and the radiant panel on the condition of keeping high-effective burning.
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Ghani, Abdul, Ambreen Sahito, Shahla Naeem, Fujio Kayama, and Zafar Fatmi. "An experimental study of arsenic and lead concentration in common food sources." International Journal Of Community Medicine And Public Health 5, no. 9 (August 24, 2018): 4161. http://dx.doi.org/10.18203/2394-6040.ijcmph20183613.

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This study estimated the concentration of arsenic (As) and lead (Pb) in commonly used food items: chicken meat, potato and lentils. Furthermore, it also determined the contribution of As and Pb in food through leaching by different types of utensils. Samples of food were bought from open market of Karachi, Pakistan. Each food item was cooked under standardized condition for 20 minutes. The food samples were cooked in utensils made of four different types of materials which are commonly used for cooking. The As and Pb concentrations were determined by inductively coupled plasma mass spectrometry. None of the food items were free of As or Pb. Lentils cooked in aluminium and steel cookware had high concentration of Pb (55.1 and 34.6 ng/gm, respectively). The As concentration was higher in chicken meat (ranged from 41.3 to 47.7 ng/gm) compared to other food items. The chicken meat was uniformly contaminated with high As levels irrespective of the utensil material used for cooking. Thus, chicken meat could be potentially contaminated from external environment (mostly likely during raising). Aluminium or steel utensils have particular interaction with lentils and causes leaching of Pb during cooking. Exposure from As and Pb can be reduced by regulating food items and quality of cooking utensils.
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TENNAKONE, K., and S. WICKRAMANAYAKE. "Aluminium leaching from cooking utensils." Nature 325, no. 6101 (January 1987): 202. http://dx.doi.org/10.1038/325202b0.

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Bolton, Christopher. "Cool Tools: Cooking Utensils from the Japanese Kitchen:Cool Tools: Cooking Utensils from the Japanese Kitchen." Gastronomica 7, no. 1 (February 2007): 113–14. http://dx.doi.org/10.1525/gfc.2007.7.1.113.

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Ooi, Sho, Tsuyoshi Ikegaya, and Mutsuo Sano. "Cooking Behavior Recognition Using Egocentric Vision for Cooking Navigation." Journal of Robotics and Mechatronics 29, no. 4 (August 20, 2017): 728–36. http://dx.doi.org/10.20965/jrm.2017.p0728.

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This paper presents a cooking behavior recognition method for achievement of a cooking navigation system. A cooking navigation system is a system that recognizes the progress of a user in cooking, and accordingly presents an appropriate recipe, thus supporting the activity. In other words, an appropriate recognition of cooking behaviors is required. Among the various cooking behavior recognition methods, such as the use of context with the object being focused on and use of information in the line of sight, we have so far attempted cooking behavior recognition using a method that focuses on the motion of arms. Using the cooking behavior rate obtained from the motion of arms and cooking utensils, this study achieves recognition of the cooking behavior. The average recognition rate was 63% when calculated by the conventional method of focusing on arm motions. It has been improved by approximately 20% by adding the proposed cooking utensil information and optimizing the parameters. An average recognition rate of 84% was achieved with respect to the five types of basic behaviors of “cut,” “peel,” “stir,” “add,” and “beat,” indicating the effectiveness of the proposed method.
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Khan, M. Rezwan, and Intekhab Alam. "A Solar PV-Based Inverter-Less Grid-Integrated Cooking Solution for Low-Cost Clean Cooking." Energies 13, no. 20 (October 21, 2020): 5507. http://dx.doi.org/10.3390/en13205507.

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The cost of solar PV has been reduced to a level such that the levelized cost of solar electricity is either cheaper or competitive relative to the grid electricity. So, a low-cost integration of solar PV with grid can be a cost-effective solution for clean cooking. The usual technique of using grid-tied inverters contribute ~20% towards the energy cost. The proposed system incorporates a control circuit that connects grid electricity to the solar PV via a DC link and provides a DC output eliminating the requirement of grid-tied inverters. Most of the cooking utensils either have a resistive heating element or an electronic control circuit that is insensitive to input AC or DC and no modification is needed for the cooking utensils while using with DC voltage. In the proposed system, preference for power delivery is always given to the solar PV and the grid effectively operates as the backup for the system when solar PV output fluctuates due to varying weather and climatic conditions. As the absence of a grid-tied inverter in the system restricts the excess solar energy to be transferred to the grid, some kind of energy storage device is essential to run the system efficiently. A novel idea of storing solar PV energy in the form of hot water has been presented in this paper, with a cost-effective clean cooking concept. A simple and low-cost heat preservation technique has been suggested that requires a minimal change in habit for the users. Experimental results with multiple cooking utensils and foods have been presented and energy cost for cooking has been found to be as low as 4.75 USD/month, which is significantly lower (32%) than that of the grid-connected regular cooking system.
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ACUFF, G. R., C. VANDERZANT, M. O. HANNA, J. G. EHLERS, and F. A. GARDNER. "Effects of Handling and Preparation of Turkey Products on the Survival of Campylobacter jejuni." Journal of Food Protection 49, no. 8 (August 1, 1986): 627–31. http://dx.doi.org/10.4315/0362-028x-49.8.627.

