COOKERY 10

1. Which of the following is the right step by step procedures in manual dishwashing.

• A. Drain and air-dry, scrape and pre-rinse, rinse, sanitize, and wash dishes.

• B. Rinse, scrape and pre-rinse, wash, drain, air-dry and sanitize dishes

• C.Scrape and pre-rinse, rinse, wash, sanitize, drain and air-dry dishes

• D.Scrape and pre-rinse, wash, rinse, sanitize, drain and air-dry dishes

It is a small hand tool used generally in decorative works such as making garnishes.

• A. bread knife

• B. butcher knife

• C. channel knife

• D. paring knife

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

• A. Canister

• B. Colander

• C. Mixing bowl

• D. Soup bow

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.

• A. Measuring spoon

• B. Offset spatula

• C. Rubber scraper

• D. Wooden spoon

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.

• A. Paring knife

• B. Rubber spatula

• C. Wire whisk

• D. Wooden spoon

It is a screen – type mesh supported by a round metal frame used for sifting dry ingredients like starch and flour.

• A. Colander

• B. Funnel

• C. Sieve

• D. Skimmer

It is 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.

• A. Fork

• B. Knife

• C. Spoon

• D. Whisk