COOKERY 10

Tools, Utensils and Equipment Required in Egg Assembling

Any physical item that is used to achiev e a goal but is not consumed during this process can be
defined as a tool. I nformally speaking, it can also be used to describe a specific procedure with a
specific purpose as well. The idea of equipment represents all sorts of machinery, functional devices or
accessories w hich serve an indiv idual, household or a community purpose. Usually, a set of tools that
are designated for a specific task is know n as equipment.

Utensils are implements, v essels or instruments used in a household and especially a kitchen. Unlike
tools, utensils serv e a specific purpose in the kitchen. I n addition to using her hands w hen preparing
food, a cook also uses utensils such as a w hisk or paring knives.
(https://www.slideshare.net/ErlaJadeAgustin/tools-equipments-utensils-needed-in-preparing-egg-
dishes)
Kitchen I mplements
1. Channel knife – a small hand implement used normally in garnishing tasks.
2. Colander – a dish w ith hole of v arying sizes which is made of stainless steel, plastic or aluminum used
to drain liquid from the w ashed v egetables and fruits.
3. Offset-spatula – a w ide bladed tool used to turn and lifting eggs from a hot surface.
4. Pastry brush – a small tool used to stroke the surface of unbaked pastries or cookies egg w hite egg
yolk or glaze.
5. Rubber spatula or scraper – a w ide elastic plastic or rubber scraper used to rake the content of bowls
and pans from the edges and fold beaten eggs in batter or w hipped cream.
6. Siev e – netting type supported by a round metal frame used for straining dry ingredients like flour
and starches.
7. Spoons – a slotted and perforated used for holding, mixing, stirring and serv ing of foods.
8. Wire w hip or w hisk – an implement w ith loop of stainless w ire lock to a handle that is used for blending,
mixing, w hipping eggs or batter and for blending grav ies and sauces.
Kitchen I nstruments
1. Egg poacher – a tiny Bain Marie w ith a top dish bow l containing pit, each sized to hold an egg or
contains detached dev ice for poaching.
2. Omelette pan – a heav y based frying pan normally of cast iron or copper, w ith rounded sloping
sides used only for making omelettes.
3. Measuring cup – used to estimate liquid or solid ingredients.
4. Measuring spoon – used to estimate an amount of ingredients either liquid or solid.
5. Sauce pan – essentially used for cooking sauce.
6. Mixing bow l – this container is used for mixing the ingredients w ith smooth rounded interior surface.
Kitchen Equipment
1. Ov en – a room or compartment used for baking, heating or other cooking needs.
2. Electric mixer – A hand held mixer w hich generally comes w ith different attachments including a
w hisk attachment for w hisking cream, egg w hites and sugar.
3. Refrigerator – A kitchen appliance that is used for prev enting bacterial contamination.
Cleaning and Sanitizing Tools and Equipment
Cleaning and sanitizing is the essential to do w hen preparing all equipment that are needed in
assembling egg dishes and in maintaining the w orkplace organized and bacteria free.
Here are some tips to carry your w orkplace training:
1. Clean in logical order
2. Different cleaning jobs needs different procedures so that it w ill not cause any damage to the
surface or to yourself.
3. Plenty of cleaning agents are damaging. Especially if it w ill contact w ith your skin or accidentally
inhale the chemical.
4. Av oid mixing the cleaning agent w ith other chemical it could be v ery dangerous because it
produces toxic fumes.

Ware Washing
Ware w ashing is the process of w ashing and sanitizing dishes, glassw are, flatware, and pots and
pans either manually or mechanically.
Manual Dishw ashing
Steps
 1. Scratch and pre-rinse - the purpose of this procedure is to loosen w hatever that sticks to the tools
or equipment.
2. Wash - use w arm w ater at 110°F to 120°F and a good detergent for easier scrubbing.
3. Rinse - use clean w arm water to wash off detergent. Change water regularly or a running water.
4. Sanitize - position the kitchen tools in a rack and submerged it in hot w ater at 170°F for 30
seconds.
5. Drain and air-dry - do not tow el-dry. This may cause contamination to the kitchen tools.
Mechanical Dishw ashing
The procedure in w ashing dishes through the use of a machine. I t has the same method as manual
dishw ashing except that the machine performs the w ashing, rinsing and sanitizing.
Steps
1. Scratch and pre-rinse
2. Stand dishes so that the dishw asher spray w ill hit all surfaces.
3. Run machine for a full rotation.
4. Place the sanitizing temperature at 180°F for machine that sanitizes by heat and at 140°F for
machine that sanitizes by chemical antiseptic.
5. Air-dry and check the dishes

Eggs consist of approximately 9.5% eggshell (including shell membrane), 63% albumen, and
27.5% yolk (1) (Table 1). The main components are w ater (75%), proteins (12%), and lipids (12%), as
w ell as carbohydrates and minerals

Anatomy of the Egg

We commonly differentiate eggs into 3 parts, these are the Shell, the egg white and the egg yolk. But
a closer study rev eals that egg has a more detailed anatomy.

Anatomy

1. Shell- The egg’s exterior surface w hich consists the 9 to 12% of the egg’s total w eight depending on
the egg size this serv es as the egg’s protection from bacterial contamination.

2. Air cell- This is the v acant space betw een the w hite and shell. I t can barely be seen in a new ly laid
egg. As the egg cools dow n, the inner membrane will now detach from the outer shell layer to form air
cell.

3. Albumen/Egg white- This anatomy of the egg is also called the egg w hite, which consists most of the
egg’s liquid w eight about 67%. This is produced from the ov iduct (passage w ay of the fallopian to the
ov aries).

