(a) Uses of the following kitchen utensils: (i) Sieve: (a) Sieve is used for sifting powdered food stuffs such as flour. (b) For aeration of flour. (ii) Colander: (a) They are used for straining foods such as vegetables. (b) Draining oil from fried foods. (c) Draining water from cooked foods. (d) For sorting grains and cereals. (iii) Egg slicer: They are used for cutting boiled eggs into even slices. (iv) Chopping board: This is a base used for: (a) Cutting (b) Slicing (c) Shredding (d) Chopping (e) Dicing solid food items (f) Rolling out pastry
(b) Meaning of the following French terms
(i) Carte du jour - Menu of the day
(ii) Au jour - Day by Day
(iii) Poulet - Chicken
(iv) Croutons - Cubes of fried/Toast/Rebaked bread