Cookery Grade 12: Egg Dishes

A miniature Bain Marie with an upper dish containing indentations each sized to hold an egg or contains separate device for poaching.

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

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.

These containers have smooth, rounded interior surfaces with no creases to retain some mixture and is used for mixing ingredients.

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

Used to measure an amount of an ingredient, either liquid or dry, when cooking. Measuring spoons may be made of plastic, metal, and other materials.

A kitchen appliance where you store food at a cool temperature.

A deep cooking pan with a handle used primarily for cooking sauce.

A small implement used to brush the surface of unbaked pastries or cookies with egg white, egg yolk or glaze.

A heavy-based frying usually of cast iron or copper, with rounded sloping sides used exclusively for omelets and never washed after used but cleaned with absorbent paper.