2. Chapter 1: Preparing Egg Dishes
Lesson 1: Tools, Utensils, and
Equipment needed in Egg
Preparation
Lesson 2: Nutritional Values and
Components of Eggs
Lesson 3: Uses of Eggs in
Culinary Arts
5. Tool
a handheld device that aids in accomplishing a task
Utensil
an implement, instrument, or vessel used in a household and
especially a kitchen
Equipment
we usually refer to the larger items in the kitchen that handle the
bulk of the prep and cooking processes.
6. Coddler
It is usually made up of
porcelain, heat proof glass
with screw on top.
How to use it?
1. Egg is broken into the cup,
screwed on and the cup
submerged in simmering water
until the egg is cooked.
2. The egg is eaten directly in the
coddler.
8. Egg Cooker
An electric appliance
which steamed-cook
eggs in the shell
Features:
1. Most egg cookers also have
inserts or cups for steam-
poaching.
2. Some have a flat insert for
cooking omelets, fried eggs or
scrambled eggs.
24. Why piercing is being done?
Piercing may allow some air
to escape and some water to
seep into the egg during
cooking which may make
peeling easier.
26. Poacher
A rack that holds one
egg-sized cups over a
simmering water.
It is a small colander-
like form that holds an
egg as it poaches in
simmering water.
Rack
a framework,
typically with rails,
bars, hooks, or
pegs, for holding or
storing things.
46. Wedger
It is similar to egg
slicer, however it
cuts the egg into six
equal parts rather
than into slices.
47. The wedger holds the
egg upright as wires
pulled over to cut the
wedges.
When the wires are
drawn down only
partway, the egg can be
opened to hold a
stuffing or to resemble
a flower.
