CLEAN AND MAINTANCE EQUIPMENT

Compositions of simple syrup are..

• 1:3 (sugar:water)

• 1:1 (sugar:water)

• 3:1 (sugar:water)

• 4:8 (sugar:water)

One of the tips in cleaning bar tools is …

• Not wearing loose clothing

• Not leaving equipment to ‘run’ when not needed

• The water in the wash sink should be 120 F

• Call in technicians

As part the initial training all of the service personnel should be choached in handling equipments and glasswares

• True

• False

One of handling of newly washed equipment and glasswares is ...

• Taking personal responsibility for own safety

• Clean drainage pipes with boiling water

• Back flush at end of day

• The fingers should never touch the inside of the glass nor the rim nor outside of the glass below the rim as far as down as lips may touch it

One of step to make schedule of cleaning mechine is …

• List items to clean

• List items to throw away

• used by every venue

• Most venues undertake ‘preventative maintenance’

All glasses should be air dried by inverting then into deeply corrugated drain board, a ware rack is tips of ...

• Cleaning vegetable tool and equipment

• Cleaning bar tool, equipment and glassware

• Cleaning hotel and park area

• Cleaning restaurant area and equipment

one of types of glassware is ...

• a cup

• dinner plate

• highball glass

• long bar spoon