<?xml version="1.0" encoding="utf-8"?><mads xmlns="http://www.loc.gov/mads/" xmlns:mods="http://www.loc.gov/mods/v3" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.loc.gov/mads/
mads.xsd"><authority><topic authority="http://AATesaurus.cultura.gencat.cat/aat/getty_en">chinois</topic></authority><related type="other"><topic>pestles</topic></related><related type="other"><topic>china caps</topic></related><related type="broader"><topic>culinary tools for separating</topic></related><variant type="other"><topic>chinois</topic></variant> <note xml:lang="en"><![CDATA[ Perforated metal conical strainer with extremely fine mesh used to strain custards, purees, soups, and sauces. It can also be used to dust food with a fine layer of powdered ingredient. The chinois is similar to the china cap, but creates a much smoother product. Both the chinois and the China cap often are used with a cone-shaped pestle. ]]></note></mads>