2nd Hand Kitchen Equipment

2nd hand kitchen equipment

  • The process of supplying someone or something with such necessary items

  • A tool is a device that can be used to produce or achieve something, but that is not consumed in the process. Colloquially a tool can also be a procedure or process used for a specific purpose.

  • Mental resources

  • The act of equipping, or the state of being equipped, as for a voyage or expedition; Whatever is used in equipping; necessaries for an expedition or voyage; the collective designation for the articles comprising an outfit; equipage; as, a railroad equipment (locomotives, cars, etc.

  • The necessary items for a particular purpose

  • an instrumentality needed for an undertaking or to perform a service

  • A room or area where food is prepared and cooked

  • A set of fixtures, cabinets, and appliances that are sold together and installed in such a room or area

  • The Custard Factory is an arts and media production centre in Birmingham, England .

  • Cuisine

  • a room equipped for preparing meals

  • A kitchen is a room or part of a room used for cooking and food preparation.

  • The end part of a person's arm beyond the wrist, including the palm, fingers, and thumb

  • the (prehensile) extremity of the superior limb; "he had the hands of a surgeon"; "he extended his mitt"

  • guide or conduct or usher somewhere; "hand the elderly lady into the taxi"

  • Operated by or held in the hand

  • A similar prehensile organ forming the end part of a limb of various mammals, such as that on all four limbs of a monkey

  • pass: place into the hands or custody of; "hand me the spoon, please"; "Turn the files over to me, please"; "He turned over the prisoner to his lawyers"

  • WWI Camp/Community Center Chicago, Illinois (December 1919)

  • second: coming next after the first in position in space or time or degree or magnitude

  • 2nd is an EP released by the Finnish rock band The Rasmus in 1996. It was originally released by the record label Warner Music Finland.

2nd hand kitchen equipment - Human Factors

Human Factors Design Handbook

Human Factors Design Handbook

Practical guidelines for the Ergonomic Design of Products and Facilities You'll find: Key Descisions to make at the conceptual design stage; Diagrams, charts and checklists; Data on cognitive skills, sensory capacities, mobility, strength, and dexterity; Tables of Engineering unit conversions and scientific constants; Designs that "fit the user"; Human Body size, reach, strength, reaction time, environmental stress resistance. Now revised and updated, this definitive guide--recognized worldwide as the leading source of ergonomics data and guidelines--is even more useful for integrating the human factor in the design of facilities, systems, products, and equipment. To help you ensure safe and efficient use, and prevent user error, injury, inconvenience, or dissatisfaction, the second edition of Human Factors Design Handbook includes step-by-step guidelines and valuable human factor data for identifying and accommodating the needs of people in architecture and the design of furnishings, equipment, consumer products, vehicles, machinery, highways and transportation. (19921001)

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Pizza with Mozzarella, Tomatoes, and Basil RECIPE

Pizza with Mozzarella, Tomatoes, and Basil RECIPE

Pizzettas with Hand Pulled Mozzarella, Heirloom Tomatoes and Basil

Serves 10 people


For the Dough
2 teaspoons dry active yeast
1 cup lukewarm water
3 cups bread flour
2 tablespoons bread flour
2 teaspoons salt
3 tablespoons olive oil
1 teaspoon honey

For the Mozzarella
1/2 pound mozzarella curd
1/4 cup salt

For the Marinara Sauce
4 cups canned San Marzano plum tomatoes or canned Italian tomatoes
1/4 cup extra virgin olive oil
4 cloves garlic
1/2 bunch of fresh oregano
salt and pepper

Additional topping ideas
Heirloom tomatoes, basil, shaved asiago, roasted garlic, roasted red peppers, caramelized onions, sliced potatoes, fried eggplant, mushrooms.

To garnish
fresh basil, extra virgin olive oil, sea salt.

Special Equipment

Baking stone or sheet pans
Large stock pot
Pizza wheel
Extra metal bowls
Wooden spoon
Rolling pins
Bench scrapper

For the Dough
Combine the yeast, water and honey in a small bowl. Let sit for 3 minutes. Add the olive oil, flour and salt. Mix to form a dough. Remove from bowl and knead on a clean work surface for ten minutes. Cover with a warm, damp towel and rest for one hour in a warm and humid part of the kitchen to allow dough to rise.

Punch down dough and transfer to a lightly floured surface. Cut into 10 even sized pieces. Roll into balls and pinch the seams to seal and place the seam side down. Cover with a damp cloth and let rest for 40 minutes before rolling out.

For the Mozzarella
In a 4-quart pot, bring 2 quarts water to a boil, then turn off the heat. Pour in 1/2 cup of salt and let it dissolve.

Slice the mozzarella curd as thinly as possible and place a big handful in a large mixing bowl. Pour the hot salted water over the curd until it covers it by about an inch. Let it sit for a minute before you go into action.

