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Culinary Arts > Chapter 10 > Flashcards

Chapter 10 Flashcards

1
Q

What percent of fires in restaurants are due to either faulty wiring or improper use of equipment?

A

33%

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2
Q

What class of fire is a fire involving combustible cooking oils or fats?

A

Class K

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3
Q

This class of fire mostly occurs in food storage rooms and restrooms.

A

Class A

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4
Q

This type of extinguisher should be used on a fire involving the deep-fat fryer.

A

Class K

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5
Q

Carbon dioxide extinguishers should be used on these types of fires.

A

B and C only

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6
Q

The extinguisher that is filled with a fire-retardant powder that interrupts the chemical action that sustains fires is called a…

A

Multipurpose dry chemical extinguisher

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7
Q

This fire detector uses a beam of light locked inside the device to react to smoke or flame.

A

Photoelectric

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8
Q

Restaurant and food service employees should wear shoes that are…

A

Heat resistant

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9
Q

An APW fire extinguisher is used for this type of flammable material.

A

Wood, paper, cloth and cardboard

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10
Q

A type of fire detector triggers an alarm when the temperature rises faster than a present number of degrees per minute

A

Rise of rate

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11
Q

A fire involving cord or outlet

A

C fire

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12
Q

Type of extinguisher used on a fire in a trash can

A

Class A or A/B/C

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13
Q

How wide should all aisles in serving and dining areas?

A

4 feet

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14
Q

What class of fire are Air-pressurized water extinguishers used for

A

Class A

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15
Q

Carbon dioxide extinguishers are used for what class of fires

A

Class a B or C

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16
Q

Extinguishers that are filled with fire retardant powder that interrupts the chemical action that sustains fire

A

Multipurpose dry chemical

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17
Q

This detector uses a small electric current to detect combustion particles from smoke, heat, or flames

A

Ionization

18
Q

This detector uses infrared and ultraviolet sensors that respond to the movement of flame, or two it’s radiant energy.

A

Flame detector

19
Q

The least serious degree of burn

A

First degree

20
Q

This type of burn is painless because damage to the nerves means the burn area does not have feelings

A

Third degree

21
Q

A fire detection device that contains a metal strip or disk that closes against an electric contact and starts the alarm went up preset temperature is reached

A

Thermostat

22
Q

When carrying hot food, food handlers should

A

Warn others that they are coming through

23
Q

An that area that has the highest number of slips, trips, and falls

A

Steps, floors, and pavement

24
Q

The floor should be cleaned…

A

Once a day

25
Q

If liquid is spilled while customers are in the area of the spill…

A

Block the area, put up signs warning customers, and clean it up

26
Q

Never stand on a straight ladder’s…

A

Top two rungs

27
Q

When lifting a load, bend from the…

A

Knees and lift with the legs

28
Q

When carrying loads, remember to…

A

Keep stomach muscles firm and tuck in the lower back

29
Q

Do not attempt to fight a fire that is greater than how many feet

A

3 feet

30
Q

The most serious degree of a burn is a…

A

Third degree

31
Q

Heat detectors are activated by a significant…

A

Increase in temperature

32
Q

Managers should schedule at least one person on every shift was trained and certified in…

A

CPR and the Heimlich maneuver

33
Q

The malicious and deliberate burning a property is called…

A

Arson

34
Q

Straight ladders should reach how many feet above the spot where the top of the ladder should rest

A

3 feet

35
Q

If that employee needs to store a heavy item, where should it be stored

A

At waist level on the shelf

36
Q

A class B fire extinguisher should be used for…

A

Flammable liquids

37
Q

Who is responsible for creating a safe environment

A

Everyone

38
Q

To prevent the grease fires, schedule regular cleaning of…

A

Hoods and filters

39
Q

How often should Hoods and ducts be cleaned by a professional contractor

A

Every six months

40
Q

A person who is not breathing and has no pulse can be helped by…

A

CPR

Culinary Arts (12 decks)

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