Cleaning and Sanitizing kitchen tools and equipmet

A. Which of the following is correct on cleaning and sanitizing kitchen tools, equipment and kitchen premises? Click on your answer

• Cleanliness is vital in every kitchen where food is prepared, cooked and served.

• Stainless steel is mostly used in the kitchen and most popular because it is lightweight and less expensive.

• Glass are practical for top or surface cooking.

• The use of vinegar added to water is a good disinfectant and stain/grease remover.

• Storing moist utensils will attract cockroaches and wet shelves can develop disagreeable odor.

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

Which of the following is commonly known as 'degreasers'?

• Detergents

• Solvent Cleaners

• Acid Cleaners

• Abrasives

Which among the following cleaning agents are solvents or any substance used to wash table wares, surfaces and equipment?

• Abrasives

• Acid cleaners

• Detergents

• Solvent Cleaners

These are cleaning agents that are generally used to remove heavy accumulations of soil that are difficult to remove. These products must be carefully used to avoid damage to the surface being cleaned.

• Detergents

• Solvent Cleaner

• Acid Cleaners

• Abrasives

Dish washing soaps and liquids are examples of cleaning compounds as ___________________

• Abrasives

• Acid Cleaners

• Solvent Cleaners

• Detergents

In washing the dishes, what is the proper order of stacking the dishes?

Which should be the last to wash?

• cups

• glasses

• pans

• silverware

It is the method of cleaning equipment that requires disassembly for proper cleaning.

• Foam

• High pressure

• CIP

• COP

Cleaned and sanitized equipment and utensils must be: Click on your answer.

• stored in clean storage areas

• handled properly to minimize contamination of food contact surface

• cups, bowls and glasses must be inverted for storage