1. A rubber or silicone tools to blend or scrape the food from the bowl. a Wooden Spoon b. Spatula c. Baster d. Rubber Scraper 2. These are used to measure smaller quantities of ingredients. a. Liquid Measuring Cup b.Dry Measuring Cup c.Measuring Spoons d.scooper 3. It is used to grate, shred, slice and separate foods. a.grater b.peeler c. paring knife d.serving tong 4. A must for all types of kitchen tasks, from peeling an onion and slicing carrots, to carving a roast or turkey often referred to as cooks or chef's tool. a. Paring Knife b. Grater c. Peeler d. Kitchen Shears 5. It is used to measure solids and dry ingredients. a. Measuring Spoons b. Dry Measuring Cup c. Scooper d. Liquid Measuring Cup 6. This may be an uncut portion of the main food item, such as a pate or a cold roast, decorated and displayed whole. a Food Presentation b. Center Piece c. Portion Size d. Shape 7. This is important for presentation as well as for costing a. Shape b. Texture c. Height d. Portion Size 8. This enhances the flow of food on the plate. a. Height b. Shape c. Texture d. Balance 9. Not strictly visual consideration, but important in plating in menu planning. a. Portion Size b. Balance c. Texture d. Flavor 10. It is the art of modifying, processing on arranging, or decorating food to enhance its aesthetic appeal a Food Presentation b. Flavor c. Balance d. Centerpiece
