Question

1. a bâtonnet cut is most similar in shape to a:

a barrel.
b. ribbon.
c. french fry.
d. matchstick.

1. what is the most important safety precaution when using large equipment?

a remove handguards.
b. do not lock equipment in place.
c. perform proper maintenance and cleaning.
d. leave machines plugged in after each use.

Explanation:

• Question 33: A batonnet cut is a type of food cutting technique. A batonnet is a rectangular - shaped cut, similar in shape to a french fry. A barrel is a cylindrical shape, a ribbon is a long and thin flat shape, and a matchstick is a very thin and long shape.
• Question 34: When using large equipment, proper maintenance and cleaning are crucial for safety. Removing handguards (A) is dangerous as handguards are for protection. Not locking equipment in place (B) can lead to movement and accidents. Leaving machines plugged in after each use (D) is a fire and electrical hazard.

Answer:

1. C. french fry
2. C. Perform proper maintenance and cleaning