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Journal articles on the topic 'Kitchen utensils'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Yusupova, Manzura Uktamovna. "A COMBINATION OF TRADITION AND INNOVATION IN KITCHEN APPLIANCES." INTERNATIONAL BULLETIN OF APPLIED SCIENCE AND TECHNOLOGY 3, no. 6 (2023): 749–56. https://doi.org/10.5281/zenodo.8049508.

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Kitchen utensils are a form of material culture and an important component of ethnography. Since time immemorial, our people have paid great attention to kitchen utensils and related products, and they have been passed down from generation to generation as an essential part of our traditional way of life. Kitchen equipment is a product of human ingenuity over the centuries and comes from the lifestyle of each family in relation to the culture of cooking and eating. In the house of the Bukhara oasis, women were engaged in kitchen utensils and the rules for their use.The woman was considered the

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HIRANO, Minase. "Endurance of aluminum kitchen utensils." Journal of the Metal Finishing Society of Japan 37, no. 1 (1986): 9–14. http://dx.doi.org/10.4139/sfj1950.37.9.

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3

Zhandarova, Anastasia N. "Names of kitchen utensils as elements of the food tradition (Based on the Vologda dialects)." Izvestiya of Saratov University. New Series. Series: Philology. Journalism 21, no. 2 (2021): 136–40. http://dx.doi.org/10.18500/1817-7115-2021-21-2-136-140.

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The article considers the names of kitchen utensils as elements of the food tradition in the Vologda dialects. Different lexical dialect units that constitute a part of the thematic group “Kitchen utensils” are studied in this article. The meanings of these units and their functioning in speech are also analyzed.

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Lestari, Ayu, Muhammad Shofyan, and Mutiara Ulfah. "Identification of the Role of Kitchen and the Use of Traditional Cooking Tools in the Eating Culture of the Baduy Tribe Community." International Conference on Multidisciplinary Academic Studies 1 (October 31, 2023): 99–111. http://dx.doi.org/10.33830/icomus.v1i1.992.

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Baduy is one of the tribes in Indonesia that applies a living system in line with the principle of preserving nature. This principle is involved in agriculture and daily life, one of which is in cooking utensils. This study was conducted to determine the culture of cooking in the Baduy community by identifying the role of the traditional kitchen and the use of conventional cooking utensils. The research was conducted in Baduy Luar Village (Kadugketug Village, Balimbing Village) and Baduy Dalam (Cibeo Village) Kanekes Village, Leuwidimar District, Lebak Regency, Banten Province. Data was collec

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5

IKENO, Naoshi. "Brief history of aluminum kitchen utensils." Journal of Japan Institute of Light Metals 36, no. 6 (1986): 381–91. http://dx.doi.org/10.2464/jilm.36.381.

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6

Kannike, Anu, and Ester Bardone. "Kitchen as a material and lived space." Ethnologia Fennica 44 (December 31, 2017): 5–22. http://dx.doi.org/10.23991/ef.v44i0.59702.

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Kitchen has been one of the most intensively lived spaces at home, yet, its furnishings have often vanished, especially in the 20th-21st centuries. Cooking tools and utensils have been part of museum displays dedicated to historical food culture but the complex materiality of the kitchen related to multiple practices going beyond food production and consumption has rarely attracted curatorial interest. This article examines comparatively how Estonian museums represent and interpret the materiality of kitchens and kitchen culture. Relying on ethnographic sources the analysis considers the aspec

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Qie, Jinran. "Innovative Practical Research on the Wearability of Kitchen Utensils." Lecture Notes in Education Psychology and Public Media 104, no. 1 (2025): 16–24. https://doi.org/10.54254/2753-7048/2025.ht25029.

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This paper explores the possibility of transforming kitchen tools into wearable items, integrating functionality with fashion. It traces the evolution of kitchen utensils from the Stone Age to todays industrial products, emphasizing how the artistic and cultural significance of these items has gradually diminished over time. By redesigning common kitchen tools like forks, spoons, and whisks as jewellry or accessories, this study demonstrates their potential as both functional and aesthetic objects. The research also examines the environmental benefits of such innovations, highlighting how the

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Voloshynova, Maryna. "East Slobozhansk names of utensils and kitchen utensils: a dynamic aspect." Linguistics, no. 1 (42) (2020): 4–15. http://dx.doi.org/10.12958/2227-2631-2020-1-42-4-15.

