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Kitchen Equipment and Utensils 2

Yawww wazzup guyss..
Here we back at the Rei's Kitchen!!
After im telling you what I do at our campus, now im gonna tell you another 3 equipment and utensils that we use at kitchen.. Check this out..
We have a
1. STOCK POT

       A stock pot is designed for making stock. What is stock? Simply put, stock is the base for soups and sauces. Broth is “no bones” and stock includes bones. A good stock pot is designed to heat rapidly, to simmer long and evenly. It should be large enough to cover a whole chicken and lots of veggies with room to spare, for example. Boiling lobsters or a large batch of corn on the cob are two other commonly purposes for a stock pot. So many stock pot using an stainless steel fo the material to make the heat is faster and not to heavy. To wash this tools is so easy you just have using an soap and warm water.
Source (www.jacquelinechurch.com)

2. STOVE
   a portable or fixed apparatus that burns fuel or uses electricity to provide heat (as for cooking or heating), Normally for kitchen standard many kitchen uses a stove with oven or grill, so it will be easier to make the food faster, the material of the stove is much of stainless steel, and copper. To clean the stove is not that hard. you ahve to clean the stove surface with soap (which clean the oil from stove) and wipe it with wet cloth until dry.

3. SCALE
We usualy use a digital scale for the greater result, but some kitchen using an manual scale, the use of that scale it seld is for scale the ingredients, the material of the scale ofcourse a machine, to clean the scale is just wipe the scale surface with wet cloth and make sure you dry the scale before you keep it.
So guys... thats three kitchen tools that I have been described.. I hope this helping you guys.
Dont forget to share it to your friend or leave a comment. for Critics and Suggestion send it to Rmlimang@gmail.com.. See ya at the next update...
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