The areas around blades and knives in food processors

The areas around blades and knives in food processors and blenders are ideal
breeding grounds for bacteria and must be checked during assembling.
Frayed cords are not a problem as long as the insulation is intact.
All equipment should be tagged and inspected at regular intervals.
Any electrical equipment must not be used until you have received training to do so
safely.
Question 13: circle the correct response in relation to the following statement.
When cutting an item using a knife, you should hold it using your non-cutting hand like a claw, guiding the
Question 14: Different parts of the knife can be used for different jobs. Draw a line to connect the correct
application to the part of the knife to be used:
Five Diamonds Group Pty Ltd T/A Glen Institute CRICOS Code: 03632K RTO Code: 41380
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SITHCCC001Use Food Preparation Equipment

Heel 4
1
2
3
5
Can be used to crack open shellfish or break up small
bones
Back Use this part of the knife to cut when accuracy is
required, such as when you are dicing onions.
Tip This part is used for slicing vegetables and meat.
Middle of cutting edge This part is mainly used when you have to exert
pressure.
Wide middle part of the
blade
This part of the knife can be used for flattening, e.g.
for garlic, or for lifting chopped items.
Question 15: Connect the correct colour cutting board to the relevant application:
Red
6
4
1
2
3
5
Poultry
Brown Seafood
Yellow Fruit and vegetables
Blue Cooked meat/smallgoods
Green Dairy, bread, pastry
White Raw meat
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.