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In the article, based on the actual material of recorded 61 dialects of the Luhansk region, it has been conducted a lexical and semantic study of the Easten Slobodian names of crockery and kitchen utensils. During the exploration the functional activity of the identified representatives has been established. The comparative analysis of the recorded names with the lexical material of other dialect continuums of the Ukrainian language has been carried out that’s made it possible to track the parallel names with different phonetic design, the nomens with the different, identical or similar semant

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9

M., Hajara, and K. Syed Ali Bhadhusha Dr. "Issues in Translating Traditional Indian Kitchen Utensils with Special Reference to Bama's Sangati." Literary Druid 4, Special Issue 1 (2022): 15–20. https://doi.org/10.5281/zenodo.6945392.

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<em>Traditional kitchen utensils of South India are unique. In those days, people used them to cook food, grind rice, millet and grains, and so on. They lived a healthy life by making food items with these utensils. After the invention of electronic machines, people stopped using these utensils. They thought that modern equipment like grinder, mixie and cooker would save their time and energy. But in recent days, people have begun to realize the benefit of using these utensils. Even the people of other countries are showing interest in using traditional kitchen equipment. So there comes the ne

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Utomo, Marcellinus Mandira Budi. "Kontribusi Industri Bambu di Kabupaten Gunungkidul bagi Sumber Penghidupan Para Petani dan Pengrajin." Jurnal Ilmu Kehutanan 15, no. 1 (2021): 52–68. http://dx.doi.org/10.22146/jik.v15i1.1514.

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The bamboo industry has a role in the rural economy as a source of livelihood. This research has examined the contribution of bamboo as a raw material for farmers and as a bamboo product for artisan, from the perspective of direct use and income. Through a case study approach to the kitchen equipment industry in Rongkop and durable bamboo in Patuk, a value chain research framework was carried out. Field observations, semi-structured interviews with 40 respondents, and focus group discussions were conducted to obtain primary data, and supported by secondary data from government documents. An an

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Maryone, Rini. "Peralatan Dapur Suku-Suku di Kabupaten Sarmi." CENDERAWASIH: Jurnal Antropologi Papua 2, no. 2 (2021): 87–98. http://dx.doi.org/10.31957/jap.v2i2.2020.

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Traditional kitchen aquipment has been around since prehistoric humans began to know farming. Along whit the development of science and technology, the use of traditional kitchen aquipment is increasingly, especially in the tribes in Sarmi Regency. Therefore it is necessary to have an effort to preserve the traditional kithen equipment as one of the nation’s wealth heritage. This paper will discuss some traditional equipment in the two tribes in Sarmi Regency, namely the Manirem and Armati tribes, as well as the functions and cultural values contained in traditional kitchen equipment. This res

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IJHS. "Norovirus gastroenteritis associated with food served by housewives at home in Bihar, India: A Case-control study." International Journal of Advances in Health Sciences 11, no. 4 (2024): 10–15. https://doi.org/10.5281/zenodo.13118792.

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<strong><u>Abstract</u></strong> A retrospective case-control study was undertaken between the 17th and 24th of 2022, with participants including patients (housewives) admitted to the hospital. All the patients in hospital are from local region and are housewives. The main sources of this Norovirus infection are from the unhygienic kitchen. Unhygienic utensils in the kitchen, inadequate food storage and improper waste disposal were identified. Investigation showed that womens in kitchen used tap water for cooking but used untreated ground water to wash food ingredients and utensils. Questionna

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Jihan Labibah, Niken Purwidiani, Sri Handajani, and Mauren Gita Miranti. "Hubungan Pengetahuan Dan Penerapan Sanitasi Ibu Rumah Tangga Terhadap Sanitasi Dapur di Kelurahan Pucanganom Sidoarjo." Jurnal Sosial Humaniora dan Pendidikan 4, no. 1 (2025): 905–28. https://doi.org/10.55606/inovasi.v4i1.4680.

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The study aims to (1) Determine the level of knowledge of housewives about kitchen sanitation in Pucanganom village. (2) Determine the conditions of sanitation implementation in housewives' kitchens in Pucanganom village. (3) Determine the relationship between knowledge of kitchen sanitation and the conditions of sanitation implementation in housewives' kitchens in Pucanganom village. The type of research carried out was field research with a quantitative descriptive method. The sampling technique used the Purposive Sampling method. The sample population in this study was 36 house samples in P

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ERICKSON, MARILYN C., JEAN LIAO, JENNIFER L. CANNON, and YNES R. ORTEGA. "Role of Brushes and Peelers in Removal of Escherichia coli O157:H7 and Salmonella from Produce in Domestic Kitchens." Journal of Food Protection 78, no. 9 (2015): 1624–31. http://dx.doi.org/10.4315/0362-028x.jfp-15-125.

