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College Kitchen Safety and Sanitation Questions

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College Kitchen Safety and Sanitation
How should you check the temperature of dishwater?
  1. With a white towel
  2. With one finger
  3. With a paper clip
  4. With one hand
College Kitchen Safety and Sanitation
What is one indicator that oil has reached the smoke point? It begins to
  1. boil over the sides.
  2. discolor.
  3. smell like tar.
  4. make hissing sounds.
College Kitchen Safety and Sanitation
Debemos lavarnos las manos después de fumar
  1. True
  2. False
College Kitchen Safety and Sanitation
Which oil burns hotter?
  1. Canola oil
  2. Beef fat
  3. Bacon grease
  4. Chicken fat
College Kitchen Safety and Sanitation
If clothing is stuck to a severe burn, what should you do?
  1. wet it
  2. yank it
  3. cut around it
  4. freeze it
College Kitchen Safety and Sanitation
Which should you NOT do before cleaning a slicer?
  1. Unplug it
  2. Turn it on
  3. Set the dial to zero
  4. Turn it off
College Kitchen Safety and Sanitation
What should you use to feed meat into a slicer?
  1. Tampers
  2. Pampers
  3. Lampers
  4. Dampers
College Kitchen Safety and Sanitation
A burn on the                 means you should call 911.
  1. back
  2. face
  3. stomach
  4. elbow
College Kitchen Safety and Sanitation
Which point do tiny wisps of flames appear in the deep fat fryer?
  1. Smoke point
  2. Fire point
  3. Flash point
  4. Heat point
College Kitchen Safety and Sanitation
What are the most ideal potholders for a commercial kitchen?
  1. open faced, non-mitt style
  2. ones that cover to the wrist
  3. ones that cover to the shoulder
  4. ones that cover to the elbow
College Kitchen Safety and Sanitation
What temperature is the fire point? Around...
  1. 900 degrees
  2. 600 degrees
  3. 500 degrees
  4. 700 degrees
College Kitchen Safety and Sanitation
What is the shelf life of frozen ground duck meat?
  1. 6 Months
  2. 2 Years
  3. 3 Days
  4. 1 Year
College Kitchen Safety and Sanitation
Menciona los 6 pasos del ciclo de limpieza de desinfección:
College Kitchen Safety and Sanitation
Pasos para el manejo de la bandeja:
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