HUMAN NUTRITION

Detailed explanation-1: -When using a knife, always cut away from your body, not toward your body. It is not necessary to unplug equipment before cleaning, as long as it is turned off. A class D fire extinguisher is used for extinguishing grease fires.

Detailed explanation-2: -Handling a knife: 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. Do not use the knife while distracted.

Detailed explanation-3: -If the cut is squirting blood or if you feel weak or dizzy, call 911 immediately. Otherwise, apply direct, firm pressure to the cut with a dish towel, washcloth, or paper towel and hold it above your heart for up to 15 minutes or until the bleeding stops.

Detailed explanation-4: -With a variety of benefits, neoprene gloves are excellent for foodservice. Part of a family of synthetic gloves, neoprene gloves are less likely to elicit allergic reactions than latex gloves. These gloves can be used in high-risk situations where users may contact harsh chemicals, making them ideal for dishwashing.

Detailed explanation-5: -Why is the chef’s knife particularly good for chopping in a “rocking” motion without lifting the blade much from the cutting surface? because the blade becomes increasingly curved at the tip. The circular metal studs that secure the tang within the handle should always be smooth to the touch and are known as: rivets.