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Cookery II Quarter 1 2nd Sem
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a screen-type mesh supported by a round metal frame used for sifting dry ingredients like starch and flour.
sieve
a kitchen utensil used for measuring liquid or bulk solid cooking ingredients such as flour and sugar
measuring cup
these containers have smooth, rounded interior surfaces with no creases to retain some mixture and is used for mixing ingredients.
mixing bowl
deep cooking pan with a handle used primarily for cooking sauce.
sauce pan
A miniature Bain Marie with an upper dish containing indentations each sized to hold an egg or contains separate device for poaching.
egg poacher
a broad flexible plastic or rubber scraper, that is rectangular in shape with a curve on one side. It is 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
a small implement used to brush the surface of unbaked pastries or cookies with egg white, egg yolk or glaze.
pastry brush
a broad-bladed implement bent to keep the hand off hot surfaces. It is used for turning and lifting eggs, pan cakes, and meats on griddles, grills, sheet pans, and the likes and also used to scrape and clean griddles.
offset spatula
a perforated bowl of varying sizes made of stainless steel, aluminum or plastic, used to drain, wash or cook ingredients from liquid.
colander
a small hand tool used generally in decorative works such as making garnishes.
channel knife
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