6-10. Choose the letter of the correct answer
6. The following are possible risks when using electrically operated kitchen equipment EXCEPT one.
A. Tripping of miniature circuit breakers because of wrong selection in terms of capacity, short-circuiting, etc.
B. Overloading of a circuit by using high-rated kitchen equipment in less rated M.C.B.
C. Successful insulation of P.V.C. wires due to proper use of Electrical Equipment.
D. Short-circuiting of air heaters being used in Hot cases and service counters for continuously long hours of usage
7. These are the production units of any organization whether it is a Hotel, Restaurant, Banquet, or any other business outlet like Fast Food, or roadsir eateries
A. commercial kitchens
B. commercial spaces
C. factories
D. industrial production
8. Why are there signages and warnings about smoking are prominently displayed in establishments?
A. to avoid destruction of life and property
B to guarantee that ashtrays are emptied every day
C. to keep the premises free of carbon dioxide
D. to discipline customers from smoking 9. Which of the following is an acceptable practice in protecting establishments from natural hazards?
A. Check with the Local Authority whether the property is safe for children, B. Ensure that you have a good level of security at your premises.
C. Check at least once every 5 years that roof gutters, down-pipes, and drainage gullies are clear, unobstructed, and free of leaves and vegetation,
D. Ensure that electrical equipment is maximized for different purposes.
10. Which of the following should be done to prevent electrical fault?
A. Improperly wired or ungrounded outlets must be kept hidden.
B. There should be frequent visual inspections of all portable electrical items and fixed electrical wiring.
C. Unsafe work practices must be avoided only when you are supervised, and no one has observed.
D. Occasional maintenance, recording, and monitoring of electrical items should be done by assigned workers.​