How far should cable splices be from the electrode holder?

10 feet

When arc welding make sure there are no cable splices within 10 of the work?

The welding electrode holders must be connected to machines with flexible cables for welding application. Use only insulated electrode holders and cables. There can be no splices in the electrode cable within 10 feet (3 meters) of the electrode holder. Splices, if used in work or electrode leads, must be insulated.

Why must welding cables never be tied to scaffolding or ladders?

Why welding cables must never be tied to scaffolding or ladders? If the cable is caught by moving equipment, the scaffolding or ladder may be upset, causing serious personal injury. Associated with welding power or how much heat and temperature an arc produces.

What connects the electrode holder to the welder?

An electrode holder, commonly called a stinger, is a clamping device for holding the electrode securely in any position. The welding cable attaches to the holder through the hollow insulated handle.

What four variables can the welder select before welding begins?

The welder controls the amperage variable by setting the amperage on the welding machine prior to welding….The term variable as used in this text means something the welder has control of either before welding or during welding.

Welding Current.
Arc Length.
Angle of Electrode.
Speed of Travel.
Selection of Electrode.

What are the two most common areas of a welders body that are burned by light?

Face Hands And Arms Neck And Wrist Ears And Head Light Can Cause Temporary Night Blindness Ultraviolet Infrared Visible Spectral The Base Of A Ladder Should Be Set Out A Distance Equal To The Height To The Point Of Support One-fourth Of Half Of One And A Half Times Twice …

What light is dangerous because the welder Cannot feel the light while being exposed to it and it may pass through clothing?

Cover the burned area with thick, sterile, non-fluffy dressings. ________ light is dangerous because the welder cannot feel the light while being exposed to it, and it may pass through clothing. Ultraviolet.

What should be done if welding Cannot be moved away from other workers in the area?

What should be done if welding cannot be moved away from other workers in the area? Screen off the welding arc with welding curtains that absorb welding light.

What is the single best thing you can do to protect yourself from welding fumes?

A: 1) Keep fumes and gases from your breathing zone and general area 2) Keep your head out of the fumes 3) Use enough ventilation or exhaust at the arc, or both, to keep fumes and gases from your breathing zone and general area.

Do you Weld left to right?

As for welding from left to right vs right to left, learn it all as long as you maintain the correct drag angle in all positions. I’m assuming you are talking about MIG, but this applies to any welding. You should be able to weld left to right, and right to left with either hand.

What is the correct motion for cutting?

The knife should perform a rocking motion during cutting: the front top portion of the blade should stay on the cutting board during all times when cutting (or at least the majority of the cutting time), and the rest of the blade should go up and down.

What are the basic cutting techniques?

We’ll be going into the most basic of cuts that you run into for typical recipes.

Batonnet. In French, “batonnet” means “little stick”.
Julienne / matchstick / alumette.
Medium Dice.
Small Dice.
Brunoise.
Fine Brunoise.
Mince.
Chiffonade.

What type of motion should you use when cutting with a chef’s knife?

Cuts are made downward with a rocking motion from the tip to the end of the blade. The knife is not sawed back and forth through foods.

How do you keep food while cutting?

Hold the food steady with your non-knife hand, curling your fingers into a claw and tucking your knuckles underneath. Place the tip of the blade against the cutting board with the flat of the blade resting against your knuckles.

What are the 4 basic types of cuts?

Here Are The 4 Basic Types Of Cuts

Baton. When you see steak fries or chips, they are typically going to be cut into a baton that is about 8 mm thick.
Julienne. A julienne cut is often called the matchstick cut.
Paysanne. This is the cut that is used most often.
Chiffonade. For cutting up leafy vegetables and herbs, you will use a chiffonade.

What are the three basic cutting techniques?

Knife Cutting Techniques | A Culinary Lesson from Chef Blake

Dicing: Dicing is making a cut into a cube-shape.
Mincing: Mincing is a fine, non-uniform cut.
Julienne: This cut looks like a matchstick and has the nickname “shoestring.” This cut is usually used for vegetables like celery and onion.

