
cookery 5 "mis en place"
Authored by Marycar Nuena
Specialty
12th Grade
Used 7+ times

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15 questions
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1.
FILL IN THE BLANK QUESTION
20 sec • 1 pt
I am used primarily to measure the volume of solid ingredients such as flour and sugar
2.
FILL IN THE BLANK QUESTION
20 sec • 1 pt
I am a cooking utensil used to spread butter, oil or glaze on food.
3.
FILL IN THE BLANK QUESTION
20 sec • 1 pt
I am used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in batter.
4.
FILL IN THE BLANK QUESTION
20 sec • 1 pt
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.
5.
FILL IN THE BLANK QUESTION
30 sec • 1 pt
I am a screen-type mesh supported by a round metal frame used for sifting dry ingredients.
6.
FILL IN THE BLANK QUESTION
30 sec • 1 pt
I am a kitchen utensil used to strain foods such as pasta or rice or to rinse vegetables.
7.
FILL IN THE BLANK QUESTION
30 sec • 1 pt
In manual dishwashing rinsing is the ___
step to do.
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