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Practice Test for Chapter 2: Kitchen Safety
Culinary Art 140-001 Final Exam Practice
9
Culinary Art
Undergraduate 1
05/05/2011

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Cards

Term
An ungrounded plug has how many prong?
Definition

A. one prong

B. two prong

C. three prong

d. either two or three prong

Term
Hood system are required over what kitchen equipment?
Definition

a. deep fat fryers

b. refrigerators

c. a and b

d. Neither a nor b

Term
If three or more employees are hospitalized because of an accident, how soon must the food-service establishment sumbit a report to OSHA?
Definition

a. eight hours

b. twenty-four hours

c. forty-eight hours

d. three days

Term
What absorbent materials can you scatter on a spill, especially a grease spill?
Definition

a. cornmeal

b. salt

c. a and b

d. neither a nor b

Term
What can you use to extinguish a small grease fire?
Definition

a. water

b. baking powder

c. cornmeal

d. baking soda

Term
What is a cordon?
Definition

A. an electrical device used with grounded plugs

B. a negative general safety audit

C. the scarf worn by chefs under their jacket

D. another name for a Class K fire extinguisher

 

Term

What is an automated external defibrillator?

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Definition

a. technique for removing an obstruction from a choking person

b. a device that shocks the heart into starting again

c. a technique use to restore a person's breathing

d. a battery-powdered lighting system used for emergencies

Term

What is the sixth item in an MSDS (Manual Safety Data Sheet)?

 

Definition

a. the hazardous chemical inventory

b. an accident report

c. spill or leak producedures (6)

d. health hazard data (7)

Term
Who runs the Worker's Compensation program?
Definition

a. the employer

b. the city

c. the state

d. the federal government

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