quiz

• The plate

  • Use plain white and the right size of plate
• Color

  • Always consider color as an important part of plate presentation
  • Always try to have a variety of colors on the plate
  • Green is fresh and cool and can be soothing
  • Red is passion and excitement
  • Black is sophisticated and elegant
  • Blue is a natural appetite suppressant, since it can make food look unappetizing
• Texture

  • Is critical to food presentation, as well as enjoyment
  • Contrasting hard and soft, smooth and coarse, adds visual interest to your food, and it will enhance your customers' enjoyment of the food
• Cleanliness

  • Food should be contained within the rim of the plate, yet it should not be crowded in the center
• Garnish

  • Choose garnishes that are appropriate to the ingredients
  • For example, using chocolate curls for chocolate cake
• Momentum (p)

  The "inertia in motion or inertia of moving objects"
• It is difficult to stop a moving object because it has mass and velocity
• Momentum (p)

  The product of mass (m) and velocity (v)
• The unit of momentum is kilogram meter per second
• For stationary objects where the velocity is zero, the momentum is also zero
• When the object slows down or moves faster, its velocity decreases or increases
• If there is a change in the velocity or the mass of an object, there is also a change in momentum
• Impulse

  The change of momentum
• The impact force is smaller when the impact time is bigger
• The impact force is bigger when the impact time is smaller
• Inflatable airbags are also installed in most cars aimed to increase the time of impact between the driver or passenger and the crashing vehicle in the event of an accident
• In collisions, an object that experiences a greater change in momentum has a greater impulse
• A change in momentum is equal to impulse
• Conservation of Linear Momentum

  The law that states that when two objects in an isolated system collide, the total momentum of the objects before the collision is equal to the total momentum of the objects after the collision
• Newton's Third law of motion states that if an object exerts a force on the other, the other object also exerts force towards it with equal magnitude
• During collision, the two cars gained the same momentum but moved in opposite direction
• Since the cars have different masses, they will accelerate differently as stated in Newton's second law of motion
• It is considered a closed system if no external force is exerted on the system like air resistance, friction and the like hence the same objects were present or used before and after (or no one enters or leaves in it) an event
• In all collisions, momentum is conserved. This is because of the law of conservation of momentum
• Tools, utensils, and equipment needed in preparing egg dishes

  • Coddler
  • Egg cooker
  • Crepe pan
  • Custard cups
  • Omelet pan
  • Egg piercer
  • Poacher
  • Quiche dish
  • Egg ring
  • Separator
  • Slicer
  • Wedger
  • Non-stick pan
  • Whisk
  • Spatulas
• Coddler


  A small cup made of porcelain with a screw on top, submerged in simmering water until the egg is cooked
• Egg cooker


  An electric appliance that cooks eggs in the shell with inserts or cups for steam poached eggs or flat inserts for cooking fried or scrambled eggs and omelets
• Crepe pan


  A skillet which is shallow and slope-sided, typically 6 to 8 inches in diameter
• Custard cups


  Small, deep, individual bowl-shaped dishes with a capacity of 6 to 10 ounces, designed for oven use and perfect for baking individual custards or quiches
• Omelet pan


  A non-stick, shallow, slope-sided skillet usually 7 to 10 inches in diameter
• Double omelet pan


  Consists of 2 shallow rectangular or semicircular pans attached by hinges, each with a handle
• Egg piercer


  A sharp pointed tool used to gently prick a very small hole in the large end of an eggshell before hard boiling
• Poacher


  A covered pan containing a plate with shallow cups in which an egg can be cooked over steam rising from boiling water at the bottom
• Quiche dish


  A round, shallow dish with scalloped edges intended for oven use
• Egg ring


  A round band without a handle to hold a fried or poached egg during cooking
• Separator


  A small cup used to separate egg white from yolk
• Slicer


  A tool used to cut hard-boiled eggs into uniform slices with one stroke
• Wedger


  A tool that holds the hard-boiled egg upright and cuts it into 6 equal wedge-shaped parts as you pull the wires over it
• Non-stick pan


  Pans that prevent eggs from sticking and are super easy to clean
• Whisk


  Used to scramble super fluffy eggs or stiffen egg whites for meringues