q4 lesson one

Question 1

used for mixing ingredients

Answer 1

mixing bowls

Question 2

used to open food tin, preferably with a smooth operation, and comfortable grip and turning knob

Answer 2

cans, bottles, cartoons opener

Question 3

a wooden or plastic board where fruits and vegetables can be cut

Answer 3

cutting board

Question 4

used when temperatures must be kept below boiling, such as for egg sauces, puddings and to keep foods warm without overcooking

Answer 4

double boiler

Question 5

used to fill jars, made of various sizes of stainless steel, aluminum or of plastic

Answer 5

funnels

Question 6

used to grate, shred, slice and separate foods such as carrots, cabbage and cheese

Answer 6

graters

Question 7

often referred to as cooks or chefs knife. use for peeling and slicing fruits and vegetables

Answer 7

kitchen knives

Question 8

types of kitchen knives (4)

Answer 8

fruit and salad knife
spatula
citrus knife
paring knife

Question 9

used to level fof ingredients when emasuring and to spread frostings

Answer 9

spatula

Question 10

used to prepare salad greens, vegetables and fruits

Answer 10

fruit and salad knife

Question 11

used to section citrus fruits. the blade has a two sided serrated edge

Answer 11

citrus knife

Question 12

used to core, peel and section fruits and vegetables. blades are shortm concave with hollow ground

Answer 12

paring knife

Question 13

they’re practical for opening food packages, cutting tape or string to package foods or simply to remove labels or tags from items

Answer 13

kitchen shears

Question 14

a rubber or silicone tools to blend or scrape the food from the bowl; metal, silicone or plastic egg turners or flippers

Answer 14

scraper

Question 15

solid, slotted, or perforated. made of stainless steel or plastic the solid ones are used to spood liquids over foods and to lift foods, including the liquid out of the pot

Answer 15

spoons

Question 16

used to measure heat intensity. different thermometers are used for different purposes in food preparation– for meat, candy or deep-fat frying

Answer 16

temperature scales

Question 17

used to scrape vegetables, such as carrots and potatoes and to peel fruits

Answer 17

vegetable peeler

Question 18

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

Answer 18

whisks for blending, mixing

Question 19

these continue to be kitchen essentials because of their usefulness for used for creaming, stirring and mixing. they should be made of hard wood

Answer 19

wooden spoon

Question 20

one cannot bake without bakeware. baking parts like loaf pans, cake pans, pie plates, baking sheets and so on are necessary for baking

Answer 20

baking pan

Question 21

more complicated tools are called __

Answer 21

equipment

Question 22

are necessary in preventing bacterial infection from foods

Answer 22

refrigerators/freezers

Question 23

a kitchen appliance used for cooking food

Answer 23

range

Question 24

used for mixing, creaming, beating and whipping ingredients

Answer 24

mixer

Question 25

are used to chop, blend, mix, whip, puree, grate and liquify all kinds of food

Answer 25

blender

Question 26

reasons for eating desserts and sweets: (6)

Answer 26

dessert balances out a meal
eating dessert is an opportunity to experience different flavors
dessert can be an opportunity to be creative
dessert isnt fattening
it will make you feel like a kid again
it is romantic

Question 27

__ is another excellent dessert that is ready to serve. it is made in all parts of the world from a variety of milks from cow, goat and sheep. it differs depending on the kind of milk used

Answer 27

cheese

Question 28

the simplest dessert and one of the best are __ because theyre nutritious, appetizing and easy to prepare and serve

Answer 28

fruits

Question 29

characteristics of good fruit desserts (4)

Answer 29

appetizing aroma
simple
clean washed appearance
slightly chilled

Question 30

these are easily prepared, economical and vary in many ways.

Answer 30

gelatin dessert

Question 31

baked, soft __ vary in so many ways. creamy, delicate, baked __ may be served in their baking cups or may be unmolded and served with fruit garnishes or with dessert sauces

Answer 31

custards

Question 32

puddings are relatively simple to prepare and vary with sauces. these are classified

Answer 32

cornstarch pudding, sometiems called blancmange
rice pudding
bread pudding

Question 33

these arent fruit pies. they have a depth of two or three inches and are topped with biscuit dough rather than being made with pie crust. can be served hot or cold

Answer 33

fruit cobblers

Question 34

smooth fruizen mixture of milk, cream, sugar, flavorings and sometiems eggs

Answer 34

ice cream

Question 35

made from fruit juices, water and sugar. american _ contains milk and cream and sometimes egg white. the egg whites increase smoothness and volume.

Answer 35

sherbet and ices

Question 36

__ contains only fruit juice water, sugar and sometimes egg white

Answer 36

ices

Question 37

made like chilled mousses and bavarians, whipped cream, beaten egg whites or both are folded to give lightness and allow to be still frozen in an ordinary freezer

Answer 37

frozen souffles and frozen mousses