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Consumers are being advised to increase their consumption of fruits and vegetables to reduce their risk of chronic disease. However, to achieve that goal, consumers must be able to implement protocols in their kitchens to reduce their risk of consuming contaminated produce. To address this issue, a study was conducted to monitor the fate of Escherichia coli O157:H7 and Salmonella on produce (cantaloupe, honeydew melon, carrots, and celery) that were subjected to brushing or peeling using common kitchen utensils. Removal of similar levels of Salmonella from carrots was accomplished by peeling a

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15

Abali, Ismail. "KITCHEN UTENSILS ON THE CONTEXT OF THE FUNCTIONS." Ulakbilge Dergisi 5, no. 10 (2017): 383–92. http://dx.doi.org/10.7816/ulakbilge-05-10-05.

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16

Perharic, L., V. Golja, A. Zoric, and M. Luci. "Primary aromatic amines in kitchen utensils in Slovenia." Toxicology Letters 164 (September 2006): S278—S279. http://dx.doi.org/10.1016/j.toxlet.2006.07.238.

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17

Ohno, Hiroyuki, Motoh Mutsuga, and Yoko Kawamura. "Identification and Quantitation of Volatile Organic Compounds in Poly(methyl methacrylate) Kitchen Utensils by Headspace Gas Chromatography/Mass Spectrometry." Journal of AOAC INTERNATIONAL 97, no. 5 (2014): 1452–58. http://dx.doi.org/10.5740/jaoacint.12-425.

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Abstract A headspace GC/MS method was developed for identification and quantitation of residual volatile organic compounds in poly(methyl methacrylate) (PMMA) kitchen utensils. A sample was cut into small pieces, then N,N-dimethylacetamide was added in a headspace vial and sealed. After storing for more than 1 day at room temperature, the vial was incubated for 1 h at 90°C, and the headspace gas was analyzed by GC/MS. In 24 PMMA kitchen utensils, 16 volatile organic compounds including methyl methacrylate, methyl acrylate, toluene, 2-methyl-1-butene, 2-methyl-2-butene, 2-methylpropanal, methyl

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18

Luber, Petra, Sigrid Brynestad, Daniela Topsch, Kathrin Scherer, and Edda Bartelt. "Quantification of Campylobacter Species Cross-Contamination during Handling of Contaminated Fresh Chicken Parts in Kitchens." Applied and Environmental Microbiology 72, no. 1 (2006): 66–70. http://dx.doi.org/10.1128/aem.72.1.66-70.2006.

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ABSTRACT Numerous outbreak investigations and case-control studies for campylobacteriosis have provided evidence that handling Campylobacter-contaminated chicken products is a risk factor for infection and illness. There is currently extremely limited quantitative data on the levels of Campylobacter cross-contamination in the kitchen, hindering risk assessments for the pathogen commodity combination of Campylobacter and chicken meat. An exposure assessment needs to quantify the transfer of the bacteria from chicken to hands and the kitchen environment and from there onto ready-to-eat foods. We

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19

Kim, Jae-Kwan, Kyung-Sook Im, Myung-Gil Kim, et al. "Evaluation of Elution Characteristics by Material for Kitchen Utensils." Journal of Food Hygiene and Safety 36, no. 1 (2021): 51–59. http://dx.doi.org/10.13103/jfhs.2021.36.1.51.

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20

유정민, Ken Nah, and Seoyoung Kim. "Design Concept Study of Kitchen Utensils for Single Household." Journal of Digital Design 15, no. 3 (2015): 19–26. http://dx.doi.org/10.17280/jdd.2015.15.3.003.

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21

Schaerli, Sarah, Richard Schulz, Dominic Gascho, et al. "Injury potential of thrown sharp kitchen and household utensils." Forensic Science, Medicine and Pathology 14, no. 1 (2017): 31–41. http://dx.doi.org/10.1007/s12024-017-9937-7.

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22

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

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23

Lee, Jee Hye. "An Investigation of Factors that Influence Hygiene Practices at a Small Day Care Center." Journal of Food Protection 81, no. 1 (2017): 158–64. http://dx.doi.org/10.4315/0362-028x.jfp-17-163.