Chalasiferous- the inner thick w hite layer of the egg w hich is responsible for keeping the yolk in the
center.

4. Chalaza- This is the gelatinous strands of egg w hite both sides of the egg. This anatomy of the egg
is v ery so often mistakenly seen as an imperfection or a beginning embryos w hich are not because of
their gelatinous structure.
5. Germinal Disc- This is the entry of the latebra, the passage directing to the center of the yolk. The
germinal disc is hardly noticeable as a small depression on the exterior of the yolk. When the egg is
fertilized, sperm enters through the germinal disc and trav el to the center and a chick embryo w ill
begin to form.
6. Membranes- These are the shell layer and the vitelline layer. I nside the shell are tw o layers-the interior
and the exterior. Vitelline layer protects the yolk w hich shield it from breaking.

7. Yolk- This is the yellow to yellow or orange portion w hich consist the 33% liquid w eight of the egg.
This is form from the ov ary on the outside of the surface of the yolk. The yolk material prov ides the food
source of the embryonic grow th.

Eggs are a nutrient goldmine!

One large egg has v arying amounts of 13 essential v itamins and minerals, high-quality protein, all for
70 calories.

While egg w hites contain some of the eggs’ high-quality protein, riboflavin and selenium, the majority
of an egg’s nutrient package is found in the yolk. Nutrients such as:

Vitamin D, critical for bone health and immune function. Eggs are one of the only foods that naturally
contain v itamin D.

Choline, essential for normal functioning of all cells, but particularly important during pregnancy to
support healthy brain dev elopment of the fetus.

Lutein and zeaxanthin, antioxidants that are believ ed to reduce the risk of developing cataracts and
slow the progression of age-related macular degeneration, a disease that dev elops with age.

One egg has only 75 calories but 7 grams of high-quality protein, 5 grams of fat, and 1.6 grams of
saturated fat, along w ith iron, v itamins, minerals, and carotenoids. The egg is a pow erhouse of
disease-fighting nutrients like lutein and zeaxanthi.
(https://www.eggnutritioncenter.org/topics/nutrients-in-eggs/)

What are the characteristics of an egg?

The physical characteristics of the egg play an important role in the processes of embryo
dev elopment and successful hatching.

The most influential egg parameters are:

1. Weight

2. Shell thickness

3. Porosity

4. Shape index described as maximum breadth to length ratio

5. The consistency of the contents.

(https://www.google.com/search?q=characteristics+of+quality+fresh+eggs&oq=Characteristics+of+
qualtiy+&aqs=chrome.1.69i57j0l7.17737j0j4&sourceid=chrome&ie=UTF-8)

(https://www.google.com/search?q=characteristics+of+quality+fresh+eggs&sxsrf=ALeKk00s996d6P0e
dgOsaLTt5w 8mZ_c6yw :1595075095118&tbm=isch&source=iu&ictx=1&fir=VPQuor6rUJ)

Egg is know n to be the absolute food. I t contains high quality protein w ith all necessary amino
acids, all of the v itamins besides v itamin C, and many minerals. Other than mother’s milk, egg
produces best protein naturally av ailable. Egg protein is frequently used as the recommended
biological v alues of their proteins.

Nutrient content of a Large Egg

Nutrient (Unit) Whole Egg White Egg Yolk

Egg

Calories (kcal) 72 17 55

Protein (6) 6.3 3.6 2.7

 Carbohydrate (g) 0.36 0.24 0.61

Total fat (g) 4.8 0.06 4.5

Monounsaturated fat (g) 1.8 0 2

Polyunsaturated fat (g) 1 0 0.72

Saturated fat 1.6 0 1.6

Trans fat (g) 0.02 0 0.02

Cholesterol (mg) 186 0 184

Choline (g) 126 0.4 116

Riboflav in (mg) 0.2 0.15 0.09

Vitamin B12 (mcg) 0.45 0.03 0.33

Folate (mcg) 24 1 25

Vitamin D (I U) 41 0 37

Vitamin A (I U) 270 0 245

Vitamin B 6 (mg) 0.09 0 0.06

Thiamin (mg) 0.02 0 0.03

Vitamin E (mg) 0.5 0 0.44

Selenium (mcg) 15.4 6.6 9.5

Phosphorous (mg) 99 5 66

I ron (mg) 0.88 0.03 0.46

Zinc (mg) 0.65 0.01 0.39

Calcium (mg) 28 2 22

Sodium (mg) 71 55 8

Potassium (mg) 69 54 19

Magnesium (mg) 6 4 1

Egg quality

Egg has tw o common components: shell quality (surface quality) and interior egg quality. I nterior
egg quality has a direct significance on the functional properties of eggs w hile shell quality has a direct
impact on microbiological quality.
Egg Grading- is a form of quality control used to classify eggs for its exterior and interior quality.
Egg Size- The w eight, breed, age and env ironmental factor hav e a great impact on the size of the
egg that a hen produces. Thus, hen that are underfed are expected to lay smaller eggs.
Egg Size Classification

Size Jumbo Extra Large Medium Small Peew ee

Large

Weight of 840 756 672 588 504 420

12 eggs in
grams

Av erage 70 63 56 49 42 35
w eight per
egg in
grams

Egg shells are ev aluated on the basis of cleanliness, shape, texture, and soundness.

Egg Size Classification

Size Jumbo Extra Large Medium Small Peew ee

Large

Weight of 840 756 672 588 504 420

12 eggs in
grams

Av erage 70 63 56 49 42 35
w eight per
egg in
grams

Egg shells are ev aluated on the basis of cleanliness, shape, texture, and soundness.