state two uses each of the following kitchen equipment: (a) Colander, (b) Pastry board, (c)kitchen shears (d) Tongs.

Two uses each of the following kitchen equipment

(a) Colander

• To drain water from boiled or blanched foods such as vegetables, rice and pasta.
• To wash and rinse fruits, vegetables and salad ingredients under running water.

(b) Pastry board

• To provide a clean, flat, floured surface for rolling out pastry, dough and pasta.
• To knead, cut and shape dough, biscuits and scones.

(c) Kitchen shears (scissors)

• To cut and trim meat, poultry and fish, such as snipping off fins or jointing a chicken.
• To cut herbs, string, dried fruit and open food packaging.

(d) Tongs

• To lift, turn and serve hot foods such as meat, corn or chips without using the fingers.
• To pick up and serve items such as ice, bread rolls, salad and sugar cubes hygienically.