What is the difference between a julienne cut and a Batonnet cut?

Julienne and bâtonnet are long, rectangular cuts. Related cuts are the standard pommes frites and pommes pont neuf cuts (fancy names for French fries) and the allumette (or matchstick) cut. The difference between these cuts is the final size. Julienne cuts are 1/8 inch in thickness and 1-2 inches long.

What is matchstick cut?

Julienne; referred to as the allumette when used on potatoes, and sometimes also called the “matchstick cut” (which is the translation of “allumette” from French), the julienne measures approximately 1⁄8 by 1⁄8 by 1–2 inches (0.3 cm × 0.3 cm × 3 cm–5 cm). It is also the starting point for the brunoise cut.

What is Jardiniere cut?

Jardiniere is a French cooking term meaning to cut a vegetable into thickish batons. This is the size of vegetables commonly used in frozen vegetable mixes. Peel and wash the vegetable, then regularize its shape into a rectangle or square by topping and tailing it and squaring off the sides.

What are the 11 classical knife cuts?

19 Types Of Classical Knife Cuts used in the Kitchen / Food Production

Allumete Cut (Matchstick)
Julienne Cut (Double Matchstick)
Batonette Cut (French Fry Cut)
Brunoise Cut (Square Allumete)
Macedoine Cut (Square Julienne)
Small Dice (Squar Baton)
Medium Dice.
Large Dice.

What is a fine brunoise cut?

Fine brunoise (pronounced “broon-wahz”) is a basic culinary arts knife cut which is essentially a tiny cube measuring 1/16 inch × 1/16 inch × 1/16 inch. It’s produced by first creating a fine julienne and then cutting it into cubes.

What is a brunoise cut?

Brunoise. The brunoise is the finest dice and is derived from the julienne. To brunoise, gather the julienned vegetable strips together, then dice into even 3mm cubes. This cut is most often used for making sauces like tomato concasse or as an aromatic garnish on dishes.

What is the smallest knife cut?

brunoise knife cut

Why should you slice off a small bit of potato on the side before you begin your actual knife cuts?

*REMEMBER, you need to square it off* (Make a flat surface on one side by cutting a small piece off) this allows the potato to lay flat on the cutting board.

What are the 9 guidelines for knives?

9 Rules of Knife Safety

Sharpen your knife.
Always ensure that no one is with arms reach of you when you are using your knife.
Be mindful of the Triangle of Death.
Always cut away from yourself.
When performing finer work, try to get a thumb on the spine (back) of the blade.
When you are able, rotate your work piece, not your knife.

Why you should know basic knife cuts?

Why You Should Know Basic Knife Cuts While properly cut ingredients make dishes more visually appealing, another reason to learn basic knife cuts is to help your food cook uniformity. Larger pieces take more time to cook than smaller pieces of food..

What are the two most important reasons to cut ingredients the same size?

If safety and speed weren’t enough incentive, good knife skills also allow you to cut your food uniformly. Uniformity is important for two reasons. First, pieces of an individual food that are the same size and shape cook at the same rate.

What are the 5 basic knife cuts?

Kitchen Language: What Are The Basic Knife Cuts?

Baton. Thick cut chips or steak fries are cut in chunky batons about 8mm in thickness.
Batonnet. Some common foods cut in this style are French fries and crudites or vegetable sticks for dipping.
Julienne. The julienne is also known as the matchstick cut.
Brunoise.
Paysanne.
Chiffonade.

What are the basic knife cuts and its measurement?

The Basic Types of Cuts Every Cook Should Know

	Basic types of cuts
3/4 in x 3/4 in x 3/4 in		Carré
1/2 in x 1/2 in x 1/2 in		Parmentier
1/4 in x 1/4 in x 2-2.5 in	Bâtonnet	Macédoine
1/8 in × 1/8 in × 2 in	Julienne	Brunoise