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AIT Prep > NAIT Modules > Flashcards

NAIT Modules Flashcards

1
Q

What does a pyrometer measure?

A

The internal temperature of the oven.

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2
Q

What application allows for the reversing of the rotating oven shelves?

A

Reverse Polarity

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3
Q

What is the reset switch used for?

A

To turn a machine on after it has stopped because of an overload during mixing.

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4
Q

If the doughnut fryer pilot light keeps going out, it would be wise to check…

A

The Thermo-Coupler

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5
Q

What is the pulley system called that allows a change of speed in a stand mixer?

A

Reeves Belt Drive

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6
Q

When the steam is not working properly in the oven, one of the first things to check is…

A

The Solenoid

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7
Q

What is the role of a shear pin?

A

Shear pins are designed to break and protect the expensive parts of the machine

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8
Q

What do fluid drive motors allow for?

A

Smooth Start-Ups

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9
Q

Under what government body is WHMIS implemented?

A

Federal, Provincial and Territorial

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10
Q

What is WHMIS designed to do?

A

~ Increase awareness of workers

~ Decrease frequency of accidents/health hazards

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11
Q

What are the 3 major components of WHMIS?

A
  1. Labels
  2. MSDS
  3. Worker Education
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12
Q

What are the 6 prerequisite programs for FSEP?

A
  1. Premises
  2. Transportation
  3. Equipment
  4. Personnel
  5. Sanitation/Pest Control
  6. Recalls
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13
Q

What is the most important factor in carrying through with HACCP?

A

Trained Workers

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14
Q

What 7 components must be on a supplier label?

A
  1. Product Identifier
  2. Hazard Symbols
  3. Risk Phases
  4. Precautionary Measures
  5. First Aid Measures
  6. Supplier Identifier
  7. Reference to a MSDS
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15
Q

What are the 7 principles of the HACCP approach?

A
  1. Assessment of the hazard
  2. Determining Critical Control Points
  3. Establishing Critical Limits
  4. Establish monitoring procedures
  5. Establish corrective action
  6. Establish effective record-keeping
  7. Establish verification procedures
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16
Q

What is a Volt?

A

The amount of electrical “pressure” (V)

17
Q

What is Current?

A

The electrical flow rate (Amps)

18
Q

What is Resistance (in Electrical Power)?

A

The capacity of flow of the wiring (Ohms). The higher the Ohms, the more build-up there is of heat, which can be potentially detrimental to the wiring system, or else a fire hazard.

19
Q

What are Watts?

A

The actual measurement of electrical power.

20
Q

What are the 3 things required to start a fire? (Hint: In order to put out the fire, one of these three elements must be removed)

A
  1. Oxygen
  2. Fuel source
  3. Either a source of heat or else something to cause ignition
21
Q

What are the 3 classes of fires that bakers are concerned with?

A
  1. Class A: Ordinary combustibles such as paper and wood
  2. Class B: Flammable liquids such as frying oil.
  3. Class C: Electrical equipment causes by faulty wiring.
22
Q

What are Class A Fire extinguishers used for?

A

Class A: “Ordinary Combustibles” such as wood, paper, cloth, and cardboard fires. These extinguishers contain water.

23
Q

What are Class B Fire Extinguishers used for?

A

Battle fires from gasoline, paints (oil-based), oils, and cooking grease. Contains CO2 or Sodium Bicarbonate

24
Q

What are Class C Fire Extinguishers used for?

A

Battle electrical fires. Contains CO2 or Sodium Bicarbonate

25
Q

What are Class D Fire Extinguishers (yellow) used for?

A

Tackle combustible metal fires such as magnesium, sodium, or lithium. This is the only extinguisher that can put out combustible metal fires, and are super expensive.

26
Q

What are Class ABC Fire Extinguishers used for?

A

(Most commonly used extinguisher)

  • Multi-purpose extinguisher. Will battle all classes except “D”
  • NOT recommended for kitchen fires.
  • Contains either ammonium phosphate or a foam agent
  • Makes a mess, as it sprays a dry powder.
27
Q

What are the 4 Steps to handle a Fire Extinguisher?

A
  1. Pull the pin at the top of the extinguisher that keeps the handle from being accidentally pressed
  2. Aim the nozzle toward the base of the fire. Stand approx 8 ft away from the fire
  3. Squeeze the handle to discharge the extinguisher
  4. Sweep the nozzle back and forth at the base of the fire. After the fire appears to be out, watch carefully, as it may re-ignite.
28
Q

What does GHS stand for?

A

Globally Harmonized System of Classification and Labelling of Chemicals.

29
Q

What does SDS stand for?

A

Safety Data Sheets

30
Q

What are the 3 main hazard groups of GHS?

A
  1. Physical Hazards
  2. Health Hazards
  3. Environmental Hazards
31
Q

What are MSDS?

A

Material Safety Data Sheets - These contain more detailed and technical information than is found on a WHMIS label. MSDS must be provided for every hazardous material in the workplace, and updated every 3 years.

32
Q

How are Hazard symbols represented?

A

Heavy round border with easily recognizable symbols

33
Q

Define a hazard.

A

Hazard - describes the potential for harm, whether it be biological, chemical, or physical.

34
Q

What is FSEP?

A

Food Safety Enhancement Program - application and implementation of HACCP via Agriculture and Agri-Food Canada.

35
Q

What are the 6 Prerequisite Programs of FSEP?

A
  1. Premises - outside property, building, water availability
  2. Transportation and storage - food carriers, temp control, chemical storage control
  3. Equipment - design, installation, maintenance, calibration
  4. Personnel - training, hygiene, health requirements
  5. Sanitation and pest control - hand washing stations, washrooms, pest control locations and documentation
  6. Recalls -procedures for such, distribution records
36
Q

What are the 2 characteristics of FSEP?

A
  1. Prerequisite Programs

2. Hazard Analysis

37
Q

By what Government Lobby is FSEP implemented/regulated?

A

Federal

AIT Prep (14 decks)

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