cleaning and sanitizing

It is the process of removing food and other items of soil from a surface, such as a dish, glass, or cutting board.

• A. Cleaning

• B. Disinfecting

• C. Sanitizing

• D. wASHING

It is used periodically on surfaces where grease has burned on. They are often called greasers.

• A. Abrasive cleaners

• B. Acid cleaners

• C. Detergents

• D. Solvent cleaners

Use these cleaners to remove heavy accumulation s of soil that are difficult to remove with detergents.

• A. Abrasive cleaners

• B. Acid cleaners

• C. Detergents

• D. Solvent cleaners

The presence of too little sanitizing agents will result in an adequate reduction of harmful microorganisms.

• A. Chemicals

• B. Concentration

• C. Heat

• D. Temperature

It is done using heat, radiation, or chemicals.

• A. Chemicals

• B. Concentration

• C. Contact time

• D.Heat

These are use to penetrate soil quickly and soften it.

• A. Abrasive

• B. Acid Cleaners

• C. Detergents

• D. Solvent cleaners

It is effective on a wide variety of bacteria; highly effective; not affected by hard water; generally ineffective.

• Chlorine

• Iodine

• Quaternary ammonium

• Solvent

It forms brown color. that indicates strength.

• A. Chlorine

• B. Iodine

• C. Quaternary Ammonium Compounds

• Solvent

Nontoxic, odorless, corrosive, nonirritating, stable to heat and relatively stable in the presence of organic matter; active over a range wide pH range.

• A. Chlorine

• B. Iodine

• C. Quaternary Ammonium Compounds

• D. Solvent

It is the most common method used in restaurants in cleaning the dishes.

• Hot water

• Lukewarm water

• C. Steam

• D. Hot AIR