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3. What are the uses of
Food Cover?
 This Microwave Food Cover
has multiple functions, flip
it over and it can be used to
rinse produce or strain
pasta.
 This is used to keep bugs off
the food!!

4. “Tray”
 A tray is a shallow platform
designed for carrying things. It can
be fashioned from numerous
materials, including
silver, brass, sheet
iron, wood, melamine, andpaper-
mâché.
 Trays are flat, but with raised edges
to stop things from sliding off of
them. They are made in a range of
shapes but are commonly found in
round, oval
or rectangular forms, sometimes
with cutout or
attached handles with which to
carry them.

5. A napkin holder is a device used to
hold napkins. A napkin holder can be made from
virtually any solid material and is built so that the
napkins do not slip from its hold, either by way of
sandwiching them between two surfaces, or
simply enclosing them on their sides in a
horizontal design.

7. “Condiments”
A substance, such as a
relish, vinegar, or spice,
used to flavor or
complement food.

9. “Dinner Plate”
 The dinner plate is used
more than any other plate. It is
used to serve the main course
at all meals, formal and
informal. Modern dinner
plates measure from 10 to 11
inches across.
 At a formal dinner in a private
residence, the entree is the
third appetizer course, such as
a creamed chicken, and as
such is served on a medium-
size plate, notably a salad
plate.
 But in a restaurant, the
main course often follows
two appetizer courses,
usually soup and salad.
Typically, the entree
consists of cooked meat
served with vegetables,
starch, and garnish, and as
such is served on a dinner
plate.

11. “Fish Plate”
The fish plate is a specialized
plate about 8 to 9 inches in
diameter. It is not made as part of
a dinnerware set, but is
recognizable by ornamentation in
a fish pattern. The fish plate is not
essential for formal or informal
meals; when served as an
appetizer, fish is presented on any
medium-size plate, such as a salad
plate or a dessert plate. If fish is
the main course, it is presented on
a dinner plate.

12. “Salad Plate”
The round salad plate is made in two
sized. The larger salad plate is about
8 to 8.5 inches in diameter, the
smaller 7 to 7.5 inches.
At a formal meal, the salad plate is
laid before the guest after the main
course is cleared, an arranged salad is
presented to the diner on a platter. At
an informal meal, the salad plate
functions to serve salad presented
before the main course, as a side dish
with the main course, or following
the main course to stimulate the
palate. But when salad is the main
course, it is presented on a dinner
plate.

13. “Soup Plate”
Wide, shallow bowl with a
flanged rim. Diameter is
approximately 9 to 10
inches, the rim is 1 to 2 inches
wide, the depth is up to 1 ½
inches deep, and the well is 6 to
7 inches across.
The only soup bowl used in
formal dinner service.

16. “Juice Container”
A juice box (container), also called
a carton or popper, is a
small container used to
conveniently carry and
consume drinks (most often juice).
They are frequently made
of paperboard with an aluminum
foil lining, but variations exist.
Juice boxes are most popular
with children, although other uses
include emergency drinking
water and wine.

18. “Tea-Maker”
 a device with perforations used
to infuse tea in a cup of boiling
water.
“Coffeemakers or
Coffee Machines ”
Are cooking appliances used to
brew coffee. While there are many
different types of coffeemakers
using a number of different
brewing principles, in the most
common devices, coffee grounds
are placed in a paper or metal
filter inside a funnel, which is set
over a glass or ceramic coffee pot,
a cooking pot in the kettle family.
While there are many different
types of coffeemakers using a
number of different brewing
principles, in the most common
devices, coffee grounds are
placed in a paper or metal filter
inside a funnel, which is set over
a glass or ceramic coffee pot,
a cookingpot in the kettle family.
Cold water is poured into a
separate chamber, which is then
heated up to the boiling point,
and directed into the funnel.
This is also called automatic
drip-brew

22. “Rack”
The rack is a torture device
consisting of a
rectangular, usually wooden
frame, slightly raised from the
ground, with a roller at one or
both ends. The victim's ankles
are fastened to one roller and
the wrists are chained to the
other. As the interrogation
progresses, a handle
and ratchet attached to the top
roller are used to very
gradually stepwise increase the
tension on the chains, inducing
excruciating pain.
By means of pulleys and
levers this roller could be
rotated on its own axis, thus
straining the ropes until the
sufferer's joints were
dislocated and eventually
separated. Additionally, if
muscle fibers are stretched
excessively, they lose their
ability to contract, rendering
them ineffective.

24. Dessert spoon — intermediate in
size between a teaspoon and a
tablespoon, used in eating dessert and
sometimes soup or cereals.
Demitasse spoon —
diminutive, smaller than a teaspoon; for
traditional coffee drinks in specialty cups
and for spooning cappuccino froth.
Iced tea spoon — with a very
long handle.
Grapefruit spoon or
orange spoon — tapers to a sharp
point or teeth, used for citrus fruits
and melons.

27. “Berry Spoon”
The berry spoon is made
with a wide shallow bowl in
round or shell shapes.
It is approximately 7 ½ to 9
½ inches in overall length.
The purpose of the berry
spoon is to dish up fruit
from a serving bowl, so it is
also known as a fruit
spoon.

28. “Flat Server”
The flat server is a round or wedge-
shaped utensil, some made with a
shallow bowl. Its overall length is
approximately 6 to 8 inches.
The purpose of the flat server is to
balance sliced food for transfer
from platter to plate.
Some flat servers are pierced to
drain watery foods, a utensil also
known as a tomato server.

32. “Asparagus Server”
Asparagus servers come in the
following forms:
Large fork with four (4) or five
(5) wide tines;
Tongs; and
Flat -blade utensil with a rolled
hood that keeps the asparagus
from rolling off.
The dimensions range from
approximately 9 to 10 inches in
length.

47.  It has multiple functions, flip it over and it can be
used to rinse produce or strain pasta.
 A substance, such as a relish, vinegar, or spice,
used to flavor or complement food.
 It is a round or wedge-shaped utensil, some made
with a shallow bowl.
 Wide, shallow bowl with a flanged rim.
 It is also called a carton or popper.
 It is a spoon with a very long handle.
 It is used more than any other plate. It is used to
serve the main course at all meals, formal and
informal.
 It is a shallow platform designed for
carrying things.
 It is a device used to hold napkins.
 Food cover is used to?