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Various cooking procedures (roasting, braising, stewing and microwave cooking) applied to turkey thighs, and washing procedures for contaminated utensils (knives and cutting boards) and food handlers' hands were evaluated for their effectiveness in removing Campylobacter jejuni. Roasting, braising and stewing were effective in destruction of C. jejuni on contaminated turkey thighs even when the meat was undercooked, reaching an internal temperature of 55°C. Destruction of C. jejuni by microwave cooking was assured more fully if a meat thermometer was used to check the internal temperature of the sample rather than by visual evaluation. Washing of utensils with water and detergent, either by hand or in a dishwasher, removed C. jejuni except from wooden cutting boards washed by hand. Minimal hand washing procedures may not assure complete removal of C. jejuni from contaminated hands.
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Thomas, P. "The use of fluoropolymers for non-stick cooking utensils." Surface Coatings International 81, no. 12 (December 1998): 604–9. http://dx.doi.org/10.1007/bf02693055.

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Yaman, M., M. G�ne?, and S. Bakirdere. "Contamination of Aluminium from Cooking Utensils and Yogurt Containers." Bulletin of Environmental Contamination and Toxicology 70, no. 3 (March 1, 2003): 437–42. http://dx.doi.org/10.1007/s00128-003-0005-5.

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Semwal, Anil D., A. Padmashree, Mohammed A. Khan, Gopal K. Sharma, and Amrinder S. Bawa. "Leaching of aluminium from utensils during cooking of food." Journal of the Science of Food and Agriculture 86, no. 14 (2006): 2425–30. http://dx.doi.org/10.1002/jsfa.2635.

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Dissertations / Theses on the topic "Cooking utensils"

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Chak, Chi-kin. "Consumer behaviour with regard to the replacement of domestic cooking appliances in Hong Kong /." [Hong Kong] : University of Hong Kong, 1990. http://sunzi.lib.hku.hk/hkuto/record.jsp?B12923084.

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Chak, Chi-kin, and 翟志堅. "Consumer behaviour with regard to the replacement of domestic cooking appliances in Hong Kong." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1990. http://hub.hku.hk/bib/B31264578.

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Vokaer, Agnès. "La Brittle Ware en Syrie: étude d'une production, de l'époque romaine à l'époque omeyyade." Doctoral thesis, Universite Libre de Bruxelles, 2005. http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/211055.

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Cette thèse de doctorat constitue une première étude de synthèse de la céramique de cuisine (Brittle Ware), de l’époque romaine à l’époque omeyyade en Syrie. Cette recherche repose sur une approche méthodologique combinant un classement typologique des formes et un classement par groupes de pâtes. Le corpus étudié provient de plusieurs sites archéologiques de Syrie du nord, dont la céramique de cuisine est encore inédite et pour laquelle on ignore les centres de production (Apamée, Andarin, Alep et Dibsi Faraj). Ce travail a entrepris d’identifier le nombre d’ateliers et leur localisation, leur profil de production et leur aire de diffusion. Les objectifs sont de caractériser la production de Brittle Ware depuis la manufacture jusqu’aux contextes de consommation,

L’étude chrono-typologique a permis de définir le répertoire de la Brittle Ware et de situer sa production entre l’époque hellénistique (3e av. J.-C.) et l’époque mamelouke (13e s. apr. J.-C.). Aux époques romaine, byzantine et omeyyade, un même assemblage formel, constituant un service de cuisine se diffuse dans toute la province antique de Syrie. Ce service de cuisine est constitué d’un pot à cuire haut et fermé qui devait servir aux liquides et aux bouillies, d’une casserole ouverte pour les plats mijotés et d’une cruche.

