(a) State one use of the following kitchen utensils (i) sieve (ii) colander (iii) egg slicer (iv) chopping board
(b) Give the meaning of the following French terms (i) carte du jour (ii) Au jour (iii) Poulet (iv) Croutons
(a) Uses of the following kitchen utensils: (i) Sieve: (a) Sieve is used for sifting powdered food stuffs such as flour. (b) For aeration of flour. (ii) Colander: (a) They are used for straining foods such as vegetables. (b) Draining oil from fried foods. (c) Draining water from cooked foods. (d) For sorting grains and cereals. (iii) Egg slicer: They are used for cutting boiled eggs into even slices. (iv) Chopping board: This is a base used for: (a) Cutting (b) Slicing (c) Shredding (d) Chopping (e) Dicing solid food items (f) Rolling out pastry
(b) Meaning of the following French terms
(i) Carte du jour - Menu of the day
(ii) Au jour - Day by Day
(iii) Poulet - Chicken
(iv) Croutons - Cubes of fried/Toast/Rebaked bread
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