Scribd Logo
Upload

Welcome to Scribd!

  • 23 views

    Review in Home Arts 10 (1 Mid Quarter) Tools, Utensils, and Equipment Needed in Egg Preparation Kitchen Tools

    Uploaded by

    asrid villin
    The document discusses tools, utensils, equipment, and the nutritive value needed for egg preparation. It outlines various kitchen tools like a channel knife, colander, offset spatula, pastry brush, rubber spatula, sieve, and wire whip. It also lists utensils such as an egg poacher, omelette pan, measuring cups and spoons, and saucepan. Equipment includes an oven, electric mixer, and refrigerator. Eggs provide high quality protein, vitamins, and minerals and can be cooked and served in various ways like soft cooked, poached, fried, and scrambled. Eggs also act as an emulsifier, binding agent, and can produce foams when beaten.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Review in Home Arts 10 (1 Mid Quarter) Tools, Utensils, and Equipment Needed in Egg Preparation Kitchen Tools

    Uploaded by

    asrid villin
    23 views3 pages
    The document discusses tools, utensils, equipment, and the nutritive value needed for egg preparation. It outlines various kitchen tools like a channel knife, colander, offset spatula, pastry brush, rubber spatula, sieve, and wire whip. It also lists utensils such as an egg poacher, omelette pan, measuring cups and spoons, and saucepan. Equipment includes an oven, electric mixer, and refrigerator. Eggs provide high quality protein, vitamins, and minerals and can be cooked and served in various ways like soft cooked, poached, fried, and scrambled. Eggs also act as an emulsifier, binding agent, and can produce foams when beaten.

    Original Title

    NOTES-IN-HOME-ARTS-10

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document discusses tools, utensils, equipment, and the nutritive value needed for egg preparation. It outlines various kitchen tools like a channel knife, colander, offset spatula, pastry brush, rubber spatula, sieve, and wire whip. It also lists utensils such as an egg poacher, omelette pan, measuring cups and spoons, and saucepan. Equipment includes an oven, electric mixer, and refrigerator. Eggs provide high quality protein, vitamins, and minerals and can be cooked and served in various ways like soft cooked, poached, fried, and scrambled. Eggs also act as an emulsifier, binding agent, and can produce foams when beaten.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    23 views3 pages

    Review in Home Arts 10 (1 Mid Quarter) Tools, Utensils, and Equipment Needed in Egg Preparation Kitchen Tools

    Uploaded by

    asrid villin
    The document discusses tools, utensils, equipment, and the nutritive value needed for egg preparation. It outlines various kitchen tools like a channel knife, colander, offset spatula, pastry brush, rubber spatula, sieve, and wire whip. It also lists utensils such as an egg poacher, omelette pan, measuring cups and spoons, and saucepan. Equipment includes an oven, electric mixer, and refrigerator. Eggs provide high quality protein, vitamins, and minerals and can be cooked and served in various ways like soft cooked, poached, fried, and scrambled. Eggs also act as an emulsifier, binding agent, and can produce foams when beaten.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    REVIEW IN HOME ARTS 10 (1ST MID QUARTER)

    Tools, Utensils, and Equipment Needed in Egg Preparation

    Kitchen Tools

    Channel Knife
    - a small hand tool use generally in decorative works such as making garnishes

    Colander
    - a perforated bowl of varying sizes made of stainless steel aluminum or plastic used to drain wash
    or cook ingredients from liquid

    Offset
    - spatula a broad bladed implement than to keep the hand off hot surfaces it is used for turning and
    lifting eggs pancakes and meets on griddles grills sheet pans and the lexan also used to scrape and
    clean griddles.

    Pastry brush
    - a small implement used to brush the surface of unbaked pastries or cookies with egg white egg
    yolk or glaze

    Rubber spatula or scraper


    - a broad flexible plastic or rubber scraper that is rectangular in shape with a curve on one side it is
    used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs and
    batter or whipped cream.

    Sieve
    - a screen type mesh supported by a round metal frame used for sifting dry ingredients like starch
    and flour.

    Spoon
    - solid slotted and perforated large stainless spoons holding about three ounces used for mixing
    stirring and serving slotted and perforated spoons are large long handled spoons with holes in the
    bowl use to remove larger solid particles from liquids.

    Wire whip or whisk


    - a device with loops of stainless steel wire fastened to a handle it is used for blending mixing
    whipping eggs or batter and for blending gravies sauces and soups.

    1
    REVIEW IN HOME ARTS 10 (1ST MID QUARTER)

    Kitchen Utensils

    Egg Poacher
    - a miniature bain-marie with an upper dish containing indentations each size to hold an egg or
    contain separate device for poaching.

    Omelette pan
    - a heavy-based frying usually of cast iron or copper with rounded sloping sides used exclusively for
    omelets and never washed after used but cleaned with absorbent paper.

    Measuring cup
    - a kitchen utensil used for measuring liquid or bulk solid cooking ingredients such as flour and sugar

    Measuring spoon
    - used to measure an amount of an ingredient either liquid or dry when cooking measuring spoons
    may be made of plastic metal and other materials

    Saucepan
    - deep cooking pan with a handle used primarily for cooking sauce.

    Mixing bowls
    - these containers have smooth rounded interior surfaces with no creases to retain some mixture and
    is used for mixing ingredients

    Kitchen equipment

    Oven
    - a chamber or compartment used for cooking picking heating or drying

    Electric mixer
    - a hand held mixer which usually comes with various attachments including a whisk attachment for
    whisking cream batters and egg whites and sugar.

    Refrigerator
    - a kitchen appliance where you store food at a cool temperature.

    2
    REVIEW IN HOME ARTS 10 (1ST MID QUARTER)

    Nutritive value of Egg

    Egg is indeed one of nature’s complete food. It contains high quality protein with all the
    essential amino acids, all of the vitamins except vitamin C, and many minerals. Egg
    products are particularly good for fortifying food low in protein quality. Except for
    mother’s milk, eggs provide the best protein naturally available.

    Uses of Egg
    Cooked and served

    1. In the shell- soft cooked (5 minutes simmering) or hard cooked (15 minutes
    simmering)

    2. Poached- cooked in simmering water; addition of salt and vinegar hastens


    Coagulation.

    3.Fried- keep low to moderate temperature.

    4.Scrambled- addition of sugar delays coagulation; addition of liquids and acids


    decreases coagulation point.

    5. Omelet

    Eggs as emulsifier
    As binding, thickening agent, and gelling agents

    1. Eggs are useful as binding, thickening and gelling agents because they contain
    proteins that are easily denatured by heat
    2. Using whole egg requires lower coagulation temperatures resulting in a stiffer gel
    3. Addition of sugar, raises coagulation temperature producing softer, weaker gel
    4. Softer gel is produced with the addition of scalded milk and acid
    5. In cooking custards, Bain Marie, double boiler or steamer is used to avoid boiling
    which can produce a porous custard
    6. Soft custards are produced by constant stirring

    As foam
    When egg is beaten albumen is denatured, air is incorporated as white is
    stretched into thin films.
    As coloring and flavoring agent
    1. Egg products
    Balut from duck eggs
    Pidan eggs
    Century eggs
    Pickled eggs

    You might also like