DVD Kitchen Safety #3 Questions 2020

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York University *

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101

Subject

Mechanical Engineering

Date

Apr 3, 2024

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docx

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1

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DVD Kitchen Safety #3 Assessment Questions Q1. What is the proper knife to use for cutting meat? Chef’s Knife Q2. True or False: You are less likely to get injured using a dull knife. Q3. What is the best way to clean a knife? a) Vertically, from bottom to top b) Vertically, from top to bottom c) Horizontally, from bottom to top d) Horizontally, from top to bottom Q4. True or False: Grease spills respond best to soap and water. Q5. When cleaning appliance blades in hard-to-reach areas, it is best to use a ___ a) damp sponge b) paper towel c) cotton-tipped swab d) brush Q6. True or False: Kitchen towels can double as potholders. Q7. When cooking, turn pot handles towards ______________ a) the front of the stove b) the back of the stove c) the side of the stove d) the ceiling Q8. Which of the following is not a common type of kitchen fire? a) Grease b) Electrical c) Gasoline d) Paper/fabric Q9. Which of the following is not recommended for extinguishing a grease fire? a) A pot lid b) Salt c) Baking soda d) Water
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