INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Sharp
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Dull
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Either is fine
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None of the above
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Detailed explanation-1: -A dull blade is actually more dangerous to use than one that is sharp. Here’s why: A dull blade requires more pressure to cut, increasing the chance that the knife will slip with great force behind it. A sharp knife “bites” the surface more readily.
Detailed explanation-2: -In an accident scenario, a blunt knife is not so blunt to be safe-it’s still sharp enough to cause the same serious injuries. In an accident scenario, in fact, blunt and sharp knives are just about as dangerous as each other, a pair of scissors or a screwdriver.
Detailed explanation-3: -Keep fingertips curled under the hand that is holding the food. Point the blade away from your body when cutting, washing, or drying a knife. Always use a cutting board. Secure your cutting board with a damp paper towel or non-slip mat.