Tools, Utensils, and Equipment Needed in Egg Preparation

Question 1

It is a device or implement, especially one held in the hand, used to carry out a particular function.

Answer 1

Tools

Question 2

are tools you use to cook with

Answer 2

Utensils

Question 3

usually powered by electricity or gas

Answer 3

Equipment

Question 4

a small cup made of porcelain, heat-proof glass or pottery with a screw on top

Answer 4

Coddler

Question 5

an electric appliance which steam-cook eggs in the shell

Answer 5

Egg Cooker

Question 6

A shallow, slope-sided skillet, 6-8 inches in diameter. It can be made in almost any small shallow pan with sloping sides.

Answer 6

Crepe Pan

Question 7

A small container designed to hold a soft-cooked egg upright in its shell for table service

Answer 7

cup / egg cups

Question 8

a small, deep, individual bowl-shaped dishes designed for oven use.

Answer 8

Custard Cups

Question 9

a shallow, slope-sided skillet, usually 7 to 10 inches in diameter.

Answer 9

Omelet Pans

Question 10

a sharp-pointed tool for gently pricking a very small hole in the large end of an eggshell before hard-cooking.

Answer 10

Piercer

Question 11

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.

Answer 11

Poacher

Question 12

a round, shallow, straight-sided ceramic or porcelain dish, usually with scalloped edges, for use in the oven. Also called as “flan dish”

Answer 12

Quiche Dish

Question 13

a deep, straight-sided dish designed for oven use. It may also serve as a casserole dish.

Answer 13

Souffle Dish

Question 14

A round band, with or without a handle to hold a fried or poached egg during cooking.

Answer 14

Egg Ring

Question 15

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.

Answer 15

Egg Scissors

Question 16

A small cup centered in a round frame made of plastic, metal or ceramic.

Answer 16

Egg Separator

Question 17

A device which cuts a hard-cooked egg into neat slices with one swift stroke.

Answer 17

Egg Slicer

Question 18

Similar to a slicer, however it cuts the egg into 6 equal parts rather than into slices

Answer 18

Wedger

Question 19

Used to correctly time the process of boiling eggs.

Answer 19

Egg Timer

Question 20

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.

Answer 20

Egg Beater

Question 21

4 Types of Cleaning Agents

Answer 21

Detergents, Sanitizers, Disinfectants, Abrasive Cleaners

Question 22

Soap in a liquid form that washes away grease, dirt and debris from the surfactants that reduce surface tensions between the soil.

Answer 22

Detergents

Question 23

Chemicals that are used after detergents. They are used to kill and reduce the number of bacteria and spores.

Answer 23

Sanitizers

Question 24

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.

Answer 24

Disinfectants

Question 25

it is used to remove heavy accumulations of soil often found in small areas.

Answer 25

Abrasive Cleaners

Question 26

process of handling food in ways that are clean and healthy

Answer 26

Sanitation

Question 27

Consists of 2 shallow rectangular or semicircular pans attached by hinges

Answer 27

Double omelet pans