Tools, Utensils, and Equipment Needed in Egg Preparation Flashcards
It is a device or implement, especially one held in the hand, used to carry out a particular function.
Tools
are tools you use to cook with
Utensils
usually powered by electricity or gas
Equipment
a small cup made of porcelain, heat-proof glass or pottery with a screw on top
Coddler
an electric appliance which steam-cook eggs in the shell
Egg Cooker
A shallow, slope-sided skillet, 6-8 inches in diameter. It can be made in almost any small shallow pan with sloping sides.
Crepe Pan
A small container designed to hold a soft-cooked egg upright in its shell for table service
cup / egg cups
a small, deep, individual bowl-shaped dishes designed for oven use.
Custard Cups
a shallow, slope-sided skillet, usually 7 to 10 inches in diameter.
Omelet Pans
a sharp-pointed tool for gently pricking a very small hole in the large end of an eggshell before hard-cooking.
Piercer
a rack that holds one egg-sized cups over simmering water; a small colander-like form that holds an egg as it poaches in simmering water.
Poacher
a round, shallow, straight-sided ceramic or porcelain dish, usually with scalloped edges, for use in the oven. Also called as “flan dish”
Quiche Dish
a deep, straight-sided dish designed for oven use. It may also serve as a casserole dish.
Souffle Dish
A round band, with or without a handle to hold a fried or poached egg during cooking.
Egg Ring
A circular gadget for opening soft-cooked eggs. When its scissors type handle is operated, a series of teeth or a blade clips off the top of the egg.
Egg Scissors
A small cup centered in a round frame made of plastic, metal or ceramic.
Egg Separator
A device which cuts a hard-cooked egg into neat slices with one swift stroke.
Egg Slicer
Similar to a slicer, however it cuts the egg into 6 equal parts rather than into slices
Wedger
Used to correctly time the process of boiling eggs.
Egg Timer
a small device having on or usually two blades, each having several stiff oval wires at the tip. The blades are swirled or rotated for beating eggs or whipping cream.
Egg Beater
4 Types of Cleaning Agents
Detergents, Sanitizers, Disinfectants, Abrasive Cleaners
Soap in a liquid form that washes away grease, dirt and debris from the surfactants that reduce surface tensions between the soil.
Detergents
Chemicals that are used after detergents. They are used to kill and reduce the number of bacteria and spores.
Sanitizers
it is a common household cleaning product that are suitable for toilets and floors but should not be used on food contact surfaces and must not be used as sanitizers.
Disinfectants
it is used to remove heavy accumulations of soil often found in small areas.
Abrasive Cleaners
process of handling food in ways that are clean and healthy
Sanitation
Consists of 2 shallow rectangular or semicircular pans attached by hinges
Double omelet pans
