IN  ANSWERING  QUESTIONS  3-48  THROUGH  3-56, SELECT  THE  TYPE  OF  MACHINE  THAT  MATCHES THE  DESCRIPTION  GIVEN  AS  THE  QUESTION. 3-48. The disk has a wavy surface that agitates  the  vegetables  in  such  a manner  that  they  continually present  new  surfaces  for  action  by the  abrasive  material. 1. Vegetable  peeler 2. Vegetable  cutter 3. Vegetable cutter and slicer 4. Vegetable  shaper 3-49. Makes three classes of cuts of vegetables— shredded,  sliced,  and grated--without  the  use  of attachments  or  removable  parts. 1. Vegetable  shaper 2. Vegetable  cutter 3. Vegetable cutter and slicer 4. Vegetable  peeler 3-50. The machine may be used to do as many as three different cutting jobs at once. 1. Vegetable  shaper 2. Vegetable  cutter 3. Vegetable  cutter  and  slicer 4. Vegetable  peeler 3-51. The machine may be used to cut french fries. 1. Vegetable  shaper 2. Vegetable  cutter 3. Vegetable cutter and slicer 4. Vegetable  peeler 3-52. The machine has parts that should be oiled daily to prolong its life and efficiency. 3-53. Has seven safety precautions that you  must  follow  when  operating. 1. Meat  saw 2. Meat  chopper 3. Meat  slicer 4. Meat  tenderizer 3-54. Must  wash  and  sanitize  this  machine properly after every 4 hours of continued  use. 1. Meat  saw 2. Meat  chopper 3. Meat  slicer 4. Meat  tenderizer 3-55. This machine is portable and is used to grind meats. 1. Meat  saw 2. Meat  chopper 3. Meat  slicer 4. Meat  tenderizer 3-56. Is equipped with a safety device that  automatically  stops  the machine  when  the  cover  (shield)  is raised. 1. Meat  saw 2. Meat  chopper 3. Meat  slicer 4. Meat  tenderizer 3-57. For which of the following meat-cutting jobs should you use a knife having a long, wide blade? 1. Boning  beef 2. Slicing  raw  steak 3. Carving  cooked  roasts 4. Slicing  bread 1. Vegetable  shaper 2. Vegetable  peeler 3. Vegetable  cutter 4. Vegetable  cutter  and  slicer 25