Egg Preparation, Safety and Sanitation Flashcards

Flashcards about egg preparation tools, cleaning, sanitation and safety guidelines.

What is a coddler?

A small cup made of porcelain, heatproof glass or pottery with a screw on top used in egg preparation.

What is an egg cooker?

An electric appliance which steam-cook eggs in their shells.

What is a crepe pan?

A shallow, slope-sided skillet, 6 to 8 inches in diameter, often used for making thin pancakes.

What is an egg cup?

A small container designed to hold a soft-cooked egg upright in its shell.

What are custard cups?

Small deep bowl-shaped dishes designed for oven use, often used for baking individual desserts or savory dishes.

What is an omelet pan?

A shallow, slope-sided skillet, usually 7 to 10 inches in diameter, for cooking omelets.

What is a piercer?

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

What is a poacher?

A rack that holds one egg-sized cups over simmering water.

What is a quiche dish?

A round, shallow, straight-sided ceramic or porcelain dish, usually with scalloped edges, for use in ovens.

What is an egg ring?

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

What are egg scissors?

A circular gadget for opening soft-cooked eggs by clipping off the top of the egg.

What is an egg separator?

A small cup centered in a frame made of plastic, metal, or ceramic used to separate the yolk from the white of an egg.

What is an egg slicer?

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

What is a souffle dish?

A deep, straight-sided dish designed for oven use.

What is a wedger?

A tool that cuts the egg into six equal parts rather than into slices.

What is detergent?

A soap in liquid form that washes away grease, dirt and debris from the surface but DOES NOT kill bacteria.

What are sanitizers?

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

What are disinfectants?

Common household cleaning products suitable for toilets and floors but should not be used on food contact surfaces or as sanitizers.

What are abrasive cleaners?

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

What is sanitation?

Handling food in ways that are clean and healthy.

What are three Safety and Hygiene Practices in the Kitchen?

Wash your hands properly, do not attend the kitchen sick, and avoid using leaking, rusted, or bulging cans.

What are two important steps related to food preparation?

After use, immediately wash any board and knife used for raw meat, cool foods quickly before storing.

When reheating meals, what temperature should the food be?

Reheat meals until steaming hot, and when in doubt, throw it out.

What are some safety tips for storing knives?

Store knives safely, keep pot holders nearby, and do not let temperature-sensitive foods sit out.

Why should you seperate raw meat from poultry?

Separate raw meat and poultry, use kitchen tools instead of hands, and wipe up spills immediately.

What kitchen supply should be available for emergencies?

Have a fire extinguisher and first aid kit, wash dishes and utensils after use, and use a separate spoon for tasting.