Cert III Commercial Cookery Practice Questions - SIT30821 Certificate III In Commercial Cookery Exam

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When correctly using a chef's knife for dicing mirepoix in a commercial kitchen, which WHS practice is paramount to prevent lacerations?

Maintaining a sharp blade and using a claw grip with the guiding hand. Cutting towards your body for better control Storing knives loosely in a drawer with other utensils Using a blunt knife to prevent accidental cuts

Correct Answer:

Maintaining a sharp blade and using a claw grip with the guiding hand.

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