Egg Preparation: Tools, Utensils, and Equipment (Vocabulary)

Vocabulary flashcards covering key egg-preparation terms: tools, utensils, equipment, and cleaning/safety terms from the lecture notes.

Casserole

A baking dish made of glass or pottery, usually with a cover.

Souffle dish

A deep, straight-sided dish used for baking souffles; may also serve as a casserole dish.

Crepe

A thin, light, delicate pancake.

Coddler

A small, heatproof cup with a screw-on top used to cook eggs in water; eaten directly from the cup.

Cup (for soft-cooked eggs)

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

Egg cooker

An electric appliance that cooks eggs in the shell with steam; may include inserts for poaching or omelets.

Custard cups

Small, deep oven-safe bowls used for custards and other foods.

Crepe pan

A shallow, slope-sided skillet (6–8 inches) used to make crepes.

Omelet pans

Shallow, slope-sided skillets (7–10 inches) used for making omelets; double Omelet pans exist.

Piercer

A sharp-pointed tool used to prick a small hole in the eggshell before boiling.

Egg ring

A round band (with or without a handle) used to shape a fried or poached egg.

Poacher

A rack or device that holds an egg over simmering water to poach it.

Egg scissors

A circular gadget used to clip off the top of a soft-cooked egg.

Quiche dish

A round, shallow, straight-sided ceramic dish used for baking quiche (also called a flan or tart dish).

Egg separator

A small cup centered in a round frame that catches the yolk while the white slips through the slots.

Egg Slicer

A device with parallel wires that cuts a hard-cooked egg into neat slices.

Egg Timer

A device used to time the boiling or cooking of eggs.

Egg Beater

A small device with one or two blades of stiff wires used to beat eggs or whip cream.

Wedger

A slicer-like tool that cuts a hard-boiled egg into six wedges; wires cut the wedges while the egg stays upright.

Detergents

Soap in liquid form that cleans grease and dirt; contains surfactants and does not kill bacteria.

Sanitizers

Chemicals used after detergents to kill or reduce bacteria and spores.

Disinfectants

Cleaning products for toilets/floors; not for food contact surfaces and not used as sanitizers.

Abrasive cleaners

cleaners that remove heavy soil using abrasive particles; may also dis infect; used on small areas.