Srcs not only help in producing items consistently

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5. SRCs not only help in producing items consistently, they also allow TRUE
you to calculate how much is needed for larger numbers of serves. Question 19: Which inspections and routine adjustments for large and small equipment may be required before use? Which Work Health and Safety aspects need to be considered? (Tick the correct box indicating true or false)
1. Most businesses will have a maintenance schedule for large equipment, which will involve periodic inspections and
adjustments such as sharpening and adjusting blades and greasing or oiling moving parts. 2. As part of your job you will be expected to choose the appropriate attachment for the task at hand. 3. The workflow plan listing your tasks will also provide detailed
information for any equipment and attachments you need to use for each task. 4. You may need to adjust the height and shape of cutting blades
or replace parts entirely. 5. Always follow manufacturer’s instructions when adjusting or
changing parts as incorrect assembly can be dangerous. American College
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K Question 20: Connect the utensils to the correct description for use: 1. Peelers 4 1 2 6 7 8 3 5 Different coloured types have been developed to help prevent cross-contamination in commercial operations. 2. Garnishing tools These are used to minimise waste produced during preparation of fruit and vegetables. 3. Piping bags and nozzles These include special cutters for cold larder garnishes, vegetable and fruit carvings, as well as special skewers. 4. Cutting boards These are made of different sizes, depths and materials and assist in the many tasks of the chef. Glass varieties are used for salads, fruit and buffets while stainless versions are used for preparation but rarely for presentation. 5. Sieves and strainers are used to mix food items or whip cream and egg whites and are available in different thicknesses. 6. Bowls are used to measure the temperature of various items. Thermometers are essential for ensuring food safety requirements are met. 7. Whisks These can be used to provide shapes for such diverse items as potatoes, meat farce, choux paste, chocolate, cream and mousse. 8. Thermometers These are used to separate liquids from solids, or large particles from small.

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