Quarter 1 Lesson 1 "Tools and Equipment"

Tools and Equipment needed in egg preparation 

Eggs are cooked in various ways, and we need specific tools and equipment in cooking those delicious dishes. Although, eggs can be cooked in a simple way, but if you want to shake things up a bit, then here are some tools and equipment you can use!


First off, we have Coddler.


Coddler is a small cup made of porcelain, heat proof glass or pottery with a screw on top. The egg will be broken into the coddler, the top screwed and the cup submerged in simmering water until the egg is cooked. Fancy eh? Then after all of that, you can finally have an egg-tastic day and eat the egg from the cup!


Second, we have Egg cooker. 


Egg cooker is an appliance which steam-cook the eggs in the shell. Egg cookers are also known as egg boilers or egg steamers, and can help you cook eggs quickly and easily. They provide their own heat source and often work faster than cooking eggs on the stove. I suggest to buy a color yellow one, it looks so cute! 


Third is Crepe Pan.



Crepe pan is a shallow, slope-sided skillet and 6 to 8 inches in diameter. Crepe pans are non-stick and you can use them for foods like tortillas, pizzas and etc. The pan's non-stick coating and shallow sides will make it more comfortable for you to move these types of ingredients. Imagine binge watching your favorites series while eating pancakes with chocolate syrup... now that is heaven. Am I right? 


Fourth, we have Egg cup. 


Egg cup is a small container designated to hold a soft or medium cooked egg upright in its shell for table service. This is also called as egg server and has an upwardly concave portion to hold the egg and a flat-bottomed base. 


Fifth is Custard Cup. 



Custard cup is a small deep individual bowl shaped dishes designed for oven use. They are useful for cooking and serving other food as well as custards. The cups are usually placed in a water bath or bain-marie to apply more gentle but constant heat to the custard. They are made of stoneware, porcelain, or over-proof glass. Now, remember to eat custards before it goes bad, because I myself can tell you that it's off-pudding... 


Sixth is Omelette pan. 



Omelette pan is a shallow, slope-sided skillet, usually 7 to 10 inches in diameter. When the egg is done, it slides out easily!


There is also another one, it's called Double Omelette Pan. 


It consists of two shallow rectangular pans attached by hinges. You can also use this to make pancakes, toasted bread and fried egg. It adopts premium iron with non-stick coating, it is easy to clean and durable too!


Seventh is Egg piercer. 


Egg piercer is a sharp-pointed tool for gently pricking a very small hole in the large end of an eggshell before hard cooking. This prevents the egg shell from cracking and the yolk from turning green while cooking. This tool is typically a sharp steel pin that is housed inside a base that protrudes only when an egg is pressed onto it. It can also be used to prepare egg shells for crafts. 


Eight, we have Egg Separator. 



Egg separator is a small cup centered in a round frame made of plastic, metal, or ceramic. This tools separates the yolk from the albumen, it also makes it easier to do it! The cup catches the yolk while the white slip through the slots of the frame to a container underneath. Well, you can always use a plastic bottle... but who cares?! It's much more easier, and definitely cuter if you buy a color blue one!


Ninth is Egg slicer. 



Egg slicer is a device which cuts a hard boiled egg into neat slices with one swift stroke. It is used to slice hard boiled eggs fast and evenly, and consists of a slotted dish for holding the egg and a hinged plate of wires or blades that can be closed to slice. Just make sure to put the egg instead of your finger... okay? I'm sure you won't do that... right? Anyways, let's move on to the next tool and equipment!



Tenth is Quiche Dish. 



Quiche dish is a round, shallow, straight sided ceramic or porcelain used in the oven to make a tart or flan. The size ranges from 10 to 30 cm wide. Did you know, I sent my husbando an apple tart with a note, "Please notice me, sen-pie..." Kidding aside (not really), up next is egg ring!


Eleventh, we have Egg ring. 



Egg ring is a round band with a handle to hold a fried egg during cooking or to hold the perfect shape of the fried egg. Egg ring keeps the egg from spreading around the pan, and so more eggs can be cooked at the same time. You can also buy with different colors and shapes! I own one myself, a heart and star shaped one. It honestly makes eating more fun for me, and also for my siblings!


Twelfth is Egg wedger.


Egg wedger is similar to the egg slicer, however, egg wedger cuts the egg in six equal parts rather than thin slices. It also prevents the yolk from breaking. When using the knife, the yolk doesn't really stay intact and breaks easily, but with this, the task will be more easier and fun to do!


Finally, the last one is Egg beater! 


Egg beater is a small device having one or usually two blades, each having a several stiff wires at the tip. This is a hand-held kitchen tool with rotating blades that is used for beating, whipping and mixing. It is most often used for mixing or blending foods quickly, easily and without much preparation and cleanup.


Cleaning and Sanitizing tools and equipment


Types of cleaning agents 

Not all cleaning agents can be used in food-contact surfaces such as plates, utensils, cups and etc. 

Cleaning agents are divided into four categories. First is Detergents, second is Sanitizers, third is Disinfectants, and the last one is Abrasive cleaners. 


Detergents


Detergents are the most common type of cleaning agent. Detergent is a soap in a liquid form that washes away grease, dirt, and debris form the surface. They break up the dirt or soil which makes it easy to wash it away. 


Sanitizers


Sanitizers are chemicals that are used after detergents. They are used to kill and reduce the number of bacteria and spores. Sanitizers should be used on all prep and cooking surfaces such as cooking utensils, kitchen walls, floors, and all equipment namely grills, hoods, sinks, faucets, ovens, coffee machines and more. You should know if the sanitizer is strong enough and that you use it for a proper amount of time. 


Disinfectants 



Disinfectant is a common household cleaning products that are suitable for toilets and floors but should definitely not be used on any food contact surfaces and should not be used as a sanitizer. Disinfectants can be used in different areas of your kitchen, like the floor, countertops, or the kitchen sink. It is very effective in terms of killing germs like the ones found in raw meat. 


Abrasive Cleaners 


Abrasive Cleaners are used to remove heavy accumulation of soil often found in small areas. Abrasive Cleaners are used wear off dirt by rubbing.



Lesson 1

LEARNINGS : "I learned how to cook an egg in various ways that are much more easier and productive. And I also learned what to use for specific tasks such as slicing an egg, separating the yolk from the albumen and etc. I also learned what should come first in cleaning, and what we should not do like using disinfectants as sanitizers, or not using disinfectant on food-contact surfaces. With these, we can make delicious dishes quickly and with ease!" 


REFLECTIONS : This is important for our daily lives because it will make cooking much more easier and faster. And it is important to maintain a clean environment in the kitchen because this is where we prepare the food for ourselves and for our loved ones. 

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