L’analyse minéralogique et chimique des pâtes a identifié cinq groupes de pâte, correspondant à cinq zones de production. L’origine des matières premières exploitées a pu être localisée dans le nord-ouest de la Syrie, à proximité de l’Euphrate et dans le sud-ouest de la Syrie. L’étude des pâtes et des formes de Brittle Ware dans leur contexte géographique et chronologique a de surcroît montré que ces cinq sources d’argile correspondent à cinq centres de production. Les profils de ces centres de production ont pu être définis :leur durée d’activité et l’aire géographique de leur diffusion varie pour chacun d’entre eux. Quatre sont des ateliers syriens alors que le dernier semble être localisé plus au sud. Deux centres de production ont une diffusion supra-régionale (couvrant plusieurs zones géographiques). L’un diffuse ses produits de Syrie occidentale jusqu’à l’Euphrate et l’autre, moins attesté à l’est, constitue l’unique fournisseur de la ville d’Apamée. Les trois autres centres ont une distribution régionale. La plupart de ces ateliers partagent le même service de cuisine, témoignant de la transmission d’un savoir-faire technique et formel sur plusieurs générations.

Alors qu’à l’époque hellénistique, on note sur quelques sites la présence d’une vaisselle culinaire différente, qui s’apparente aux traditions de l’Âge du Fer et de l’Âge du Bronze syrien, l’étude de la distribution de la Brittle Ware en Syrie révèle que celle-ci représente l’unique céramique de cuisine utilisée aux époques romaines et byzantines. En outre, les formes typiques de la Brittle Ware ne sont pas attestées en dehors des limites de la province antique de Syrie :en Cilicie, en Palestine ou à Chypre. Les céramiques culinaires des régions limitrophes de la Syrie constituent d’autres faciès régionaux qui partagent néanmoins des traditions formelles et techniques avec les productions de Brittle Ware. Ces autres faciès sont caractérisés par leurs répertoires typologiques spécifiques, par ailleurs inconnus en Syrie.

Les cartes de distribution de la Brittle Ware et la comparaison avec les productions des régions limitrophes montrent par conséquent que la production de Brittle Ware représente un commerce à échelle supra-régionale, tourné essentiellement vers l’intérieur de la Syrie. Le fait que ce commerce ne dépasse pas les limites de la province, loin d’être un facteur négatif, indique que la production de Brittle Ware est suffisamment prospère pour défier la concurrence.

L’étude des contextes de production de la Brittle Ware montre que cette catégorie de vaisselle, bien qu’utilitaire était l’objet d’une production de masse, diffusée à l’échelle d’une province et provenant sans doute de grands centres de production spécialisés. Cette recherche couvrant trois périodes historiques contribue à notre connaissance de l’économie syrienne, car elle illustre la pérennité des centres de production et de certains réseaux d’échange, depuis l’époque romaine jusqu’à la fin de l’époque omeyyade.


Doctorat en philosophie et lettres, Orientation histoire de l'art et archéologie
info:eu-repo/semantics/nonPublished

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"A feasibility study for launching a new multi-function food processor in Hong Kong." Chinese University of Hong Kong, 1988. http://library.cuhk.edu.hk/record=b5885878.

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Books on the topic "Cooking utensils"

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Old cooking utensils. Princes Risborough: Shire, 1986.

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Eveleigh, David J. Old cooking utensils. [Princes Risborough]: Shire, 1997.

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Merser, Cheryl. Cooking tools. New York: Knopf, 1996.

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Merser, Cheryl. Cooking tools. London: Thames and Hudson, 1996.

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Alessi, Officina. La Cintura di Orione: (catalogue of the cooking utensils). Crusinallo, Italy: Alessi, 1986.

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Kitchen tools: Cooking with a twist and a flair! San Francisco: 101 Productions, 1985.

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Itō Masako no daidokoro dōgu. Tōkyō: PHP Editāzu Gurūpu, 2012.

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The as seen on TV cookbook: Delicious, home-style recipes for cooking with America's favorite kitchen gizmos & gadgets. Long Island City, NY: Healthy Living Books, 2004.

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Brown, Alton. I'm just here for the food: Food + heat = cooking. 2nd ed. New York: Stewart, Tabori & Chang, 2006.

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Brown, Alton. I'm just here for the food: Food + heat = cooking. New York: Stewart, Tabori & Chang, 2002.

