Question 9 identify the correct procedures for the

Question 9:
Identify the correct procedures for the sale and hygienic use of equipment:
(Tick the correct box indicating true or false)
True False
TRUE
1. 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 of
the 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 are
ideal 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 received
training 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 correct
application to the part of the knife to be used:
1. Heel
2. Back 3.Use this part of the knife to cut when accuracy is
required, such as when you are dicing onions.
3. Tip
4.This part is used for slicing vegetables and meat.
4. Middle of cutting edge 1.This part is mainly used when you have to exert
pressure.
5. Wide middle part of the
blade
5.This part of the knife can be used for flattening, e.g.
for garlic, or for lifting chopped items.

International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K
Question 12:
Connect the correct colour cutting board to the relevant application:
1. Red
3.Poultry
2. Brown
2.Seafood
3. Yellow
5.Fruit and vegetables
4. Blue 4.Cooked meat/smallgoods
5. Green 6.Dairy, bread, pastry
6. White 1.Raw meat
Question 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. Slicing 4.removing undesired parts of food or usable offcuts
2. Dicing 1.cutting julienne or slices of meat and vegetables
3. Chopping 5.removing exteriors of food such as skins or rinds
4. Trimming 3.finely or coarsely chopping into unevenly shaped, but
evenly sized pieces
5. Peeling 6.shaping fruit and vegetables into even barrel shapes
6. turning 2.finely cutting into cubes of even size
American College

International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K