📚 Part 1: Identification (10 points)

1. The French term meaning "everything in its place" referring to kitchen organisation: _________________

2. A kitchen tool used for flipping eggs and pancakes: _________________

3. The clear, thick liquid part of an egg that surrounds the yolk: _________________

4. The yellow centre part of an egg that contains most nutrients: _________________

5. A cooking method where eggs are cooked in simmering water without the shell: _________________

6. The thin membrane that lines the inside of an eggshell: _________________

7. A kitchen utensil with wire loops used for beating eggs: _________________

8. The process of removing bacteria and germs from kitchen surfaces: _________________

9. The small air pocket found at the blunt end of an egg: _________________

10. A flat-bottomed pan specifically designed for cooking eggs: _________________

🔗 Part 2: Matching Type (10 points)

Column A - Kitchen Equipment

1. Cutting board

2. Chef's knife

3. Measuring cups

4. Mixing bowls

5. Tongs

6. Colander

7. Ladle

8. Grater

9. Timer

10. Thermometer

Column B - Purpose/Function

A. Chopping and slicing ingredients

B. Measuring liquid and dry ingredients

C. Draining pasta and washing vegetables

D. Grating cheese and zesting citrus

E. Serving soups and sauces

F. Safe food preparation surface

G. Combining ingredients together

H. Gripping and turning hot foods

I. Monitoring cooking temperature

J. Tracking cooking time

✏️ Part 3: Essay Questions (10 points)

1. Explain the importance of mise en place in kitchen preparation. Describe at least three benefits of organising kitchen tools, equipment, and ingredients before cooking. (5 points)

2. Discuss the nutritional value and importance of eggs in the diet. Include information about testing egg freshness and describe two methods for determining if an egg is fresh. (5 points)

🧽 Bonus Section: Kitchen Safety & Sanitation

List three general guidelines for cleaning and sanitising kitchen utensils and cooking equipment:

1. _________________________________________________

2. _________________________________________________

3. _________________________________________________

Success Criteria:

✓ I can identify kitchen tools and equipment
✓ I can explain the importance of kitchen organisation
✓ I can describe egg parts and freshness testing methods
✓ I can explain proper kitchen sanitation practices