(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) Regularly Clean Up Right After Meals
(ii) Stock Your Pantry with Canned or Jarred Food Items. (iii) Use Your Fridge and Freezer More for Storage
(iv) Seal Holes and Cracks
(i) Check the pilot regularly on gas cookers and water heaters to make sure it has not gone out
(ii) Keep knives sharp and in good condition and out of reach of children
(iii) If you suspect a gas leak, open the windows, turn off the supply and call your gas supplier.
(iv) Check the pilot regularly on gas cookers and water heaters to make sure it has not gone out
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.
WAEC English Questions and Answers 2022. WAEC Eng Expo for Theory & Objective (OBJ) PDF: verified & correct expo Solved Solutions, 2022 Waec Catering Craft. 2022 WAEC EXAM English Questions and Answers