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ABSTRACT The aim of this study was to explore factors that influence hygiene practices at small day care centers. It examines the effect of food hygiene training on hygiene practices and investigates the correlations between the hygienic status of food handlers' hands and that of kitchen utensils. Furthermore, it determines the influences of demographic and facility-related factors on hygiene practices in small day care centers. A total of 56 food handlers at 49 day care centers in the Gyeongnam area of South Korea participated in hygiene training. The results of the study showed that after tw

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Lee, Zhun Jing, Pui May Chou, Choon Lih Hoo, and Daniel Lu. "Operational Research on Design and Process Optimization of Ozone Water Application in Kitchen." MATEC Web of Conferences 152 (2018): 02008. http://dx.doi.org/10.1051/matecconf/201815202008.

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Food safety is a very important focus in the kitchen industry today, as bacteria such as E.Coli and Salmonella are very difficult to tackle. The objective of the present study was to optimize nozzle designs that use ozone technology to bring out the best results in cleaning and sterilizing the kitchen utensils in Taylor’s University School of Hospitality kitchen area. This includes customization of the Medklinn International Sdn Bhd ozone machine and nozzle profiles that improve the effectiveness of ozone generated. Reduction or elimination of chemicals and water usage would be a part of the s

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Dévényi, Kinga. "Omanica in Omani Proverbs and Sayings. The Material Environment: (1) Potteries and Kitchen Utensils." Arabist: Budapest Studies in Arabic 26-27 (2003): 123–37. http://dx.doi.org/10.58513/arabist.2003.26-27.12.

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The article is the continuation of our previous investigations where the representation of the living environment – fauna and flora – in Omani proverbs was treated. The material environment, however, is also well-attested in these proverbs. From among the objects of the material environment, the article deals with pottery and kitchen utensils. A wide variety of information can be gathered from the proverbs concerning these utensils. In addition to their appellations, their actual usage and their intended purpose also become clear from the proverbs.

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Герасимова, Л. Н. "The features of the usage of names of crockery and utensils in the texts of olonkho and Tuvan tales." Эпосоведение, no. 2(30) (June 30, 2023): 87–106. http://dx.doi.org/10.25587/svfu.2023.72.32.008.

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В статье рассматриваются особенности употребления наименований посуды и кухонной утвари в ранних, поздних текстах якутского олонхо и тувинских героических сказаний в сравнении. Посуда, как часть бытовой лексики, является неотъемлемой частью жизни людей и регулярно подвергается изменениям в зависимости от их жизнедеятельности. Новизна исследования: наименования посуды и кухонной утвари на материале якутского и тувинского эпосов в сравнительном плане ранее не были предметом специального исследования. Цель – выявление степени преемственности в употреблении наименований посуды и кухонной утвари в

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Malykh, Svetlana E. "Pottery from the Survey in 2022 at the Gebel el-Nur Archaeological Site in Middle Egypt: Dating and Planigraphy." Vostok. Afro-aziatskie obshchestva: istoriia i sovremennost, no. 6 (2023): 246. http://dx.doi.org/10.31857/s086919080027073-7.

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The article analyzes the ceramic material discovered in 2022 during the survey of the settlement and necropolis of Gebel el-Nour (Beni Suef governorate, Middle Egypt) by the Russian-Egyptian archaeological expedition (Institute of Oriental Studies RAS – Supreme Council of Antiquities of Egypt). Pottery fragments belong to the household group – tableware and kitchen utensils; they are dated to the Ptolemaic (332–30 BC) and Roman Periods (30 BC to 395 AD), mostly to the 1st–2nd centuries AD. Numerous analogies for the Gebel el-Nour pottery come from Memphite and Theban regions, but mostly from M

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Schlachet, Joshua. "Kitchens of Dejima: Japanese Cookery and Dutch Sovereignty in Nineteenth-Century Miniatures." Verge: Studies in Global Asias 9, no. 2 (2023): 104–29. http://dx.doi.org/10.1353/vrg.2023.a903024.

