ANSWER ME

1. Tools and equipment should always be cleaned and __________ before use.

• SANITIZED

• CLEANING AGENTS

2. Weighing scales should not be turned __________ to remove the residue.

• UPSIDE DOWN

• THREE

• SANITIZED

3. Food mixers should be lubricated frequently in accordance with __________ instructions.

• QUALIFIED

• MANUFACTURER'S

• EXPIRATION

4. The proper dishwashing method is to wash, rinse, and sanitize utilizing the so-called __________ sink method.

• THREE

• TWO

• SIX

5. Store cleaned tools and equipment at least __________ inches above the floor.

• SIX

• TWO

• ONE