*CATERING CRAFTING 2019 ANSWERS*
(i) It used to strain foods such as pasta or rice
(ii) to rinse vegetables
(1b) Pastry board:
(i) It is used in the mixing of bread and pastry dough
(ii) It is used in kneading and rolling of bread and pastry dough
(1c) Kitchen shears
(i) It is used for cutting open food packaging
(ii) cutting up chicken
(i) for serving salad or spaghetti
(ii) Turn meat in a pan or on the grill.
i)Rose napkin fold
ii)Candle napkin fold
iii)Fan napkin fold iv. Comb napkin fold.
i)Trolley for packing equipment inside
ii)Range for producing heat to Cook
iii)Sauce pan for frying
iv)Knife for cutting
i)The brand/manufacturer: have full information about the
brand you consider buying. And you may visit people
using the brand you are
considering and hear their
ii)The price: price is always a factor to consider. Make
sure the appliance you are about to buy is economical and
fits perfectly in your budget.
iii)Size of equipment: equipment size is another factor to
consider. This is especially applicable where the kitchen is
fitted furnished with cabinets.
iv)Durability: check that the equipment is durable. This
can be done by ensuring the equipment is of high quality.
ii)SERRATED UTILITY KNIFE
iv)shelf- stable milk
i)Skim milk-it is use in recipes and cooking preparations
such as sauces, creams, ice cream, fruit creams, etc.
ii)Skimmed Milk- it is use for diet yogurt, and string
cheese in order to reduce
consumption of saturated fats
iii)Cultured milk- it help to protect the body from
iv)Yogurt milk- it help also improves digestion and
restores intestinal flora of people who have taken
antibiotics or who have digestive problems.
The bouquet garni: This is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, casseroles and various stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption.
A rissole is a large circular ball, enclosed in pastry or rolled in breadcrumbs, usually baked or deep fried. It is filled with savory ingredients, most often minced meat or fish, and is served as main course, or side dish.
Sauté means to cook a dish in a small amount of fat over high heat, making sure that the food doesn’t stick to the pan by making it “jump” in and out of the heat.
Table d’hôte menu is a menu where multi-course meals with only a few choices are charged at a fixed total price.
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