2.  It is a perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to drain, wash or cook ingredients from liquid.

3.  It is used for turning and lifting eggs, pancakes and meats on griddles, grills, sheet pans, and the likes and also used to scrape and clean griddles.

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

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

6.  It is a device with loops of stainless steel wire fastened to a handle. It is used for blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and soups.

7.  It is a miniature Bain Marie with an upper dish containing indentations each sized to hold an egg or contains separate device for poaching.

8.  It is a chamber or compartment used for cooking, baking, heating, or drying.

9. It is the process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or mechanically.

10. It requires a dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and glassware.

11. It is the egg‘s outer covering which accounts for about 9 to 12 % of its total weight depending on egg size.

12. This is the entrance of the latebra, the channel leading to the center of the yolk.

13. It is the yellow to yellow - orange portion which makes up to about 33% of the liquid weight of the egg.

14.  A disease that is carried and transmitted to people by food is referred to as food borne .

15. It is a disease that results from eating food containing harmful micro-organism.

16. It is a disease that results from eating food containing toxins from bacteria, molds or certain plants or animals.

17. It is used for mixing creams, butter and for tossing salads.

18. It is used for preparing meat, chicken, and other grains or legumes, such as mongo and white beans in lesser time.

19. It is a long chainlike molecule, sometimes called the linear fraction, and is produced by linking together 500 to 2, 000 glucose molecules which contributes to the gelling characteristics to cooked and cooled starch mixtures.

20. This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar.

21. This results when there is too much liquid in relation to the starch.

22. This problem can be reduced by covering the container of the starch gel with a waterproof cover.

23. This can be avoided by temperature control and constant stirring so the starch granules do not settle at the bottom of the cooking pan.

24. It can be stored in the refrigerator for 2 or 3 days.

25. FIFO stands for: