1. A small hand tool used generally in decorative works such as making garnishes. Colander b. Pastry Brush c. Channel kniven d. Sieve
2. This is used for blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and soups a. Channel knives b. Offset spatula c. Pastry Brush d. Colander
3. This is a deep cooking pan with a handle used primarily for cooking sauce a Sauce pan b. Sieve e. Oven d. Electric mixer
4. A chamber or compartment used for cooking, halding, heating, or drying a. Channel knives b. Whisk e. Pastry Brunh d. Oven
5. A latchen appliance where you store food at a cool temperature. a. Measuring b. spoon c. Pastry Brush d. Refrigerator 6. The process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or mechanically.

b. Manual Dishwashing

c. Mechanical Dishwashing

a. Ware washing of the above

d. None

7. A kitchen utensil used for measuring liquid or bulk solid cooking ingredients such as

flour and sugar. c. Colander d. Measuring cup

a. Pastry Brush

b. Wire whip

8. This is the outer part of egg. b. Yolk c. Air cell d. Chalaza

a. Shell

9. These containers have smooth, rounded interior surfaces with no creases to

retain some mixture and is used for mixing ingredients

a. Shell b. Mixing bowlc. Colander d. none of the above i 10. A screen type mesh supported by a round metal frame used for sifting dry

ingredients like starch and flour.

a. Mixing bowlb. Colander

Motivation

c. Pastry Brush

d. Sieve​