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Abstract: Through an object-oriented history of Japanese foodways on the move, this article explores how a miniature kitchen diorama collected by Jan Cock Blomhoff in Nagasaki in the 1820s situated Japan within the Netherlands’ narrative of post-Napoleonic national sovereignty. Blomhoff’s kitchen blended a display of Japanese culinary craftsmanship—its tools, vessels, and utensils procured from Japanese artisans—with classical Dutch dollhouse design that evoked Golden Age domestic prosperity, a microcosm of a properly functioning state. Everyday life objects like Blomhoff’s kitchen became powe

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Ilyina, Elena N. "A HOUSEHOLD UTENSILS IN THE LANGUAGE PICTURE OF THE WORLD OF THE INHABITANTS OF BELOZERIE." Vestnik of Kostroma State University 28, no. 3 (2023): 173–79. http://dx.doi.org/10.34216/1998-0817-2022-28-3-173-179.

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The article summarises the results of the study of the lexis of the thematic sphere ‟kitchen utensils” based on recordings of the speech of the hamlet of Borbushino of Kirillov district of Vologda Region. In the process of analysing the internal form of words and the specifics of their speech use, peculiarities of perception of the material world objects by the inhabitants of the rural Russian North are revealed. What distinguishes the dialect language picture of the world is the parcelled nature of reflection of reality, priority of the ideas of natural survival and social adaptation in the c

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Kamilova, R. T., L. I. Isakova, J. A. Kamilov, and A. R. Nosirova. "Problems of organization of school nutrition in secondary general schools of the city of Tashkent." Voprosy detskoj dietologii 18, no. 4 (2020): 45–53. http://dx.doi.org/10.20953/1727-5784-2020-4-45-53.

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Objective. Analysis of organization of school nutrition based on an interview survey conducted among teachers, health providers, kitchen workers, and parents of schoolchildren of secondary general schools. Material and methods. In order to determine the problems of the organization of school meals we used a method of an interview survey of 615 people, including 256 teachers, 27 health providers, 68 kitchen workers and 264 parents of schoolchildren of Tashkent secondary general schools. Overall, 9 kitchens were checked, of them 77.8% were canteens preparing meals from raw and semi-finished food

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Р. П., Абдина,. "WORD - FORMATION AND METHODS OF NOMINATING DISHES AND KITCHEN UTENSILS IN THE KHAKASS LANGUAGE." SCIENTIFIC REVIEW OF SAYANO-ALTAI, no. 3(35) (October 26, 2022): 4–8. http://dx.doi.org/10.52782/kril.2022.3.35.001.

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Словообразование, представляющее собой закономерные типизированные способы создания новых слов на базе существующих языковых элементов, связано с вопросами развития лексического состава. В статье анализируются способы образования бытовой лексики, обозначающей посуду и кухонную утварь в хакасском языке. Номинации приспособлений для изготовления пищи, емкостей и посуды в хакасском языке дифференцированы в соответствии с функциональным назначением по следующим группам: наименования посуды и столовых приборов для подачи на стол, наименования посуды и кухонной утвари для приготовления пищи, наимено

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Abdullah, Syamsun Nahar, Iskandar Fitri, and Rima Tamara Aldisa. "Sistem Penunjang Keputusan Pemilihan Model Stainless steel untuk Kitchen Set dengan Metode AHP." Jurnal JTIK (Jurnal Teknologi Informasi dan Komunikasi) 6, no. 2 (2022): 313–18. http://dx.doi.org/10.35870/jtik.v6i2.414.

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The purpose of this study is to determine the selection of the best Stainless steel model for the Kitchen Set and can utilize the area in the kitchen room well, because the role of the kitchen set in a house is not just a room filled with spices and cooking utensils, but with a kitchen set that Ideally, the activities carried out will feel more comfortable. The method in this study uses the Analytical Hierachy Process (AHP) method where AHP is a structured technique used for organization and decision analysis and can assist in the representation of the most appropriate approach for quantifying

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Hilwa Hamid Bajin Salam. "The effect of training of food handlers in hospitals kitchen in Khartoum State, Sudan." Magna Scientia Advanced Biology and Pharmacy 3, no. 1 (2021): 001–12. http://dx.doi.org/10.30574/msabp.2021.3.1.0028.

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An interventional research was conducted in the kitchens of Khartoum state hospitals 2021 on the impact of training of food handlers in (12) hospitals with (56) food handlers to identify food hygiene requirement. Training was done before and interventions training after. Questionnaires were filled out with food handlers and interview with nutrition supervisor about kitchens. The data was statistically analyzed by using the Statistic Package for Social Sciences (SPSS) program version 25; the Paired Samples T Test and Chi-Square Test was used and there is an improvement at the level of indicatio

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STUDERUS, DIANA, EVELYN ILG HAMPE, DENISE FAHRER, MARTIN WILHELMI, and STEPHAN R. VAVRICKA. "Cross-Contamination with Gluten by Using Kitchen Utensils: Fact or Fiction?" Journal of Food Protection 81, no. 10 (2018): 1679–84. http://dx.doi.org/10.4315/0362-028x.jfp-17-383.

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ABSTRACT A risk of cross-contamination exists when preparing a gluten-free (GF) meal in kitchen facilities that usually handle gluten-containing (GC) foods. Cross-contamination with gluten may occur during the preparation or cooking process; however, published data are lacking on gluten cross-contamination from kitchenware. This study was conducted to determine whether cross-contamination occurs through shared domestic kitchenware and, if so, which cleaning method is most reliable for avoiding this cross-contamination. Kitchenware (wooden spoon, colander, ladle, and knife) previously used to c

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Kondylakis, George, George Galanakis, Nikolaos Partarakis, and Xenophon Zabulis. "Semantically Annotated Cooking Procedures for an Intelligent Kitchen Environment." Electronics 11, no. 19 (2022): 3148. http://dx.doi.org/10.3390/electronics11193148.

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Food preparation is one of the essential tasks in daily life and involves a large number of physical interactions between hands, utensils, ingredients, etc. The fundamental unit in the food preparation activity is the concept of a recipe. The recipe describes the cooking process—the way to make a dish in a sequential order of cooking steps. Frequently, following these steps can be an extremely complicated process, which requires coordination, monitoring and execution of multiple tasks simultaneously. This work introduces a cooking assistance system powered by Computer Vision techniques that pr

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Mondal, Jaita. "A Review on Mechanical & Physical Hazards at Domestic Kitchen." International Journal of Occupational Safety and Health 2, no. 1 (2012): 7–10. http://dx.doi.org/10.3126/ijosh.v2i1.5920.

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Kitchen is one of the most important aspects in our life. We wait eagerly for the delicious foodstuffs of our kitchenette. However, many simple but repetitive kitchen activities can be a threat to our health. Such as peeling potatoes, chopping, and picking up heavy pots and kettles, overstretching to reach to utensils or ingredients etc. can cause or aggravate pain & discomfort in hand, wrist, elbow, shoulder and neck (Physical hazards). Musculoskeletal problems are not only the one, but various accidents also happen in domestic kitchen (Mechanical Hazards). Traumatic and repetitive injuri

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Gökce, Bilcan. "Food culture in UrartuUrartu’da yemek kültürü." Journal of Human Sciences 13, no. 2 (2016): 2656. http://dx.doi.org/10.14687/jhs.v13i2.3714.

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In this article food culture in Urartian State that was founded in centrally Van Lake Basin between 9th-7th centuries has been studied. This study has been carried out in the light of food remainings, utensils uncovered by excavations until today, kitchen buildings, store rooms discovered by excavations, written sources and depicted works. We get information about food products, kitchens, store rooms, utensils, personnel, banquet scenes and feasts of that period by archaeological data. Additionally it is understood by archaeological data that social and religious banquets were arranged in the

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Tataurov, S. F. "Wooden Dishes and Kitchen Utensils Among the Population of Tara in the 17th-18th Centuries." Herald of Omsk University. Series: Historical studies 9, no. 1 (33) (2022): 200–207. http://dx.doi.org/10.24147/2312-1300.2022.9(1).200-207.

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Providing the population of the Russian Siberian town in the 17th-18th centuries with wooden tableware and its assortment is still an unexplored area of everyday culture of Siberians. The preservation of wood in the cultural layers of archaeological monuments of this time does not allow recreating completely the set of wooden dishes and utensils used by the local population. In addition to finds from Mangazeya, Nadym and Yakut ostrogs, where the harsh climate turned out to be a good preservative for wood. The nature of the functioning of northern towns does not allow us to directly extrapolate

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Kumbhalkar, Ms Harsha S., Mr Rushikesh D. Aghav, and Dr Suraj P. Khedkar. "A Complete Guide: Kitchen Gardening." International Journal of Environment, Agriculture and Biotechnology 9, no. 4 (2024): 273–79. http://dx.doi.org/10.22161/ijeab.94.34.

