502272576-2-Tools-Equipments-Used-in-Egg-Preparation-Cleaning-and-Sanitizing-Tools.pptx

Educational purposes

1. PIC-CHARADE

2. TOOLS, UTENSILS, AND EQUIPMENT NEEDED IN EGG PREPARATION

3. CODDLER -small cup made of porcelain,heat -proof glass with a screw on top

4. OMELET PANS -a shallow, slope-sided skillet -for omelets, sauteing , f rying,

5. POACHER -a rack that holds one egg-sized cups over simmering water

6. EGG RING -a round band, w/ or w/o a handle -to hold a fried or poached egg during cooking

7. EGG SEPARATOR -separating egg yolk from egg white in an efficient manner

8. WIRE WHISK -for beating and mixing ingredients

9. CLEANING AND SANITIZING TOOLS AND EQUIPMENT

10. S A N I T A T I O N Is the process of handling food in ways that are clean and healthy.

11. 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, v omiting, 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.

12. TYPES OF CLEANING AGENTS

13. 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.

14. SANITIZERS Used to kill and reduce the number of bacteria and spores.

15. 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.

16. 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.