| 摘要 |
A glove to be used during food preparation procedures, configured such that the digital portion, the thumb and at least one finger, is separated out from the palmar portion of the glove, which also contains an edge thereon simulating the function of a spatula. The configuration allows full use of the thumb and at least the index finger, along with the edge portion, facilitating the food preparation process while obtaining the health benefits associated with a glove.
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