(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...

Answer Details

(a)
(i) Sieve - A sieve is a utensil used for separating solids from liquids or for straining dry ingredients such as flour or powdered sugar to remove lumps.
(ii) Colander - A colander is a bowl-shaped utensil with small holes used for draining liquids from foods such as pasta, vegetables, or fruits.
(iii) Egg slicer - An egg slicer is a small utensil with wires or blades that slices boiled eggs into even pieces.
(iv) Chopping board - A chopping board is a flat board used as a surface for chopping and slicing food items.

(b)
(i) Carte du jour - This is a French term that means "menu of the day" or "daily menu" in English. It refers to a list of dishes that are available at a restaurant for that particular day.
(ii) Au jour - This French term means "of the day" in English. It is often used in the context of a special dish or menu item that is only available on a particular day.
(iii) Poulet - This is a French term that means "chicken" in English. It is a popular ingredient in French cuisine and can be prepared in various ways.
(iv) Croutons - Croutons are small pieces of toasted or fried bread that are often used as a topping for salads or soups in French cuisine. They can be flavored with herbs, spices, or garlic.