Lesson 1

Question 1

In Baking, egg acts both as

Answer 1

emulsifier and leavener

Question 2

eggs protective coating which aids the maintenance of its freshness

Answer 2

Mucin

Question 3

Small holes in the shell called

Answer 3

Bloom

Question 4

A hand tool used generally for decorative works such as garnishes

Answer 4

Channel Knife

Question 5

Used to drain, wash, or cook ingredients from liquid

Answer 5

Colander

Question 6

Used for turning and lifting eggs, pancakes, etc

Answer 6

Offset Spatula

Question 7

used to brush the surface of the unbaked pastries and etc

Answer 7

Pastry Brush

Question 8

used to scrape off all the contents of bowls and pans

Answer 8

Rubber spatula/scraper

Question 9

A screen type mesh - used for sifting dry ingredients

Answer 9

Sieve

Question 10

used for mixing, stirring, serving

Answer 10

spoons

Question 11

used for blending, mixing, whipping eggs or batter, for blending gravies and sauces

Answer 11

Wire Whip/Whisk

Question 12

A miniature main marie containing indentations each size to hold an egg or contains separate device for poaching

Answer 12

Egg Poacher

Question 13

A heavy based frying usually of cast iron or copper - used for omelets

Answer 13

omelet Pan/pan

Question 14

used for measuring liquid or bulk solid ingredients

Answer 14

Measuring cup

Question 15

used to measure an amount of an ingredients when cooking

Answer 15

Measuring spoon

Question 16

deep cooking pan used primarily for cooking sauces

Answer 16

sauce pan

Question 17

used for mixing ingredient

Answer 17

Mixing Bowl

Question 18

A compartment used for cooking, baking, heating, or drying

Answer 18

Oven

Question 19

a device with loops of stainless steel wire fastened to a handle - used for whisking cream, batters, egg whites, sugar

Answer 19

Electric Mixer

Question 20

Where you store food at a cool temperature

Answer 20

Refrigerator