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    Egg Preparation Grade 10

    Uploaded by

    RolenOtipepCaboverde
    This document lists and describes various tools, utensils, and equipment needed for egg preparation. It includes channel knives for garnishes, colanders for draining ingredients, offset spatulas for turning foods, pastry brushes for brushing surfaces, rubber scrapers for scraping bowls, sieves for sifting dry ingredients, spoons for mixing and serving, wire whips for blending and whipping, egg poachers for poaching eggs, omelette pans exclusively for omelettes, measuring cups and spoons, sauce pans for cooking sauces, mixing bowls for mixing ingredients, ovens for cooking and baking, electric mixers with attachments, and refrigerators for food storage.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Egg Preparation Grade 10

    Uploaded by

    RolenOtipepCaboverde
    238 views23 pages
    This document lists and describes various tools, utensils, and equipment needed for egg preparation. It includes channel knives for garnishes, colanders for draining ingredients, offset spatulas for turning foods, pastry brushes for brushing surfaces, rubber scrapers for scraping bowls, sieves for sifting dry ingredients, spoons for mixing and serving, wire whips for blending and whipping, egg poachers for poaching eggs, omelette pans exclusively for omelettes, measuring cups and spoons, sauce pans for cooking sauces, mixing bowls for mixing ingredients, ovens for cooking and baking, electric mixers with attachments, and refrigerators for food storage.

    Original Description:

    EGG PREPARATION

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    This document lists and describes various tools, utensils, and equipment needed for egg preparation. It includes channel knives for garnishes, colanders for draining ingredients, offset spatulas for turning foods, pastry brushes for brushing surfaces, rubber scrapers for scraping bowls, sieves for sifting dry ingredients, spoons for mixing and serving, wire whips for blending and whipping, egg poachers for poaching eggs, omelette pans exclusively for omelettes, measuring cups and spoons, sauce pans for cooking sauces, mixing bowls for mixing ingredients, ovens for cooking and baking, electric mixers with attachments, and refrigerators for food storage.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    238 views23 pages

    Egg Preparation Grade 10

    Uploaded by

    RolenOtipepCaboverde
    This document lists and describes various tools, utensils, and equipment needed for egg preparation. It includes channel knives for garnishes, colanders for draining ingredients, offset spatulas for turning foods, pastry brushes for brushing surfaces, rubber scrapers for scraping bowls, sieves for sifting dry ingredients, spoons for mixing and serving, wire whips for blending and whipping, egg poachers for poaching eggs, omelette pans exclusively for omelettes, measuring cups and spoons, sauce pans for cooking sauces, mixing bowls for mixing ingredients, ovens for cooking and baking, electric mixers with attachments, and refrigerators for food storage.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 23

    TOOLS, UTENSILS and

    EQUIPMENT NEEDED IN
    EGG PREPARATION
    Channel Knife

    a small hand tools used


    generally in decorative
    works such as making
    garnishes.
    Colander

    a perforated bowl of
    varying sixes made of
    stainless steel, aluminium
    or plastic, used to drain,
    wash or cook ingredients
    from liquid.
    Offsets Spatula

    used to scrape and


    clean griddles
    – used for turning and
    lifting eggs, pan cakes,
    and meats on griddles.
    Pastry Brush

    a small implement used to brush the surface of


    unbaked pastries or cookies with egg white or
    egg yolk or glaze.
    Rubber Scraper
    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 bowl and parts from side and
    fold in beaten eggs in batter or whipped cream.
    Sieve

    a screen-type mesh
    supported by a round
    steal frame used for
    siting dry ingredients
    like starch and flour.
    Spoons

    solid slotted and perforated large stainless


    spoons holding about 3
    ounces used for mixing,
    stirring, and serving.
    Wire Whip or Wrisk

    a device with loops


    of stainless, used for
    blending, mixing,
    whipping eggs or
    batter and for blending
    gravies, sanies, and soup.
    Egg Poacher

    to hold an egg
    or contains separate
    device for poaching.
    Omelette Pan

    exclusively for
    omelettes and
    never washed
    after used but
    cleaned with
    absorbent paper.
    Measuring Cups

    used for measuring


    liquid or bulk solid
    cooking ingredients
    such as flour and
    sugar.
    Measuring Spoons

    used to measure
    an amount of an
    ingredient either
    liquid or dry.
    Sauce Pan

    deep cooking pan


    with a handle used
    primarily for cooking
    sauce.
    Mixing Bowl

    no crease to retain
    some mixture and
    is used for mixing
    ingredients.
    Oven

    a chamber or
    compartment
    used for cooking,
    baking, heating,
    or drying.
    Electric Mixer

    a hand held mixer


    which usually comes
    with various.
    Refrigerator

    a kitchen apparatus
    where you store food
    at a cool temperature.
    THANK YOU!

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