Question 14 different parts of the knife can be used

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Question 14:Different parts of the knife can be used for different jobs. Draw a line toconnect the correct application to the part of theknife to be used:
BackUse this part of the knife to cut when accuracy isrequired, such as when you are dicing onions.TipThis part is used for slicing vegetables and meat.Middleof cutting edgeThis part is mainly used when you have to exertpressure.
Question 15:Connect the correct colour cutting board to the relevant application:RedPoultryBrownSeafoodYellowFruit and vegetablesBlueCooked meat/smallgoodsGreenDairy, bread, pastry
Question 16:List 5 common cuts used in the kitchen:
Question 17:Fruit and vegetables require various preparations according to its uses for menu applications. These include:
Slicingremoving undesired parts of food or usable offcutsDicingcutting julienne or slices of meat and vegetablesChoppingremoving exteriors of food such as skins or rindsTrimmingfinely or coarsely chopping into unevenly shaped, but evenly sizedpiecesPeelingshaping fruit and vegetables into even barrel shapesturningfinely cutting into cubes of even sizeQuestion 18:Match the precision cut with the correct dimensions:Julienne2 x 2 x 2mmBrunoise10 x 10 x 2mmMacédoine5 x 5 x 5mmPaysanne40 x 2 x 2mmJardinière5 x 5 x 25mmQuestion 19:Suggestions for how you can reduce the use of water, electricity and gas in a commercial kitchen include:(Tick the correct answers)Leave gas burners on small flame during service to save on matches andlighters.Recycle WPRW water on gardensInstall grey water systemsScrape crockery thoroughly to remove excess foodThaw food in the refrigerator, not under running water (also illegal under foodsafety laws!)Rinse food in a plugged sink or bucket, not running waterSweep and mop floors rather than using a hoseWash dishes by hand rather than using a dishwasher
Question 20:How can you avoid excessive waste and dispose of waste and hazardous waste effectively?(Write true or false in the space provided)
Avoid over-ordering food supplies

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Term
One
Professor
habe
Tags
Foodborne illness, Knife, Kitchen knife, SRCs

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