(a) State one use of the following kitchen utensils (i) sieve (ii) colander (iii) egg slicer (iv) chopping board (b) Give the meaning of the following Frenc...

(a) One use of each kitchen utensil

• (i) Sieve: To sift flour and other dry ingredients, separating fine particles from coarse ones and removing lumps.
• (ii) Colander: To drain water from washed or boiled foods such as vegetables, rice or pasta.
• (iii) Egg slicer: To cut hard-boiled eggs into neat, even slices.
• (iv) Chopping board: A surface on which food is cut or chopped, protecting the work table and the knife edge.

(b) Meaning of the French terms

• (i) Carte du jour: Card or menu of the day.
• (ii) Au jour: Of the day (referring to the fresh or daily preparation).
• (iii) Poulet: Chicken.
• (iv) Croutons: Small cubes of fried or toasted bread used as a garnish for soups and salads.