Intro to Culinary
Flashcard
•
Professional Development, Performing Arts
•
9th - 10th Grade
•
Practice Problem
•
Hard
Wayground Content
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20 questions
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1.
FLASHCARD QUESTION
Front
For proper cleaning of equipment, the operator should...
Back
make sure the equipment is unplugged first before servicing.
2.
FLASHCARD QUESTION
Front
How a food taste, smells, looks describes the ____________________ of food
Back
flavor
3.
FLASHCARD QUESTION
Front
Our _____________________ _________________ on our tongue allow us to taste food.
Back
taste buds
4.
FLASHCARD QUESTION
Front
What is a safe procedure when connecting or disconnecting an electrical appliance to prevent electrical shock? Options: use dry hands and hold onto the cord, use dry hands and hold onto the plug, wear an apron and closed-toed shoes, wear an apron and open-toed shoes
Back
use dry hands and hold onto the plug
5.
FLASHCARD QUESTION
Front
What is a safe procedure for preventing cuts? Options: keep using chipped or cracked glasses and dishes, discard open cans and their lids at the end of your shift, sweep up broken glass or dishes immediately, pick up broken glass or dishes with your hands
Back
sweep up broken glass or dishes immediately
6.
FLASHCARD QUESTION
Front
Which describes a second-degree burn? Options: skin partly destroyed, blisters forming, skin partly destroyed, charring present, skin reddened, blisters formed, skin reddened, but unbroken
Back
skin reddened, blisters formed
7.
FLASHCARD QUESTION
Front
Which describes a first-degree burn? Options: skin partly destroyed, blisters forming, charring present, skin reddened, blisters formed, skin reddened, but unbroken
Back
skin reddened, but unbroken
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