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PAST II. ENUMERATION (19 points) Direction: Enumerate what is being asked. B. Give Three Equipment used in kitchen A. Three steps in effective sanitizing 31 34 35 36. 32 10 C. Give two hazards in the kitchen 37 38.
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Sagot :

Answer:

B.

  • Chef's Knife.
  • Mixing Bowls.
  • Cutting Boards.

A.

  1. Preparation. Remove loose dirt and food particles. ...
  2. Cleaning. Wash with hot water (60 °C) and detergent. ...
  3. Sanitising (bacteria killing stage) ...

C.

  • Knife cuts.
  • Burn hazards.

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