Tle First quiz reviewer

• Refrigerator


  A piece of equipment that uses electricity to preserve food (vegetables, eggs and most leftovers) at a cold temperature.
• Chiller


  An equipment used to store semi-perishable foods in a low temperature (examples: leftovers, eggs, vegetables)
• Weighing Scale


  An instrument used to take the weight or mass of raw ingredients and materials
• Measuring Cups


  A measuring tool used to measure dry ingredients of large quantities
• Salinometer


  An instrument for measuring the amount of salt or brine in a solution.
• Measuring spoons


  These are used to measure small amounts of ingredient either solid or liquid
• Refractometer


  An instrument used for reading the salinity or measuring the sugar concentration of sap and syrup.
• Impulse Sealer


  A device used in sealing purposes especially plastics.
• Beaker and graduated cylinder


  Used in measuring liquid ingredients.
• Grater and Shredder


  For grating and shredding vegetables, lemon rind and cheese
• Wooden barrels


  Containers made of wood where salted fish are placed or fermented.
• Double Boiler


  A cooking utensil used to simmer foods.
• Scissors and shears


  Used for cutting fins of fish.
• Earthen Pots


  Are containers made of clay used for storing salted products.
• Saucepan


  A cooking utensil usually with handle used for heating food.
• Strainer


  A receptacle used for draining food items like fish, vegetables and can either be stainless or plastic
• Wooden Ladle


  A stirring utensil made of wood used for stirring.
• Steamer


  A cooking utensil used to steam food and other raw materials and sterilizing bottles.
• Mortar and Pestle


  Made either of wood or marble used in grinding food items in smaller pieces by pounding.
• Casserole Pot


  A cooking utensil used for cooking, stewing food and in cooking sugar concentrates.
• Saucepot


  A cooking utensil usually a pot with cover and two handles used to cook sugar concentrates.
• Knives


  Used to cut ingredients.
• Food tongs


  Used in lifting and picking hot objects.
• Cutting/Chopping Board


  Made either of plastic or wood used to place a food material or item for cutting.
• Basin


  A container used in preparing brine and other curing mixture.
• Smokehouse


  A building, place or any construction used for smoking fish or meat with the use of dense smoke.
• Soaking containers


  Used in preparing brine solution or for soaking fish.
• Smoking tray


  A tray like container made of bamboo used to place the fish.
• Raw materials


  • Fresh fish, meats, poultry and eggs
• Smoking materials


  • Wood chips, charcoal
• Salt


  Flavoring and tendering ingredients
• Laboratory Gown


  A clothing with sleeves worn as protection from dirt while cooking or working; an apron can also be used.
• Face Mask


  Used as a mouth covering.
• Hand Gloves


  Used to protect workers hands in food handling.
• Splashers/working shoes


  Worn by workers to protect them from slips or falls while working.
• Hair nets


  Worn on the head to protect from hair falling to food preparation/processing.
• Hand Towels


  At least 3 pieces used for personal use and for wiping utensils.
• Preservatives


  Substances added to food to inhibit spoilage of organisms.
• Calibrate


  To indicate a scale on a measuring instrument.
• Smoking


  The application of smoke to the fish.