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Tle > Tools, utensils, and equipments needed in egg preparation > Flashcards

Tools, utensils, and equipments needed in egg preparation Flashcards

1
Q

3 categories of equipment

A

Preparatory tools
Cooking tools
Finishing tools

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2
Q

Is a hand-held typically small tool or utensil that is used in the kitchen for food related functions

A

Kitchen utensils

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3
Q

It is an electric appliance that steam-cooks eggs in the shell

A

Egg cooker

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4
Q

Shallow, slope-sided nonstick skillet typically 7-10 inches in diameter

A

Omelet pan

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5
Q

Consists of two shallow rectangular or semicircular pans attached by hinges

A

Double omelet pan

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6
Q

Rack that holds cups, sized to fit one egg each or a small colander-like form that holds an egg as it poaches in boiling water

A

Egg poacher

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7
Q

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

A

Ring

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8
Q

Small cup placed in a round frame made of plastic, metal, or ceramic. The cup latches the yolk while slots around the frame let the white slide through a container below the separator

A

Separator

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9
Q

Device that cuts a hard boiled egg into neat slices

A

Slicer

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10
Q

To aerate the ingredients and to whip them

A

Whisks and egg beater

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11
Q

Made from the same materials as the interior of your fridge

A

Trays and storage box

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12
Q

A deep bowl that is particularly well suited for mixing ingredients

A

Mixing bowls

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13
Q

Pan with non-stick coating

A

Non-stick skillet

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14
Q

A broad, flat, flexible blade used to mix, spread, and lift materials such as food

A

Spatula

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15
Q

Is a deep metal cooking pot, commonly used for boiling, stewing, and making sauces

A

Saucepan

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16
Q

A perforated bowl used to strain off liquid from food, especially after cooking

A

Colander

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17
Q

A cooking utensil used to spread butter, oil, or glaze on food

A

Pastry brush

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18
Q

A cooking utensil consisting of a wire or plastic mesh held in a frame

A

Sieve

19
Q

Large spoon with slots or holes for draining liquid from food

A

Slotted spoon

20
Q

Used for primarily to measure the volume of liquid or bulk solid cooking ingredients

A

Measuring cups

21
Q

Used to measure an amount of an ingredient, either liquid or dry while cooking

A

Measuring spoons

22
Q

Electric hand-held mixing and blending tool that has removable meal beaters and variable speeds

A

Electric mixer

23
Q

Physical disposal of soil and food matter

A

Cleaning

24
Q

8 factors that affect cleaning

A
  1. Soil type
  2. Soil situation
  3. Water hardness
  4. Water temperature
  5. Form of the surface being cleaned
  6. Cleaning agents
  7. Agitation or pressure
  8. The extent of treatment
25
Q

Cleaning takes in three steps:

A
  1. Wiping out the soil and other food matter from the surface
  2. Washing with a detergent solution
  3. Rinsing with water
26
Q

Protein base, grease or oil, water mixed, acid or alkeline

A

Soil type

27
Q

Fresh, soft, ground-in, dried or baked

A

Soil situation

28
Q

The amount of dissolved calcium and magnesium in the water.

A

Water hardness

29
Q

The hotter the water, the faster the detergent dissolves, and the better it cleanses

A

Water temperature

30
Q

Different cleaners and methods for different surfaces

A

Form of the surface being cleaned

31
Q

Scrubbing action required to slacken soil

A

Agitation or pressure

32
Q

The longer the cleaning agent touches the surface, the better the cleaning

A

The extent of treatment

33
Q

Contain components that reduce the surface tension, which penetrates and loosen the dirt on a surface

A

Detergents

34
Q

Also called de-greasers, are alkaline detergents with an oil dissolving specialist

A

Solvent cleaners

35
Q

These are used when ordinary alkaline cleaners are ineffective towards rust stains in washrooms and stain on copper or metal

A

Acid cleaners

36
Q

They contain scouring agents that can be scrubbed or rubbed

A

Abrasive cleaners

37
Q

Means lowering the number of bacteria to safe, agreeable levels on silverware, flatware, tools, and any food contact surface

A

Sanitizing

38
Q

Sanitizing can be achieved in two ways:

A

Heat
Chemicals

39
Q

by Soaking in water of at least 170F

A

Heat

40
Q

by Soaking in a sanitizing solution

A

Chemicals

41
Q

Sanitizing takes two forms

A

Manual
Machine

42
Q

This method is used on flatware, utensils, and removable parts of a three compartment sink system

A

Manual

43
Q

Dishwashing machines are useful for removing dirt and eliminating bacteria from tableware and kitchen equipment

A

Machine

Tle (7 decks)

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