TLE A1
a machine that removes heat from a liquid via vapor-compression
chiller
a kitchen appliance where you store food at a cool temperature
refrigerator
a handle held mixer which usually comes with a a various attachments including a whisk attachment for whisking cream
electric mixer
these containers have smooth, round interior surface with no creases to retain some mixture and is used for mixing ingredients
mixing bowl
deep cooking with a handle used primarily for cooking sauce
sauce pan
it may be made of plastic, metal, and ither materials
measuring spoon
used to measure an amount of an ingredient either liquid or dry when cooking
measuring spoon
a kitchen utensil used for measuring liquid or bulk solid cooking ingredients such as flour or sugar
measuring cup
three market forms of eggs
fresh egg
frozen egg
dried egg
a hard-shelled reproductive body produced by a bird and especially by the common domestic chicken
Egg
refers to a poultry or foul products
egg
an egg which has not been subject to any process of cooking and boiling
fresh egg
fresh eggs that have veen processed and frozen for later use
frozen egg
driedman egg that had their moisture removed through various drying process
dried egg
the egg outer covering, that counts about 9% to 12% of its total weight
shell
the empty space between the white and shell of rhe large end of egg
air cell
the ropery strands of egg white at both sides of the egg
chalazan
the entrance of rhe latebra, rhe channel leading to the center of yolk
germinal disc
there are two kinds of membranes
shell membrany
vitelline membrane
the membrane that covers the shell
shell membrane
the membrane under the shell
vitelline membrane
the yellow to yellow — orange portion thqt makes up about 33% of rhe liquid weight of the egg
yolk
kitchen tools
channel knife
colander
offset spatula
pastry brush
rubber scraper
sieve
wire ship or whisk
kitchen utensils
egg poacher
omellete pan
measuring cup
measuring spoon
saucepan
mixing bowl
kitchen equipment
oven
electric mixer
refrigerator
chiller
a small hand tool used generally in decorative works such as making garnishes
channel knife
a perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to drain wash, or cook ingredients from liquid
colander
a broad bladed implement bent to keep the hand off hot surfaces
offset spatula
a small implement used to brush the surface of unbaked pastries or cookies with egg white, egg yolk or glaze
pastry brush
a broad flexible plastic or rubber scraper that is rectangular in shape with a cruve in one side
rubber scraper
a screen type mean supported by a round metal frame used for sifting dry ingredients like starch or flour
sieve
a device with loops of stainless steel wire fastened to a handle. it is used for blending, mixing, whipping eggs or batter and for blending gravies, sauces, and soups
wire whip or whisk
a miniature bain marie with an upper dish containing indentations each size to hold an egg
egg poacher
a heavy based usually of cast iron or copper with a rounded sloping sides used exclusively for omellettes and never washed after used but cleaned with absorbent paper
omellete pan
a chamber or compartment used for cooking, baking, heating, or dying
oven
also called egg white that accounts most of an egg liquid weight about 67%
albumen