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pointers tle.docx - Safety Hazards: Inadequate and...

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Safety Hazards: Inadequate and insufficient machine guards, unsafe workplace conditions, unsafe workpracticesBiological Hazards: Noise, vibration, energy, weather, electricity, radiation and pressureChemical Hazards: Caused by organisms such as viruses, bacteria, fungi and parasitesErgonomic Hazards: Anatomical, physiological, and psychological demands on the worker, such asrepetitive and forceful movements, vibration, extreme temperatures, and awkward postures arising fromimproper work methods and improperly designed workstations, tools, and equipment.Physical Hazards: Solid, liquid, vapor or gaseous substances, dust, fume or mistOrange Color: Represents a potentially unsafe situation that could cause serious injury and indicated bywarning signsYellow color: Used to alert against unsafe practices, which if not avoided, may results in minor ormoderate injuries like Caution Signs.Green color: Indicates the emergency egress location, first aids and other safety equipmentBlue color: Used to convey safety informationRed color: Reflects immediate hazardous situations that will cause death or other serious injuries likeDanger signs and Fire symbols.Knives: Sharp, quality knives are important in the kitchen. They cut better and are easier to work withthan dull knives. Select knives that are light, comfortable and balanced in your hand.Cutting Boards: Always keep your counter tops clean and scratch-free. It is important to have separatecutting boards for meat and vegetables to prevent germs and cross contamination. Cutting boards aremade of many different materials from wood to plastic.Measuring Cups/Measuring Spoons: Measuring cups is a necessity in the kitchen and of various sizeswhich come in glass, metal or plastic. An angled measuring cup is easy to read when measuring liquids.Measuring spoons are also important for determining the correct amount of dry or wet ingredients.Spoons and Whisks: Long-handled, wooden or plastic spoons are necessary for mixing and stirring. Otheruseful spoons are slotted spoons for draining, ladles for serving soups and gravies, and pasta spoons forkeeping pasta separated. Whisks are useful tools for mixing sauces, pancake batter, and whipping eggwhites. An electric hand mixer is important for mixing cakes and whipping potatoes.Tongs and Spatulas: Tongs are useful for many jobs including turning food and come in a variety of sizes.Spatulas come in different materials like metal or plastic and their purpose is to slide under food likeburgers, cookies or pancakesBAKING TOOLS AND EQUIPMENT AND THEIR USES1. Baking wares – are made of glass or metal containers for batter and dough with various sizes andshapes.

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Term
Spring
Professor
N/A
Tags
1 lb, Cookware and bakeware, 1 cup, peck, 1 tablespoon

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