TOOLS

 Channel Knife
 Colander
 Offset spatula
 Pastry brush
 Rubber spatula or scraper
 Sieve
 Spoons
 Wire whip or whisk

UTENSILS
NUTRITIONAL VALUES  Egg poucher
- High quality or complete protein with the  Omelete pan
essential amino acids  Measuring cup
- Source of energy  Measuring spoon
- Yolk; large egg has 59 calories, whole egg has 7f  Sauce pan
calories  Mixing bowl
- Vitamin A, B-12 and D EQUIPMENT
- Minerals, Phosphorus, Iron, Zinc, Folate
- Protein foods  Oven
- Contains all the vitamins except vitamin C  Electric Mixer
- Contains low calcium and found in the shell  Refrigirator
which is not edible CULINARY USE
- Source of vitamin D
- Egg yolk has Iron and riboflavin  Blinding – eggs can be used to blind ingredients
together as they are coagulated when cooked.
OTHER BENEFITS  Enriching – Whole egg add flavor and nutritive
- Cheapest source of high-quality protein value
- Readily available  Garnishing – Sliced, sieved, or chopped hard
- Convenient and easy to prepare boiled eggs can be used as garnish.
- Requires short cooking time  Glazing – Beaten white egg yolk brushed into
- Easy to chew and digest food items before baking will give it a gloss or
glazed finish.
MARKET FORMS OF EGG  Thickener – Beaten egg yolks with coagulate
 Fresh egg – known as shell eggs; are may be and hold a liquid suspension when heated.
purchased individually, by dozen or in tray of 36
pieces
 Frozen egg – made of high quality fresh eggs;
came in form of whole egg with extra yolks and
whites
Dried egg – are seldom used; its egg whites are
used for preparing meringue. These form of
eggs are used primarily as ingredients in food
industry.