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WorksheetsCOOKERY - 2QW1
Total questions: 9
Worksheet time: 5mins
1. A kitchen tool consisting of a slotted metal blade attached to the handle that is used to remove the outer skin of a vegetable.
Grater
Peeler
Zester
2. A kitchen utensil used to grate foods into fine pieces.
Knife
Grater
Peeler
3. This is made to make the tossing of salad easier.
Mixing Bowl
Salad Server
Salad Spinner
A kitchen tool is used to remove excess water from Salad Greens.
Mixing Bowl
Salad Server
Salad Spinner
4. It is served after the main course to cleanse the palate, refresh the appetite, and provide a break before dessert.
Main course Salad
Side Dish Salad
Separate course Salad
This salad is usually sweet and may contain items such as fruits, sweetened gelatin, nuts, and cream.
Dessert Salad
Appetizer Salad
Side Dish Salad
It should be large enough to serve as a full meal and should contain a substantial portion of protein.
Dessert Salad
Main course Salad
Accompaniment Salad
It stimulates appetite which has fresh, crisp ingredients; tangy flavorful dressing; and an attractive, appetizing appearance.
Appetizer Salad
Side dish Salad
Separate course Salad
What is the importance of Mis en place?
