<?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">skewers</topic></authority><related type="narrower"><topic>butchering skewers</topic></related><related type="other"><topic>spits</topic></related><related type="broader"><topic>cooking utensils</topic></related><variant type="other"><topic>skewer</topic></variant> <note xml:lang="en"><![CDATA[ Pinlike utensils of wood or metal for fastening meat in a specific form while cooking. Also, similar but longer utensils used to pierce and hold food while cooking, as over a grill, or dipping in sauces, as fondue. Use "spits" for pointed rods for holding large pieces of meat and other food while cooking. ]]></note></mads>