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Assignment Questions - 14164_347
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Assignment Questions - 14164_349
3-8. The safety valve on the steam-jacketed  kettle  is  installed to accomplish what purpose? 1. Add more heat to the kettle during  cooking 2. Remove  residual  water  from  the steam  within  the  kettle 3. Prevent the kettle from overheating 4. Keep  the  kettle  from  exploding by releasing excess steam pressure 3-9. What does the signal light that is provided for each thermostat on the electric griddle indicate when it flashes on and off? 1. The grill is still warming up and has not reached the desired temperature 2. The  grill  is  maintaining  the correct  temperature  while  in use 3. The  grill  is  overheating  and should be turned down or off 4. The grill has just warmed beyond  the  preset  temperature 3–10. Before  starting  griddle  cleaning procedures,  you  must  perform  which of  the  following  preparation  tasks? 1. Use a cellulose sponge to dry up any liquid 2. Remove  grease  traps  and  empty any  grease 3. Get a container of hot soapy water  for  cleaning 4. Secure  electrical  power  at  the main  source  of  power 20 3-11. After the grill has been thoroughly cleaned, you must preheat it to 400°F. Once  this  temperature  is reached  you  should  spread  a  light film of cooking oil over the surface of the grill. You  should then wait 2 minutes, wipe the surface  clean  of  excess  oil,  then repeat. What is this procedure called? 1. Blueing 2. Browning 3. Seasoning 4. Glazing 3-12. The  tilting  skillet  has  a  secondary thermostat that acts as a high-limit cutoff. It disables the power  circuit  when  the  temperature exceeds  what  level? 1. 400°F 2. 425°F 3. 450°F 4. 460°F 3-13. What does the size of a deep-fat fryer  indicate? 1. The number of pounds of french-fried  potatoes  that  can be prepared per minute 2. The number of pounds of french-fried  potatoes  that  can be prepared per hour 3. The number of pounds of french-fried  potatoes  that  can be prepared in 5 minutes 4. The total number of french-fried  potatoes  that  can be prepared at one time

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