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With the help of technology, we can cultivate nutritious vegetables at home using clay pots, empty tins, and discarded utensils. This is known as kitchen gardening. It has been discovered that kitchen/home gardens significantly contribute to the improvement of food security for rural, resource-poor households in developing nations. It is essential for people to keep their health to eat a nutritious diet. Grains, breads, legumes, fruits, vegetables, herbs, and so forth make up a balanced diet. Vegetables are a vital part of a balanced diet since they offer a range of nutrients required for many

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Murdiono, Achmad, Amilatus Sholihah, Awanda Setya San Fajar Pratama, and Miatun Dwi Andika. "PEMANFAATAN LIMBAH JERAMI DAN SEKAM MENJADI PRODUK SABUN CUCI BERNILAI EKONOMIS BAGI MASYARAKAT DESA MAINDU." Jurnal Graha Pengabdian 4, no. 1 (2022): 1. http://dx.doi.org/10.17977/um078v4i12022p1-10.

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Abstrak: Limbah jerami dan sekam yang dihasilkan dari sektor padi melimpah dan jarang dimanfaatkan secara optimal. Di sisi lain, sampah plastik dari peralatan dapur juga ditemukan. Permasalahan yang dapat dimunculkan dari warga di Desa Maindu yang sebagian besar adalah petani padi adalah bagaimana memanfaatkan limbah jerami dan sekam serta mengurangi sampah plastik di desa tersebut. Pemanfaatan limbah yang hanya dimanfaatkan sebagai pakan ternak dan limbah sekam yang dibiarkan menumpuk di satu tempat. Tujuan pengabdian ini adalah mengedukasi masyarakat tentang pengolahan limbah jerami dan seka

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Simcoe, Charles R. "Aluminum: The Light Metal, Part I." AM&P Technical Articles 172, no. 9 (2014): 40–41. http://dx.doi.org/10.31399/asm.amp.2014-09.p040.

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Abstract Aluminum, one of the most widely used structural metals in modern industry, is produced in quantities exceeded only by steel. Its light weight, corrosion resistance, high strength after heat treatment, and global availability of bauxite ores make aluminum attractive for everything from kitchen utensils to spacecraft. This article describes early work to develop low-cost aluminum for industrial applications.

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Zaki, Akram, Adel Shatta, Gehad Saeed, and Khaled Youssef. "Microbial Status and Sanitation level of Food Contact Surfaces (FCSs) of Three University Restaurant Kitchens for Three Public Universities at Central-Delta Region in Egypt." Journal of Chemistry and Nutritional Biochemistry 5, no. 2 (2024): 49–65. http://dx.doi.org/10.48185/jcnb.v5i2.1397.

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The microbiological safety of food is primarily influenced by hygienic practices during food handling and the sanitation of food contact surfaces (FCSs). Consequently, the safety of foods served in university restaurants can be assessed by evaluating the microbiological quality of FCSs. This research aims to evaluate the microbial quality (MQ) and sanitation level of FCSs in the kitchens of three university restaurant kitchens for three public universities in the Central-Delta region of Egypt. A total of 108 swabs were collected from surfaces related to food (preparation tables, dining tables,

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Alves, Ana, Cristina Viveiros, Jéssica Lopes, et al. "Microbiological Contamination in Different Food Service Units Associated with Food Handling." Applied Sciences 11, no. 16 (2021): 7241. http://dx.doi.org/10.3390/app11167241.

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Background: A microbiological analysis of samples taken from hands of food handlers and utensils/crockery in food service units was used to assess the risk of food contamination. We aimed to assess indicators of microbiological contamination in different food service units. Methods: We used data for an official inspection proposal (2018–2019) in different food service units serving a district in Northeast Portugal. We showed the proportion of positive samples for each microorganism assessed in samples taken from hands and kitchen utensils/crockery. Results: Out of 471 samples taken from hands

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Treska-Siwon, Anna. "Lavarroz. Ordinary kitchen utility as a design object." Kepes 21, no. 29 (2024): 39–63. http://dx.doi.org/10.17151/kepes.2024.21.29.3.

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In this article, we will look closer at the kitchen ‘backend’, which contains the tools necessary for practical food preparation. These objects are usually invisible to guests–but also, as we will prove, to the design discourse. An object that illustrates the function of cookware is a tool for washing rice before cooking: Lavarroz (Washrice) by Brazilian dentist Therezinha Beatriz Alves de Andrade Zorowich. This tool has been part of the standard equipment of a Brazilian (and not only) kitchen since 1959. We will look at the importance of Lavarroz and similar tools in a social context, includi

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Do-Won, Na,. "A Study of Chinese Vocabulary of Kitchen Utensils in The Jajun-sukyo." Chinese Studies 58 (March 31, 2017): 131–47. http://dx.doi.org/10.14378/kacs.2017.58.58.8.

