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