1 Tools and Equipment in Egg Preparation

Question 1

a small hand tool used generally in decorative works

Answer 1

Channel knife

Question 2

a perforated bowl of varying sizes made of stainless steel, aluminum or plastic, used to drain, wash, or cook ingredients from liquid.

Answer 2

Colander

Question 3

-a broad - bladed implement bent to keep the hand off hot surfaces. It is used for turning and lifting food
-also used to scrape and clean griddles

Answer 3

Offset spatula

Question 4

a small implement used to brush the surface of unbaked pastries or cookies with egg white, egg yolk or glaze

Answer 4

Pastry Brush

Question 5

a screen - type mesh supported by a round metal frame used for sifting dry ingredients like starch and flour

Answer 5

Sieve

Question 6

a broad flexible plastic or rubber scraper, that is rectangular in shape with a curve on one side. It is used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in batter or whipped cream

Answer 6

Rubber spatula or scraper

Question 7

large stainless spoons holding about 3 ounces used for mixing, stirring, and serving. Slotted and perforated spoons are large, long-handled spoons with holes in the bowl used to
remove larger solid particles from liquids

Answer 7

Slotted spoons

Question 8

a device with loops of stainless steel wire fastened to a handle. It is used for blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and soups

Answer 8

Wire whip or Whisk

Question 9

a miniature bain marie with an upper dish containing indentations each sized to hold an egg or contains separate device for poaching

Answer 9

Egg Poacher

Question 10

a heavy-based frying usually of cast or copper, with rounded sloping sides used exclusively for omelets.

Answer 10

Omelet Pan

Question 11

a kitchen utensils used for measuring liquid or bulk solid cooking ingredients such as flour and sugar

Answer 11

Measuring cup

Question 12

deep cooking pan with a handle used primarily cooking sauce

Answer 12

Saucepan

Question 13

used to measure an amount of an ingredient, either liquid or dry, when cooking. Measuring spoon may be made of plastic, metal, and other materials

Answer 13

Measuring spoon

Question 14

these containers have smooth, rounded interior surfaces with no creases to retain some mixture and is used for mixing ingredients

Answer 14

Mixing bowl

Question 15

a chamber or compartment used for cooking, baking, heating, or drying

Answer 15

Oven

Question 16

a kitchen appliance where you store food at a cool temperature

Answer 16

Refrigerator

Question 17

a hand-held mixer which usually comes with various attachments including a whisk attachment for whisking cream, batters and egg whites, and sugar

Answer 17

Electric mixer

Question 18

Cleaning

Answer 18

removal of visible soil

Question 19

Sanitizing

Answer 19

reducing harmful microorganisms
using hot water or chemical sanitizing solution

Question 20

Points to Support Workplace training:
(4)

Answer 20

clean in logical order

different cleaning tasks require different methods

many cleaning agents are harmful

mixing one agent with another can be very dangerous

Question 21

two types of ware washing:

Answer 21

manual

mechanical

Question 22

ware washing-

Answer 22

process of washing and sanitizing dishes, glassware, flatware, pots and pans

Question 23

manual ware washing

Answer 23

uses a three compartment sink
wash rinse sanitize

Question 24

mechanical ware washing-

Answer 24

same steps as manual but the machine does the washing, rinsing, sanitizing

Question 25

steps in manual ware washing:
(5)

Answer 25

1. scrape and pre-rinse
2. wash
3. rinse
4. sanitize
5. drain and air-dry

Question 26

steps in mechanical ware washing:
(5)

Answer 26

1. Scrape and pre-rinse
2. rack dishes
3. run machine
4. set sanitizing temperatures
5. Air-dry and inspect