What common name is used to describe a long handled skimmer with a web-like metal mesh at one end?

Prepare for the ACF Tri-Tech Culinary Test. Utilize flashcards and multiple choice questions, with each answer explained. Enhance your culinary skills and pass your exam!

The common name for a long-handled skimmer with a web-like metal mesh at one end is indeed a "spider." This tool is specifically designed for tasks that require quickly removing food from a pot of boiling water or for skimming the surface of liquids, such as broth or oil. The web-like mesh allows for efficient draining of liquids while retaining solid food items, making it an ideal tool for tasks like retrieving dumplings from boiling water or frying foods that need to be drained from oil.

The term "spider" is frequently used in culinary contexts, particularly in Asian cooking, where it is popular for handling delicate items that need careful lifting or draining. Its design allows for a delicate touch, which is essential when dealing with items that can easily break apart.

While other utensils like strainers, colanders, and skimmers may share some functionality, they each have distinct designs and purposes. Strainers and colanders typically have larger holes and are used for draining larger quantities of liquids, while skimmers are often used for skimming fats or impurities from the surface of liquids. The specific structure of the spider, with its fine mesh, makes it particularly suited for the tasks it is designed to perform, thereby reinforcing the term's culinary importance.

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