TLE REVIEWER

TOOLS, UTENSILS, AND EQUIPMENT NEEDED IN EGG PREPARATION

EGG COMPONENTS/COMPOSITION

 Multiple choice
 Identification A
3

 Channel knife – decorative works

 Colander – perforated bowl
 Offset spatula – scrape and clean griddles
 Pastry brush – brush the surface of unbacked pastries
 Rubber spatula scrapper – broad flexible plastic
 Sieve – used for sifting (also known as sifter/strainer)
 Spoons: solid, slotted, perforated – large stainless spoon
 Wire whip or wisk – used for blending
 Egg poacher – for poaching
 Omelet pan – exclusively for an omelet
 Measuring cup – measuring liquid or bulk solid
 Measuring spoon – measure an amount of ingredient
 Sauce pan – for cooking sauce
 Mixing bowl – mixing ingredients
 Oven – chamber or compartment
 Electric mixer – hand-held mixer
 Refrigerator – store foods/a cool temperature
EGG COMPOSITION
 Shell – outer covering
 Air cell – empty space between white and shell
 Albumen – eggs liquid weight
 Chalaza – ropey strand
 Germinal disc or blasto disc – entrance of latebra
 Membrane – under the shell and the other covering of the yolk
 Yolk – yellow to yellow – orange portion

CEREALS AND STARCH

 Identification B
 Determine whether STARCH or CEREALS

SOURCE OF STARCH
 Seed, roots, and tubers
CEREAL GRAINS
 Corn, wheat, rice, grains, sorghum, oats, legumes
ROOTS AND TUBERS
 Potato, sweet potato, arrowroot, tropical cassava plant (marketed as
tapioca)
COMMON SOURCE OF MANUFACTURED FOOD STARCH
 Corn, potato, tapioca
MAIN CEREALS
 Wheat
 Oats
 Rice
 Maize(corn)
 Rye
 barley