The diagram below are portion control equipment. Study them and answer questions 4(a) and 4(b) (a) Name the equipment labelled I, II, III and IV. (b) State ...

Answer Details

(a) Names of the equipment

• I: Scoop
• II: Soup bowl
• III: Measuring (weighing) scale
• IV: Measuring jug

(b) One use of each

• I (scoop): serves equal, rounded portions of ice cream or mashed potato.
• II (soup bowl): holds a measured single serving of soup, porridge or cereal for the table.
• III (measuring scale): weighs food items so that each portion is of an exact, uniform weight.
• IV (measuring jug): measures out an exact quantity of liquid for each portion or recipe.

(c) Four points to note when correcting a cream soup

1. Seasoning: taste and adjust the salt and pepper before serving.
2. Consistency (thickness): thin a too-thick soup with stock or milk, and thicken a thin one with a little roux.
3. Colour: keep the soup a pale, appetising cream colour and correct it if it is too dark.
4. Temperature: serve the soup piping hot at the correct serving temperature.

The texture should also be smooth and free from lumps.