Egg and poultry Part 1 (copy)

A small hand tool used generally in decorative wors such as making garnishes

a perforated owl varying sizes made of stainless steel, aluminum, or plastic, used to drain , wash or cook ingredients from liquid.

a broad- bladed implement bent to keep the land off hot surfaces. It is used for turning lifting eggs, pan cakes, and meats on griddles.

A small implement used to brush the surface of unbakes pastries.

A broad flexible platic or rubber scrapper, that is rectangular in shape with a on one side.

A screen-type mesh supported by a round metal frame used for sifting dry ingredient.

mixing, stirring, and serving

To remove larger particles from a liquid substance

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

A miniature Vain Marie with an upper dish containing indentations each sized t hold an egg or contains seperate device.

A heavy Based frying usually of cast out iron or copper used exclsively for omelets.

A kitchen utensils used for measuringkiquid or bulk solid cooking ingredients

used to measure an amount of ingredient, either liquid or dry.

Deep coking pan wth a handle used primarly for cooking sauce.

used for mixing ingredients

A chamber or comparment used for cooking, baking, heating, or drying

Hand held mixer which usually comes with various attachments including a whisk attachment for whisking crem, batters, and egg whites, and sugar.

A kitche appliance where you store food at a cool temperature