Tools & Utensils & Equipment
It used to drain, wash or cook ingredients from liquid.
Colander
It is used in cleaning and sanitizing spoon and fork.
Dishwashing Liquid
It is the egg’s first line of defense against bacterial contamination.
Shell
Sold in the shell and are the most common form of egg in cookery.
Fresh eggs
Stage in foam formation wherein the large air bubble flows easily.
Frothy
These are containers with smooth rounded interior surface with no crease.
Mixing Bowl
The process of removing visible dirt from the surface.
Cleaning
These act as a protective layer in case the shell cracks.
Membrane
This eggs are pasteurized and must be thawed before use.
Frozen egg
Moistness and glossiness of eggs disappear.
Dry
A appliances where we store food with cool temperature.
Refrigerator
Ware washing
The function of this is to hold the yolk in place/ in the center.
Chalaza
This eggs are used as primarily ingredients in food industry.
Dried Eggs
The air cell are smaller and more numerous
Soft foam
A culinary tool for measuring large solid or liquid components for cookery, such sugar and flour.
Sieve
A type of washing uses a three-compartment sink for wash, rinse and sanitize.
Manual Washing
It is consists of four alternating layers of thick and thin consistencies.
Albumen/ Egg white
Uses of egg wherein egg is beaten albumen is denatured, air is incorporated as white is stretched into thin firms.
As foam/Foam
Give 1 factor to be considered in foam formation
1-10 factors
It is use for a specific task like resizing, mixing, blending ang baking food.
Kitchen Utensils/Utensils
Cleaning compound that used on surfaces where grease has burned on.
Solvent Cleaners
What are the composition of an egg?
Water, Protein, Fat and Ash
The process of cooking eggs cooked in simmering into water and adding salt and vinegar.
Poached
Give 1 factor to be considered in foam formation
1-10 factors