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  • Lesson 1 - Types of Tools, Utensils and Equipment For Egg Preparation

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    Ralph Velasquez
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    This document lists and describes various tools, utensils, and equipment used for egg preparation including a coddler for soft boiling eggs, an egg cooker for steam cooking eggs, a crepe pan for making thin pancakes, custard cups for baking custards, an egg piercer for hard boiling eggs, an egg poacher for poaching eggs, a quiche dish for baking quiches, an egg ring for shaping fried or poached eggs, egg scissors for opening soft boiled eggs, an egg separator for separating yolks from whites, an egg slicer for slicing hard boiled eggs, a soufflé dish for baking soufflés, a wedger for cutting hard boiled eggs, and an egg be

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    Original Title

    LESSON 1- TYPES OF TOOLS, UTENSILS AND EQUIPMENT FOR EGG PREPARATION (1)

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    This document lists and describes various tools, utensils, and equipment used for egg preparation including a coddler for soft boiling eggs, an egg cooker for steam cooking eggs, a crepe pan for making thin pancakes, custard cups for baking custards, an egg piercer for hard boiling eggs, an egg poacher for poaching eggs, a quiche dish for baking quiches, an egg ring for shaping fried or poached eggs, egg scissors for opening soft boiled eggs, an egg separator for separating yolks from whites, an egg slicer for slicing hard boiled eggs, a soufflé dish for baking soufflés, a wedger for cutting hard boiled eggs, and an egg be

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    22 views31 pages

    Lesson 1 - Types of Tools, Utensils and Equipment For Egg Preparation

    Uploaded by

    Ralph Velasquez
    This document lists and describes various tools, utensils, and equipment used for egg preparation including a coddler for soft boiling eggs, an egg cooker for steam cooking eggs, a crepe pan for making thin pancakes, custard cups for baking custards, an egg piercer for hard boiling eggs, an egg poacher for poaching eggs, a quiche dish for baking quiches, an egg ring for shaping fried or poached eggs, egg scissors for opening soft boiled eggs, an egg separator for separating yolks from whites, an egg slicer for slicing hard boiled eggs, a soufflé dish for baking soufflés, a wedger for cutting hard boiled eggs, and an egg be

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 31

    TYPES OF TOOLS,

    UTENSILS AND
    EQUIPMENT FOR EGG
    PREPARATION

    Prepared by: Mrs. Rehina N. Narciso


    CODDLER
    •A small cup made of
    porcelain, heat-proof glass or
    pottery with a screw on top.

    •An egg is broken into the cup,


    the top screwed on and the
    cup submerged in simmering
    water until the egg is cooked.
    EGG COOKER
    • An electric appliance
    which steam-cook eggs
    in the shell.

    • Most egg cookers also


    have inserts or cups for
    steam-poaching.
    CREPE PAN
    • A shallow, slope-sided
    skillet, 6 to 8 inches in
    diameter.

    • Can be made in almost


    any small shallow pan
    with sloping sides.
    CUP

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

    • A small, deep,
    individual bowl-shaped
    dishes designed for oven
    use.
    • They are useful for
    cooking or serving other
    foods as well as custards.
    PIERCER
    A sharp-pointed
    tool for gently
    pricking a very small
    hole in the large end
    of an eggshell before
    hard-cooking.
    POACHER
    A rack that
    holds one egg-
    sized cups over
    simmering
    water.
    QUICHE DISH
    • A round, shallow,
    straight-sided ceramic or
    porcelain dish, usually
    with scalloped edges, for
    use in the oven.
    • Also called a flat or tart
    dish and is available in many
    sizes.
    EGG RING
    A round band,
    with or without a
    handle, to hold a
    fried or poached
    egg during cooking.
    EGG SCISSORS
    • A circular gadget for
    opening soft-cooked eggs.
    • When its scissors-type
    handle is operated, a
    series of teeth or a blade
    clips off the top of the
    egg.
    EGG SEPARATOR
    • A small cup centered in a
    round frame made of
    plastic, metal or ceramic.
    • The cup catches the yolk
    while slots around the
    frame let the white slip
    through to a container
    beneath.
    EGG SLICER
    • A device which cuts a
    hard-cooked egg into neat
    slices with one swift
    stroke.
    • It has an indented tray in
    which the egg rests and
    cutting mechanism of
    parallel wires.
    SOUFFLÉ DISH
    • A deep, straight-sided dish
    designed for oven use.
    • Also serve as a casserole
    dish.
    • A straight-sided casserole,
    uncoated saucepan or baking
    dish of the same size can be
    substitute.
    WEDGER
    • Similar to a
    slicer.
    • It cuts the egg
    into six equal
    parts rather than
    into slices.
    EGG BEATER
    • Having one or
    two blades.
    • The blades are
    swirled or rotated
    for beating eggs or
    whipping cream.

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