9 Q3 TLE (TOOLS, UTENSILS NEEDED IN EGG PREPARATION)

small hand tool used generally in decorative works such as making garnishes

• Channel Knife

• Colander

• Offset Spatula

• Pastry Brush

perforated bowl, used to drain, wash or cook ingredients from liquid

• Channel Knife

• Colander

• Offset Spatula

• Pastry Brush

broad-bladed implement bent to keep the hand off hot surfaces

• Channel Knife

• Colander

• Offset Spatula

• Pastry Brush

used for turning and lifting eggs, pancakes, and meats

• Channel Knife

• Colander

• Offset Spatula

• Pastry Brush

small implement used to brush the surface of unbaked pastries or cookies

• Channel Knife

• Colander

• Offset Spatula

• Pastry Brush

broad flexible plastic or rubber scraper, that is rectangular in shape with a curve on one side

• Rubber spatula or scraper

• Sieve

• Spoons

• Wire whip or Whisk

used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in batter or whipped cream

• Rubber spatula or scraper

• Sieve

• Spoons

• Wire whip or Whisk

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

• Rubber spatula or scraper

• Sieve

• Spoons

• Wire whip or Whisk

device with loops of stainless-steel wire fastened to a handle

• Rubber spatula or scraper

• Sieve

• Spoons

• Wire whip or Whisk

used for blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and soups

• Rubber spatula or scraper

• Sieve

• Spoons

• Wire whip or Whisk