NUTRITION
KITCHEN SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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chopping onions
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opening bags, boxes or cans with a knife
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slicing tomatoes
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dicing potatoes
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Detailed explanation-1: -Only use knives for their intended purpose – Using knives for breaking down boxes, opening containers, breaking lid seals, opening bags, separating frozen product will dull, damage, or even break them.
Detailed explanation-2: -What are the risks of using knives? The most common type of injury is cuts to the non-knife hand or arm. Knives can also cause sprain and strain injuries when they’re not sharp because they require extra force to cut.
Detailed explanation-3: -Handling a knife: 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.
Detailed explanation-4: -Knowing how to properly cut with your knife is a fundamental part of knife safety. Poor knife handling risks injury and damage to your kitchen tools. Not to mention, incorrectly holding your knife slows you down and decreases the quality of your work.
Detailed explanation-5: -Never wash them in the dishwasher. Never leave knives in the sink. Never put them away wet. Never store them unprotected. Never use glass cutting boards. Never use them when they’re dull. Never let your knife sit with food residue. Never scrap up your food with the knife. More items •21-Apr-2015