9. when carrying a knife from the smallware rack to your station, how should you carry the knife?\n10. if…

9. when carrying a knife from the smallware rack to your station, how should you carry the knife?\n10. if using the dish machine, how do you orient the knives on the dish rack for safety?\n11. this coming week one of the ingredients to practice cutting will be romaine lettuce which consists of large leaves. you will perform a “ribbon” shape cut that is known as what culinary knife term?\n12. true or false – after you wash, rinse, and sanitize your cutting board, you should stack the wet boards together on the dry rack to air dry.\n13. for sanitizing your table when your group is done with a lab, what color of bucket do you dip a towel in to wring out and wipe your tables down?\n14. per pima county health department rules, what is the time duration required to wash your hands if they ask you to perform the proper procedures for handwashing?\n. a. 10 seconds\n. b. 15 seconds\n. c. 5 seconds\n. d. 20 seconds\n15. per pima county health department culinary school rules, what are the 2 requirements to wear while prepping food in the kitchen at all times?

9. when carrying a knife from the smallware rack to your station, how should you carry the knife?\n10. if using the dish machine, how do you orient the knives on the dish rack for safety?\n11. this coming week one of the ingredients to practice cutting will be romaine lettuce which consists of large leaves. you will perform a “ribbon” shape cut that is known as what culinary knife term?\n12. true or false – after you wash, rinse, and sanitize your cutting board, you should stack the wet boards together on the dry rack to air dry.\n13. for sanitizing your table when your group is done with a lab, what color of bucket do you dip a towel in to wring out and wipe your tables down?\n14. per pima county health department rules, what is the time duration required to wash your hands if they ask you to perform the proper procedures for handwashing?\n. a. 10 seconds\n. b. 15 seconds\n. c. 5 seconds\n. d. 20 seconds\n15. per pima county health department culinary school rules, what are the 2 requirements to wear while prepping food in the kitchen at all times?

Answer

Brief Explanations:

  1. Se debe llevar el cuchillo con la hoja hacia abajo y el mango hacia fuera para evitar lesiones.
  2. Para la seguridad, los cuchillos deben ser colocados con la hoja hacia abajo en el rack de platos del lavaplatos.
  3. El corte en forma de "cinta" en la lechuga romana se conoce como julienne.
  4. Falso. Los tableros mojados no deben apilarse juntos para evitar el crecimiento de microorganismos.
  5. Generalmente, el cubo de color azul se utiliza para soluciones de desinfección.
  6. Según las normas del departamento de salud de Pima County, el tiempo de lavado de manos adecuado es de 20 segundos.
  7. Los dos requisitos comunes son llevar un gorro o tapabocas para evitar el contacto de cabello y saliva con la comida, y guantes para proteger la comida de impurezas en las manos.

Answer:

  1. Llevar el cuchillo con la hoja hacia abajo y el mango hacia fuera.
  2. Colocar los cuchillos con la hoja hacia abajo en el rack de platos.
  3. Julienne.
  4. Falso
  5. Azul
  6. D. 20 segundos
  7. Gorro o tapabocas, guantes