Loading

Search

We hope you found what you are searching for. If not, contact us and let us know what your want. We will do the work for you and get back to you when we're done.

tongs - Glossary Search

Top 12 glossary terms found
Displaying 1-12
Term Name
tongs Glossary Term
A kitchen utensil used to grasp food so it can be moved from one location to another to be flipped, rotated, adjusted, or retrieved from areas that may be hot or simply best handled with a Tong.
tea bag tongs Glossary Term
Designed with steel that can be easily compressed, this utensil squeezes the water and tea from tea bags after being steeped.
salad tongs Glossary Term
Serving utensils that are typically joined together to form a left and right gripping mechanism to allow salad greens to be easily grasped, removed from a salad bowl and placed on a plate.
snail tongs Glossary Term
A kitchen utensil that is used as a tool when eating snails in the shell. This utensil is made of stainless steel and has two connected handles with a set of curved clamps or tool heads with openings.
jar or lid opener Glossary Term
A kitchen utensil for use in removing or tightening glass jar lids. Some Jar Openers are designed as cushioned tongs that are curved to fit evenly around each side of a jar opening.
jar lifter Glossary Term
A utensil used for the canning of foods when working with glass jars. As the jars for canning are sterilized in a hot water bath or as they are pressure cooked with water converted to steam, the sealed jars become very hot and require a device to remove them from the cooker.
chrysanthemum greens Glossary Term
Edible leaves of the garland chrysanthemum plant that may also be referred to as the edible chrysanthemum or the cooking chrysanthemum.
salad fork and spoon Glossary Term
Often considered as a matching set, a Salad Spoon and Fork will typically be shaped to serve the various leafy ingredients used to make a salad with greens.
shock Glossary Term
A preparation technique, used primarily for vegetables, that "shocks" the food item by exposing it to ice water after the food item has been blanched.
cold water bath Glossary Term
A preparation technique, used primarily for vegetables, that "shocks" the food item by exposing it to ice water after the food item has been blanched.
chinese celery Glossary Term
With an appearance similar to traditional celery but much smaller, this plant is most often used for a variety of Asian recipes.
snail Glossary Term
A univalve mollusk with a spiral shell. Of the various varieties, the vineyard snail, which feeds on grape leaves, is considered the best eating but it grows slowly and is difficult to raise.
Top 12 glossary terms found
Displaying 1-12

E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2026 Tecstra Systems, All Rights Reserved, RecipeTips.com