Which practice best demonstrates safe and hygienic

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Welding: Principles and Applications
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Chapter 2 / Exercise 45
Welding: Principles and Applications
Jeffus
Expert Verified
9. Which practice best demonstrates safe and hygienic use of equipment? (a) Clean and sanitise equipment before use according to manufacturer's instructions. (b) Never use equipment with dirty, sharp or rotating blades. (c) Do not attempt to clean equipment that has sharp blades. (d) Clean all equipment with a caustic cleaner to remove any food particles.
10. What safety procedures should you follow when using stockpots?
11. How should you sort and assemble your ingredients in preparation for cooking?
12. Your recipe requires 500 g diced carrots. How will you weigh or measure the carrots?
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We have textbook solutions for you!
The document you are viewing contains questions related to this textbook.
Welding: Principles and Applications
The document you are viewing contains questions related to this textbook.
Chapter 2 / Exercise 45
Welding: Principles and Applications
Jeffus
Expert Verified
SITHCCC007 – PREPARE STOCKS, SAUCES AND SOUPS – Multiple choice (b) Estimate half of a 1 kg bag of carrots. (c) On a set of accurate scales. (d) With a 1 L measuring jug. 13. Why should you wash fruits and vegetables before starting preparation? (a) To make sure they are clean and all excess leaves, foliage, stems and other unwanted debris are removed. (b) To remove contaminants such as dirt and chemicals. (c) Exposure to water helps them remain plump and fresh. (d) Washing aids preparation processes such as peeling, skinning, slicing and dicing.
14. The carrots for vegetable stock must be cut paysanne. What does this mean?
15. How can you best minimise waste of re-usable by-products?

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