With a wooden spoon, begin moving the curd around until it begins to melt. Carefully pour off the hot water. Now, begin lifting and gently pulling the curd with your hands to remove any fibers or bumps. Stretch and pull the cheese back and forth until it becomes smooth and elastic. Before it has a chance to cool, roll it into a ball and squeeze it through your hands to form a smooth sphere.

For the Marinara Sauce
Poach the garlic cloves in the olive oil over low heat with a pinch of salt and pepper until the garlic begins to brown. Add the tomatoes and 1?2 of the oregano. Simmer for about one hour, adding a few tablespoons of water at a time to prevent the sauce from drying out. Continue to stir as the sauce simmers. Remove from heat and cool to room temperature. Process in blender until smooth. Chop the remaining oregano and add to the sauce. Season with salt and pepper.

To Make the Pizzettas
Roll out each dough ball to 1?4 inch thick circle, using flour to prevent sticking. Use your hands to stretch the dough. Sprinkle semolina flour on pizza peel (this prevents dough from sticking) and build pizzettas. Brush the edges of the dough with a little olive oil and spread the sauce on the dough. Top with all toppings. Slide onto stone and bake until the pizza is golden and crispy.

To Serve
Cut into pieces and finish with fresh basil, olive oil, sea salt and cracked black pepper.

Juicy Steak - Steak au Poivre Recipe

Juicy Steak - Steak au Poivre Recipe

Recipe: Steak au Poivre with Whipped Potatoes and Heirloom Carrots


For the Steak
3 pounds strip steak
? cup black peppercorns
? pound butter
2 tablespoons vegetable oil

For the Sauce au Poivre
? cup shallots, minced
1 tablespoon mustard
? cup cognac
2 cups veal stock
2 tablespoons butter
3 tablespoons cream

For the Carrots and Beans
2 ? pounds heirloom carrots or regular carrots sliced in ? to ? inch pieces
or green beans, stems removed and washed
salt and pepper

For the Whipped Potatoes
3 pounds potatoes, boiled and peeled
? pound butter
2 cups milk
salt and pepper

Special Equipment

Heavy skillet
Pastry bag
Kitchen aid mixer with whip


For the Steak
Cut the meat into 10 equal portions. Work the butter with a paddle or wooden spoon to soften. Crush the peppercorns in a mortar and pestle. Season the beef with salt. Spread one side of each steak with the softened butter. Coat the buttered side of the steaks with the cracked black pepper and chill.

Heat the oil in a heavy skillet and sear the pepper side of the steaks. Flip over and cook to medium/rare. Remove from pan and keep in a warm place while you prepare the sauce.

For the Sauce au Poivre
Add the shallots to the pan and cook over medium heat, stirring with a wooden spoon. Cook for a few minutes and then carefully add the cognac. Flambe the cognac and cook for a minute, then add the stock. Reduce over medium heat for 3 minutes. Stir in the mustard and mix to dissolve. Stir in the cream. Scald, then remove from heat and whisk in the butter. Season with salt and pepper.

For the Carrots and Beans
Steam or boil until al dente. Season with salt and pepper.

For the Whipped Potatoes
Boil the milk with the butter, salt and pepper. Combine with hot, peeled, boiled potatoes in the bowl of a stand mixer. Mix by hand to dissolve liquid into potatoes. With the whisk attachment, beat the potatoes (starting on low speed and accelerating slowly to high speed) for 45 seconds. Cover and keep warm.

To Serve
Spoon a scoop of whipped potatoes onto a plate and set the steak and veggies next to the potatoes. Sauce the steak and garnish with parsley.

2nd hand kitchen equipment

2nd hand kitchen equipment

Jump Start 2nd Grade

Platform: WINDOWS 2000/XP/VISTA Publisher: KNOWLEDGE ADVENTURE Packaging: JEWEL CASE Rating: AGES: 6-8 The adventure starts in a creaky elevator hidden in the schoolhouse wall. Follow CJ the Frog and his sidekick Edison on a journey into their secret clubhouse. Use your math science grammar and other skills to solve the many challenges found in 22 interactive games.Kids Learn: WritingParts of SpeechComplex VowelsCarry Over AdditionBorrow" SubtractionSimple MultiplicationU.S. GeographyMusical ScalesSocial Science Endless Fun Creative games and challenging activities keep children involved for hours of learning fun. A learning adventure that teaches essential skillsSystem Requirements for Windows Windows Vista XP 2000Pentium II 266 MHz or faster processor64 MB RAM (128 MB for Vista or XP)10 MB free hard disk space640x480 resolution 16-bit color with 256 color capabilityWindows-compatible sound card & speakers12X CD-ROM drive

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