| |
ASSIGNMENT 3
Textbook Assignment:
“Foodservice Equipment,” chapter 4, pages 4-1 through 4-28.
3-1.
You should observe which of the
following general precautions
before attempting to operate any
foodservice equipment?
1.
Know the telephone numbers and
methods of reporting
emergencies
2.
Know the location of all safety
and emergency switches
3.
Determine the location of the
fire extinguishers
4.
Each of the above
3-2.
As a general precaution, how should
nonessential equipment operation be
handled in the event of continuous
ship movement?
1.
Caution should be exercised
during operation
2.
Rings and watches should be
removed and any loose clothing
eliminated
3.
Equipment should only be
operated if it is permanently
mounted
4.
Machine operation should be
discontinued and equipment
turned off
3-3.
You are required to perform which
of the following tasks before any
major cleaning evolution involving
electrical equipment?
1.
Tag-out the equipment according
to the tag-out bill
2.
Notify the medical department
so that they can supervise the
evolution
3.
Notify your supervisor of the
scheduled evolution
4.
Attend safety training provided
by the ship’s safety officer
3-4.
3-5.
3-6.
3-7.
Undue health hazards may be avoided
when using foodservice equipment by
carrying out which of the following
measures?
1.
Follow correct operating
procedures
2.
Adhere to proper cleaning
schedules
3.
Give equipment adequate
preventive maintenance
4.
Each of the above
You should use what type of water
to recharge the vacuum system of
the
1.
2.
3.
4.
The
electrical steam-jacked kettle?
Mineral
Regular tap
Distilled
Condensed
size of steam-jacketed kettles
varies over what specific gallon
capacity range?
1.
4 to 45
2.
4 to 80
3.
5 to 45
4.
5 to 80
When you are operating a
steam-jacketed kettle, which of the
following actions can have
dangerous consequences?
1.
Filling the kettle
three-fourths full
2.
Closing the safety valve when
you are turning on the steam
3.
Cleaning the kettle with
boiling water
4.
Using the faucet at the bottom
of the kettle to remove gravies
or sauces
19
|
