NUTRITION
KITCHEN SAFETY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
away from you
|
|
|
up
|
|
|
down
|
|
|
in front of you
|
Detailed explanation-1: -Carry knives with the blade pointed downward. Keep knives sharp. Do not try to catch a falling knife.
Detailed explanation-2: -Keep the blade pointed down while you’re carrying it. Hold the blade on the side of your body so the tip points toward the ground. That way, you’re less likely to injure yourself or someone else. If you drop your knife, move out of the way and let it fall to the ground.
Detailed explanation-3: -Put your bent pointer finger on one side of the blade and your thumb on the opposite side, like you’re pinching the blade between them.
Detailed explanation-4: -Tip. The tip of the knife, which includes the point, is typically considered to be the first third of the edge. This portion of the blade is used for slicing and delicate cutting.
Detailed explanation-5: -Train employees in the safe use of knives and safe working practices when sharpening them. Use a knife suitable for the task and for the food you are cutting. Keep knives sharp. Cut on a stable surface. Handle knives carefully when washing up. Carry a knife with the blade pointing downwards. More items •03-Aug-2021