TLE 9 COOKERY EGG DISHES POWERPOINT PRESENTATION

1. TOOLS, UTENSILS
AND EQUIPMENT
USED IN PREPARING
EGG DISHES

2. TOOLS- any physical item that
is used to achieve a goal but is
not consumed during this
process can be identified as a
tool.

3. EQUIPMENT
The idea of equipment represents
all sorts of machinery, functional
devices or accessories which serve
an individual household or
community purposes.

4. UTENSILS
Are implements, vessels or
instruments used in a household
and especially a kitchen. Unlike
tools, utensils serve a specific
purpose in the kitchen

5. CODDLER- a small cup made of
porcelain with screw on top,
which is submerged in simmering
water until the eggs is cooked.

6. EGG COOKER- An electric
appliance which steams or
cooks eggs in the shell with
inserts or cups for steam-
poached eggs or flat inserts
for cooking fried or scrambled
eggs and omelettes.

7. CREPE PAN- a skillet which is
shallow and slope-sided and is 6-8
inches in diameter.

8. CUSTARD CUPS- small,
deep, individual bowl-
shaped dishes, with a
capacity of 6 or 10
ounces, designed for
oven use and perfect
for baking individual
custards or quiches.

9. OMELETTE PAN- a non-stick,
shallow, slope-sided skillet usually 7
to 10 inches in diameter.

10. EGG PIERCER- a sharp-pointed tool
used to gently prick a very small
hole in the large end of an eggshell
before hard-boiling.

11. POACHER- a covered pan containing a plate
with shallow cups in each of which an egg can
be cooked over steam rising from boiling water
at the bottom of the pan.

12. QUICHE DISH- it is also called a flan
or tart dish which is round, shallow
dish with scalloped edges intended
for oven use.

13. EGG RING- a round band, with or
without a handle, to hold a fried
or poached egg during cooking.

14. SEPARATOR- a small cup used
to separate egg white from
yolk.

15. SLICER- a tool
used to cut hard-
boiled egg into
uniform slices with
one stroke.

16. WEDGER- a tool which holds the
hard-boiled egg upright and cuts it
into equal wedge-shaped parts as
you pull the wires over it.

17. NON-STICK PANS- as the name
implies, they prevent eggs from
sticking and are super easy to
clean.

18. WHISK- used to scramble super fluffy
eggs or stiffen egg whites for
meringues.

19. SPATULAS- for FLIPPING
and for SCRAPING.

21. Identify the following tools used in egg
cookery.
 1.
1.

22. 2.

23. 3.

24. 4.

25. 5.

26. 6.

27. 7.

28. 8.

29. 9.

30. 10.

31. 11.

32. 12.

33. 13.

34. 14.

35. 15.