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Purwanto, Purwanto. "Redesain tempat masak ergonomis warga lanjut usia dengan metode partisipatori." Jurnal Teknik Industri Terintegrasi 8, no. 1 (2025): 362–70. https://doi.org/10.31004/jutin.v8i1.37952.

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Elderly residents who live in lansia X homes use the kitchen as a kitchen places for cooking activities, and have complaints about height and slippery floor conditions, according to the elderly as many as 32% of cooking kitchen users representing the elderly population using purposive sampling, proposed design improvements for elderly cooking places taking into account the anthropometric size of elderly users, using a focus group approach discussion to facilitate the wishes and complaints experienced by the elderly, the shape and size of the proposed new design for the elderly kitchen by addin

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Masri Pradipto, Tri Novita Sari, Sri Hartini, Fatoni Fatoni, and Mohammad Riski Borman. "Sosialisasi Prinsip 5S di Dapur UMKM Katering Depok." KREATIF: Jurnal Pengabdian Masyarakat Nusantara 4, no. 2 (2024): 09–24. http://dx.doi.org/10.55606/kreatif.v4i2.3112.

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Depok Catering UMKM is one of the UMKMs in Depok, West Java which operates in the field of providing food for homes, schools, offices or other agencies. Depok Catering MSMEs often experience problems in the form of delivering food orders to customers within the given deadline. This is because the condition of the kitchen is untidy, disorganized and workers have low awareness of paying attention to aspects of neatness and order. Workers need more time to look for the cooking utensils they need, cooking utensils that are not cleaned immediately and are left dirty anywhere, or cooking utensils th

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Jiménez, M., P. Soler, J. D. Venanzi, P. Canté, C. Varela, and J. F. Martinez Navarro. "An outbreak of Campylobacter jejuni enteritis in a school of Madrid, Spain." Eurosurveillance 10, no. 4 (2005): 9–10. http://dx.doi.org/10.2807/esm.10.04.00533-en.

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An outbreak of gastroenteritis caused by Campylobacter infection was identified in May 2003 in a school in Madrid, Spain. Eighty one cases were identified in a total of 253 people studied. A retrospective cohort study showed that a custard made with ultra high temperature (UHT) milk was associated with illness (RR: 3.15; 95% CI: 1.25-7.93). The custard was probably contaminated with Campylobacter jejuni from a raw chicken prepared a day previously in the same kitchen. Our recommendations were to periodically remind the school’s authorities how to act if an outbreak should be suspected, to incl

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Dewi, Novian Riskiana, Nova Rahmadina, and Riyama Ambarwati. "PELATIHAN PEMBUATAN SABUN CUCI PIRING DI DESA WAY KANDIS KECAMATAN TANJUNG SENANG." Journal of Social Outreach 3, no. 1 (2024): 31–36. http://dx.doi.org/10.15548/jso.v3i1.8354.

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Soap is an essential ingredient used to wash kitchen utensils, clothes, household furniture, the body, and so on. Soap is made from a mixture of alkali and triglycerides from fat. Dish washing soap is a necessity in the household which functions as a remover of dirt and grease on eating and cooking utensils. This article contains information and explanation regarding the work program for making dishwashing soap. The complete description of this article includes the provision of materials, processes or manufacturing steps to the results and implementation of the results to the community. The ap

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Bagaskoro, Budi, Abi Saptadinata, Reni Sulistiyowati, Shafira Nindita, and Muhammad Sayyidul Adha Ali Rusnadi. "Peningkatan Kualitas Standar Kebersihan Dapur Di Politeknik Sahid Jakarta (Studi Kasus Politeknik Sahid Kampus Roxy)." Jurnal Sains Terapan Pariwisata 7, no. 1 (2022): 47–56. http://dx.doi.org/10.56743/jstp.v7i1.329.

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The kitchen is a room used as a place for activities to produce food, from preparing ingredients to processing food into ready-to-eat food. The kitchen has a vital role in food processing. Therefore, the kitchen and the surrounding environment must always be kept clean. Kitchen users are also required to maintain the cleanliness of the kitchen, starting from the equipment used, the place to store cooking utensils, and the place used for work must always be kept clean. The focus of this research is on examining cleanliness, which is directly related to hygiene and sanitation in the kitchen of t

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