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Assignment Questions - 14164_351
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Assignment Questions - 14164_353
3-40. Which  of  the  following  sources 3-41. 3-42. 3-43. provide(s)  engineering  personnel with complete technical information on  airflow,  electrical characteristics, and other data of primary  use  concerning  ventilator hoods? 1. Material  safety  data  sheets (MSDSs) 2. Planned maintenance system (PMS)  cards 3. NAVSEA Technical Manual 4. Shipboard   Foodservice Equipment Catalog You should use a dough trough to perform what purpose? 1. To mix dough 2. To  knead  dough 3. To  ferment  dough 4. To  proof  dough Dough  troughs  are  of  various lengths  and  are  designed  to  hold approximately how many pounds of dough per foot of space? 1. 50 2. 70 3. 90 4. 100 How much time is required for a dough  proofer  to  attain  the  proper atmosphere  for  proofing? 1. 15 minutes 2. 30 minutes 3. 45 minutes 4. 60 minutes 3-44. 3-45. 3-46. 3-47. Steam  pressure  passing  through  the steam coils of the proofer should never  be  allowed  to  exceed  what maximum pounds per square inch? 1. 15 2. 25 3. 35 4. 45 For what reason is the platform on the bread slicer where the bread is placed  angled  at  45  degrees? 1. So that bread will not be torn while  being  sliced 2. To guard your fingers from the blades 3. To allow half of the blades to go  in  the  opposite  direction 4. To force the bread down on the cutting  blade The  quantity  of  vegetables  loaded into  the  vegetable  peeler  should not exceed what percentage of the total  hopper  capacity? 1. 44 2. 55 3. 66 4. 77 If the abrasive surfaces of the vegetable  peeler  are  kept reasonably clean, a load of vegetables  should  be  satisfactorily peeled  in  what  approximate  time? 1. 1 minute 2. 2 minutes 3. 30 seconds 4. 45 seconds 24

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