Egg and poultry Part 1

Tools, Utensils, and equipmwnr needed in egg presentaton kitchen tools and equipment. Cleaning and sanitizing.

Channel Knife

Channel Knife

A small hand tool used generally in decorative wors such as making garnishes

Colander

a perforated owl varying sizes made of stainless steel, aluminum, or plastic, used to drain , wash or cook ingredients from liquid.

off set spatula

a broad- bladed implement bent to keep the land off hot surfaces. It is used for turning lifting eggs, pan cakes, and meats on griddles.

Pastry Brush

A small implement used to brush the surface of unbakes pastries.

Rubber spatula or scraper

A broad flexible platic or rubber scrapper, that is rectangular in shape with a on one side.

Sieve

A screen-type mesh supported by a round metal frame used for sifting dry ingredient.

Large stainless spoons

mixing, stirring, and serving

Slotted spoons

To remove larger particles from a liquid substance

Wire whip or whisk

Used or blending, mixing whipping eggs or batter, and for blending gravies, sauces, and soups.

Egg poacher

A miniature Vain Marie with an upper dish containing indentations each sized t hold an egg or contains seperate device.

Omelet Pan

A heavy Based frying usually of cast out iron or copper used exclsively for omelets.

measuring cup

A kitchen utensils used for measuringkiquid or bulk solid cooking ingredients

Measuring spoons

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

Sauce pan

Deep coking pan wth a handle used primarly for cooking sauce.

Mixing bowl

used for mixing ingredients

Oven

A chamber or comparment used for cooking, baking, heating, or drying

Electric mixer

Hand held mixer which usually comes with various attachments including a whisk attachment for whisking crem, batters, and egg whites, and sugar.

Refrigerator

A kitche appliance where you store food at a cool temperature

cleaning

the removal of visible soil white sanitizing means reducing the nuber of harmful microorganism by using very hot water or a chemical sanitizing solution.

ware washing

is the pocess of washing and sanitizing dishes, glassware, flateware, and pots and pans either manually or mechanically.

Scrape and pre rin-rince

wash

Rinse

Sanitize

Drain and air-dry

Manual dishwasing procedure

Scrape and pre-rinse

The purpose of this step is to keep the wah water cleaner

Wash

where warm water at 110 to 120 and a good detergent

Rinse

Using clean warm to rinse the detergent

Sanitize

placing utensils in rack and immerse in hot water at 170 for 30 seconds

Drain and air-dry

drying the ware