DVD Kitchen Safety #3 Questions 2020
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Mechanical Engineering
Date
Apr 3, 2024
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docx
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Uploaded by ChiefLorisPerson1101
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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