state two uses each of the following kitchen equipment: (a) Colander, (b) Pastry board, (c)kitchen shears (d) Tongs.
(a) Colander: draining coarse foods/grains/pulses tubers -For steaming vegetables-For pureeing vegetables and fruits. -For washing vegetables.-For steaming vegetables -For keeping fragile food items fresh.-For straining.-For draining fried foods.
(b) Pastry Board: -For kneading dough. -For rolling out cookies and pastry.-As a surface for mixing -As a surface for cutting pastry.
(c). Kitchen Shear: -For trimming pastry/fish. -For cleaning fish.-For cutting dried fruits.-For cutting vegetables.
(d) Tongs: -For lifting food items out of liquid or pan -For turning meat without piercing. -For picking sugar cubes/ice cubes. -For picking finger foods. -For picking hot coal. -For holding food items when serving.
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