Year End Assessment

A small hand tool used generally in decorative works.

• bread knife

• channel knife

• pairing knife

• chef knife

A perforated bowl of varying sizes made of used to drain, wash or cook ingredients from the liquid.

• colander

• mixing bowl

• spoon

• canister

used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in batter or whipped cream.

• offset spatula

• rubber spatula

• spoon

• measuring spoon

a screen–type mesh supported by a round metal frame used for sifting dry ingredients like starch and flour.

• wire whisk

• wooden spoon

• sieve

• funnel

A chamber or compartment used for cooking, baking, heating, or drying

• Refrigerator

• Freezer

• Oven

• Gas range

The process of washing and sanitizing dishes, either manually or mechanically.

• Hand washing

• Washing machine

• Cleaning

• Ware washing

Egg’s outer covering which has 9 to 12 % of its total weight depending on the egg's size

• Egg shell

• Yolk

• Egg white

• Chalaza

The yellow-to-yellow-orange portion makes up about 33% of the liquid weight of the egg.

• Egg white

• Egg yolk

• Egg shell

• Germinal disc

A disease that is carried and transmitted to people by food is referred to as foodborne _______.

• Intoxication

• disease

• Infection

• Illness

A disease that results from eating food containing harmful micro-organisms.

• Intoxication

• disease

• Infection

• Illness