Lesson 4 Flashcards
_________ are made by coating steel or aluminum pans which keeps food from sticking to the surface. These pans are easy to clean,needing only to be rinsed and wiped with a paper towel or dishcloth.
Nonstick pans
________ are specially designed for
making omelets. These are shallow
skillets with flared slides and long
handles. They are typically 7 to 10
inches in diameter. Aside from traditional omelet pans, folding omelet pans, which consist of two semicircular pans attached by hinges, can be used for cooking omelets.
Omelet pans
This is an electric appliance that cooks eggs in the shell using steam. Most models have cups or inserts for poaching eggs and even for frying or scrambling eggs.
Electric Egg Cooker
_______consists of a pan with a rack that holds small cups. Eggs are placed in the cups and are poached over simmering water
Poacher
_______is a small cup made of porcelain heat proof glass, or pottery with a lid that is screwed on. Eggs are broken into the cup, which is then covered and submerged in simmering water in a pot or pan. This _____ orgently cook the eggs. If ______ is unavailable, the egg can be in its shell or in small canning jams.
coddler
An ______ is a band with or without a handle. It is used for holding eggs while they are being fried or poached.
egg ring
A _____ is a tool used for beating
eggs for scrambled eggs. It is also used for beating egg whites for meringue or to be incorporated in cakes and other baked goods. In the absence of a _____, a fork can be used to beat eggs.
whisk
______ are tools with a wide, flat blade made of metal, wood, or rubber that is
attached to a wooden, metal, or plastic handle. These are used for stirring scrambled eggs while cooking, as well as for flipping omelets. For flipping omelets, a _____ with a broad, flat, and flexible blade is required
Spatulas
This tool consists of a small cup centered in a round frame made of metal, plastic, or ceramic. When an egg is broken into the separator, the cup catches the yolk, while the slots around the frame let the egg white slip through. Alternatively, a kitchen funnel can be used to separate eggs.
Egg separator
This is a tool for slicing hard-boiled eggs with one stroke. It is made up of a slotted dish that holds the egg and a hinged plate made up of several wires or blades, which is brought down over the egg in the dish to procedure several neat slices at once.
Slicer
A ______ is used to cut
hard-boiled eggs into
equally sized-wedges. The
hard-boiled egg is held in
the cup and the wires are
pulled over it.
wedger
An _____ is a small cup with a sharp spike in the center for making a tiny hole in the larger end of an eggshell before the egg is boiled. Piercing allows some air inside the eggshell to escape and water to seep in
while the egg cooks, which makes
peeling the egg easier.
egg piercer or pricker
_______ are small slope-sided
ceramic or heat proof glass cups used
for making single-serving custard
dishes. Typically, these come in 6-8,
and 10 – ounce sizes. The cups are
filled with the custard mixture and
then placed in a deep baking dish
with water.
Custard cups
This is a round, shallow, straight-sided ceramic dish, typically with scalloped edges for making quiches. It is sometimes called a flan tart or dish. If one is not available, a pie plate of the same size can be used.
Quiche Dish
______ is a deep with straight sides designed for making souffles. It is available in various sizes. Straight-sided casseroles, or baking dishes, or saucepans can also be used for baking souffle.
souffle dish
This shallow skillet has sloping sides and ranges between 6 and 8 inches in diameter. A ______ can be nonstick, or made of aluminum, cast, iron, or carbon steel.
Crepe Pan
Enumerate the cookware
- Non stick pans
- Omelet pans
- Poacher
- Crepe pan
Enumerate the utensils
- Egg ring
- Whisk
- Spatulas
- Egg separator
- Slicer
- Wedger
- Piercer or pricker
- Custard cups
- Quiche dish
- Souffle dish
refers to removing all forms of dirt from an object using soap, detergents, and other cleaning aids together while scrubbing, and then rinsing with water.
CLEANING
refers to the removal
of microorganisms by means of heat,
radiation, or chemicals.
SANITIZING
In cleaning and sanitizing cooking tools, and equipment, what are the things we should keep in mind.
Remove soils, including grease and food debris, by washing with an appropriate cleaning product and water.
Sanitize the tools and utensils after cleaning to get rid of any microorganisms that may have been left on the tools. Beforesanitizing, however, make sure that the tools and utensils are properly cleaned, as any sanitizer will lose its effectiveness if any food debris is left on the tool or utensil.
GENERAL COOKING PRINCIPLES
Avoid high temperatures and long cooking times. Both of these can lead to overcooking, which makes the eggs tough and discolored. These can also affect the the flavor of the eggs.
It is recommended that the whole eggs be cooked until the white is firm and the yolk is just beginning to thicken.
Cook scrambled eggs until they are firm throughout and no longer runny. To ensure this, cook scrambled eggs in small batches that can be easily managed.
Avoid pooling eggs, or breaking into large quantities of eggs and holding them for some time before or after cooking. This practice can increase the risk of contamination.
Cold egg dishes should be held at temperatures below 5 degrees Celsius (41 degrees Fahrenheit), while hot egg dishes should be held above 57 degrees Celsius. Never leave eggs or dishes with eggs at room temperature for more than an hour.
If there is a need to refrigerate a large amount of hot egg dishes, divided them into several smaller, shallow dishes to facilitate cooling.
