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 one use each of the equipment labelled I, II, III and IV.
(c) List four points to note when correcting a crream soup.
Explanation
(a) Names of the Equipment Labelled I, II, III, IV;
I: Scoop II; Soup bowl/bowl III: Measuring scale IV: Measuring
(b) Uses of the Equipment labelled I, II, III, IV
I. Scoop: Used for serving ice cream, used for serving mashed potatoes.
II. Soup bowls: for serving soups, for serving soups, for serving porridges, for serving cereals.
III. Measuring scale: for weighing food items.
IV. Measuring jug: for measuring liquid
(c) Points to Note when Correcting a Cream Soup; (i) Seasoning (ii) Consistency/thickness (iii) Colour (iv) Temperature (v) Texture