Question 9 identify the correct procedures for the

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Question 9:Identify the correct procedures for the sale and hygienic use of equipment:(Tick the correct box indicating true or false)TrueFalseTRUE1.The equipment must be switched off and unplugged before cleaning,
assembling or disassembling.2.It is a legal requirement to use guards or pushers where these are part ofthe equipment provisions.3.All equipment used for processing foods must be cleaned and sanitised
after use.4.The areas around blades and knives in food processors and blenders areideal breeding grounds for bacteria and must be checked during
assembling.5.Frayed cords are not a problem as long as the insulation is intact.
6.All equipment should be tagged and inspected at regular intervals.
7.Any electrical equipment must not be used until you have receivedtraining to do so safely.
Question 10:Is this statement true or false?When cutting an item using a knife, you should hold it using your non-cutting hand like a claw,guiding the blade with your knuckles.
Question 11:Different parts of the knife can be used for different jobs. Draw a line toconnect the correctapplication to the part of the knife to be used:1.Heel
2.Back3.Use this part of the knife to cut when accuracy isrequired, such as when you are dicing onions.3.Tip4.This part is used for slicing vegetables and meat.4.Middle of cutting edge1.This part is mainly used when you have to exertpressure.5.Wide middle part of theblade5.This part of the knife can be used for flattening, e.g.for garlic, or for lifting chopped items.
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Chapter 3 / Exercise 5
Medium/Heavy Duty Truck Engines, Fuel & Computerized Management Systems
Bennett
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International Institute of Management Pty LtdT/A American College / International Institute of ManagementRTO Code: 31897CRICOS Code: 03149KQuestion 12:Connect the correct colour cutting board to the relevant application:1.Red3.Poultry2.Brown2.Seafood3.Yellow5.Fruit and vegetables4.Blue4.Cooked meat/smallgoods5.Green6.Dairy, bread, pastry6.White1.Raw meatQuestion 13:List 5 common cuts used in the kitchen:1.The Julienne Cut.2.The Brunoise Dice.3.The Small Dice.4.The Batonnet.5.The Medium Dice.Question 14:Fruit and vegetables require various preparations according to its uses for menu applications.These include:1.Slicing4.removing undesired parts of food or usable offcuts2.Dicing1.cutting julienne or slices of meat and vegetables3.Chopping5.removing exteriors of food such as skins or rinds4.Trimming3.finely or coarsely chopping into unevenly shaped, butevenly sized pieces5.Peeling6.shaping fruit and vegetables into even barrel shapes6.turning2.finely cutting into cubes of even sizeAmerican College
International Institute of Management Pty LtdT/A American College / International Institute of ManagementRTO Code: 31897CRICOS Code: 03149K

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Foodborne illness, Knife, International Institute of Management Pty Ltd, American College International Institute of Management
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Medium/Heavy Duty Truck Engines, Fuel & Computerized Management Systems
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Chapter 3 / Exercise 5
Medium/Heavy Duty Truck Engines, Fuel & Computerized Management Systems
Bennett
Expert Verified

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