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Book chapters on the topic "Cooking utensils"

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Barham, Peter. "Cooking Utensils Methods and Gadgets." In The Science of Cooking, 53–63. Berlin, Heidelberg: Springer Berlin Heidelberg, 2001. http://dx.doi.org/10.1007/978-3-642-56823-7_5.

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Øye, Ingvild. "Food and technology - Cooking utensils and food processing in medieval Norway." In Ruralia, 225–34. Turnhout: Brepols Publishers, 2011. http://dx.doi.org/10.1484/m.ruralia-eb.1.100169.

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de Vingo, Paolo. "Food preparation and preservation in north-west Italy: a comparative assessment in the study of early medieval eating and cooking utensils in the settlement of Sant’Antonino in western Liguria and the village of Trino Vercellese in the Po valley." In Ruralia, 71–89. Turnhout: Brepols Publishers, 2011. http://dx.doi.org/10.1484/m.ruralia-eb.1.100157.

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"Cooking Utensils." In Chinese Cookery Secrets, 13–15. Routledge, 2014. http://dx.doi.org/10.4324/9781315828213-8.

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"Pots, Pans, and Utensils." In Cooking for Crowds, xxviii—xxxi. Princeton: Princeton University Press, 2014. http://dx.doi.org/10.1515/9781400848829-004.

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Sawadogo, Jacques, and Jean Boukari Legma. "Electrochemical Impedance Spectroscopy (EIS) Characterization of Kitchen Utensils Used as Materials for Local Cooking in Two Culinary Media." In Electrochemical Impedance Spectroscopy. IntechOpen, 2020. http://dx.doi.org/10.5772/intechopen.90877.

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This study is inscribed in the framework of the valorization of traditional kitchen utensils recycled from aluminum waste in Burkina Faso. In fact, these traditional kitchen utensils made of recycled aluminum alloys occupy a very important place in Burkina Faso’s kitchen. The effect of foods for consumption on its local utensils was studied using the non-stationary technique and electrochemical impedance spectroscopy. For this purpose, a sample of utensil has been deducted on traditional production site. The corrosion behavior of the recycled aluminum alloy ok know chemical composition was evaluated by analyzing the impedance spectra obtained at the open circuit potential, in the salt media titrated at 3 g·L−1 and rice. Modeling electrical properties by using of a simple equivalent circuit made it possible to interpret the results obtained by impedance spectroscopy. The results showed a susceptibility to pitting corrosion and were confirmed by the electrochemical impedance spectroscopy method.
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"9.1. In the Kitchen: Cooking and Serving Implements and Utensils." In Best of Delectable Foods and Dishes from al-Andalus and al-Maghrib: A Cookbook by Thirteenth-Century Andalusi Scholar Ibn Razīn al-Tujībī (1227–1293), 711–30. BRILL, 2021. http://dx.doi.org/10.1163/9789004469488_074.

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Evans, Ivor H. N. "Household Utensils, Food, Cooking, Agriculture, Hunting and Fishing, Narcotics, Fire-Making." In The Negritos of Malaya, 57–69. Routledge, 2019. http://dx.doi.org/10.4324/9780429060977-7.

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Conference papers on the topic "Cooking utensils"

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Ravindran, Narayana Vijesh, and ArulmozhiVarman Seetharaman. "Waste Heat Recovery From Porous LPG Gas Burner Used for Cooking." In ASME 2014 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/imece2014-36115.

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Generally in cooking devices three modes of heat transfer takes place (conduction, convection and radiation). Heat is transferred to the utensils mainly due to conduction and convection. A considerable amount of heat in the form of radiation is dissipated to the surroundings. The purpose of this project is to recover this waste heat. Surface radiation without participating media is considered in this study. Hence, copper coil is used to absorb the radiant heat and transfer it to water which run through the coil. This low temperature recovery water can be used for cooking or to keep the food hot packed or other similar low grade heat applications.
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Yuanyuan Xu and Zheng Yang. "The research on cooking utensils design of Qin and Han Dynasty and the influence on modern design." In Conceptual Design (CAID/CD). IEEE, 2008. http://dx.doi.org/10.1109/caidcd.2008.4730792.

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Pereira, Debora, Alessandro Morassut, Emidio Tiberi, Paolo Dario, and Gastone Ciuti. "Forces and torque measurements in the interaction of kitchen-utensils with food during typical cooking tasks: preliminary test and evaluation." In 2020 29th IEEE International Conference on Robot and Human Interactive Communication (RO-MAN). IEEE, 2020. http://dx.doi.org/10.1109/ro-man47096.2020.9223457.

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