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    Tools, Equipments Used in Egg Preparation, Cleaning and Sanitizing Tools

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    BRIAR ROSE PARILLA
    This document provides information about tools, equipment, and sanitation practices for preparing eggs. It lists common kitchen tools for egg preparation like a coddler, omelet pans, poacher, egg ring, and egg separator. It emphasizes the importance of cleaning and sanitizing tools and equipment properly. It also outlines basic safety and hygienic practices like handwashing, hair restraints, avoiding food handling with cuts or when sick, and using separate utensils for tasting. Finally, it defines different cleaning agents like detergents, sanitizers, disinfectants, and abrasive cleaners.

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    Tools, Equipments Used in Egg Preparation, Cleaning and Sanitizing Tools

    Uploaded by

    BRIAR ROSE PARILLA
    314 views17 pages
    This document provides information about tools, equipment, and sanitation practices for preparing eggs. It lists common kitchen tools for egg preparation like a coddler, omelet pans, poacher, egg ring, and egg separator. It emphasizes the importance of cleaning and sanitizing tools and equipment properly. It also outlines basic safety and hygienic practices like handwashing, hair restraints, avoiding food handling with cuts or when sick, and using separate utensils for tasting. Finally, it defines different cleaning agents like detergents, sanitizers, disinfectants, and abrasive cleaners.

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    2. Tools, Equipments Used in Egg Preparation, Cleaning and Sanitizing Tools

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    This document provides information about tools, equipment, and sanitation practices for preparing eggs. It lists common kitchen tools for egg preparation like a coddler, omelet pans, poacher, egg ring, and egg separator. It emphasizes the importance of cleaning and sanitizing tools and equipment properly. It also outlines basic safety and hygienic practices like handwashing, hair restraints, avoiding food handling with cuts or when sick, and using separate utensils for tasting. Finally, it defines different cleaning agents like detergents, sanitizers, disinfectants, and abrasive cleaners.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pptx, pdf, or txt
    314 views17 pages

    Tools, Equipments Used in Egg Preparation, Cleaning and Sanitizing Tools

    Uploaded by

    BRIAR ROSE PARILLA
    This document provides information about tools, equipment, and sanitation practices for preparing eggs. It lists common kitchen tools for egg preparation like a coddler, omelet pans, poacher, egg ring, and egg separator. It emphasizes the importance of cleaning and sanitizing tools and equipment properly. It also outlines basic safety and hygienic practices like handwashing, hair restraints, avoiding food handling with cuts or when sick, and using separate utensils for tasting. Finally, it defines different cleaning agents like detergents, sanitizers, disinfectants, and abrasive cleaners.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pptx, pdf, or txt
    of 17

    PIC-CHARADE

    TOOLS, UTENSILS, AND


    EQUIPMENT NEEDED
    IN EGG PREPARATION
    CODDLER
    -small cup made of
    porcelain,heat-proof
    glass with a screw
    on top
    OMELET PANS
    -a shallow,
    slope-sided skillet
    -for omelets, sauteing,
    frying,
    POACHER
    -a rack that holds
    one egg-sized cups
    over simmering water
    EGG RING
    -a round band, w/ or
    w/o a handle
    -to hold a fried or poached
    egg during cooking
    EGG SEPARATOR
    -separating egg yolk
    from egg white in an
    efficient manner
    WIRE WHISK
    -for beating and mixing
    ingredients
    CLEANING AND
    SANITIZING
    TOOLS AND
    EQUIPMENT
    S
    A
    N
    • Is the process of I
    T
    handling food in A
    ways that are T
    I
    clean and healthy. O
    N
    SAFETY AND HYGIENIC PRACTICES IN THE KITCHEN

    • Wash your hands properly.


    • Always tie long hair or wear hairnet while cooking.
    • Do not handle food with open sores or cuts on your hand.
    • If you are sick (cold, vomiting, or suffering from diarrhea),
    do not attend the community kitchen. If you must come, do
    not cook.
    • Wear an appropriate, clean clothing while working in the
    kitchen.
    • Keep the floor dry so that no one slips and falls.
    • Wash dishes, pans, and utensils as you use them.
    • When tasting food, use a spoon other than the one used for
    stirring.
    TYPES OF
    CLEANING
    AGENTS
    DETERGENTS
    • Soap in a liquid form that washes
    away grease, dirt, and debris from the
    surface
    • All detergents contains surfactants
    that reduce surface tensions between
    the soil.
    SANITIZERS
    • Used to kill and reduce
    the number of bacteria and spores.
    DISINFECTANTS
    • Common household cleaning
    products that are suitable for
    toilets and floors but should not
    be used on food contact surfaces
    and must not be used as sanitizers.
    ABRASIVE CLEANERS
    • Used to remove heavy accumulations
    of soil .
    • The abrasive action is provided by
    small mineral or metal particles, fine
    steel wool, copper, or nylon particles.

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