cookery 5 "mis en place"

I am used primarily to measure the volume of solid ingredients such as flour and sugar

I am a cooking utensil used to spread butter, oil or glaze on food.

I am used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in batter.

I am a hand tool that is used to manually mix and beat eggs or other similar ingredients, such as sauces, batter, egg whites, and dressings.

I am a screen-type mesh supported by a round metal frame used for sifting dry ingredients.

I am a kitchen utensil used to strain foods such as pasta or rice or to rinse vegetables.

In manual dishwashing rinsing is the ___

step to do.

The process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or mechanically.

It is a process of removing visible dirt from a surface.

It is a kitchen equipment that is used for keeping the food from bacterial contamination.