Cookery Module 2

What do you call the process of removing food and other types of soil from a surface such as dish, glass or cutting board?

• Bleaching

• Cleaning

• Sanitizing

• Washing

Where do we use acid cleaners?

• On mineral deposits that detergents cannot remove.

• On heavy accumulations of soil.

• On surfaces where grease has burned on.

• On routinely washing kitchen tools and equipment.

When do we use detergent cleaners?

• On mineral deposits that detergents cannot remove.

• On heavy accumulations of soil.

• On surfaces where grease has burned on.

• On routinely washing kitchen tools and equipment.

Which of the following chemicals is not an approved sanitizer?

• chlorine

• iodine

• sodium hydroxide

• quaternary ammonium

This procedure is done using heat, radiation or chemical solutions.

• bleaching

• cleaning

• sanitizing

• washing

How long is the contact time when using iodine as chemical sanitizers?

• 7 minutes

• 10 seconds

• 20 seconds

• 30 seconds

Which of the following is not the method of using heat to sanitize surfaces?

• bleaching

• hot air

• hot water

• steam

Which one does not influence the effectiveness of chemical sanitizers?

• concentration

• contact time

• reduction

• temperature

The surface of equipment or utensil that food normally comes into contact.

• food-contact surface

• tools-contact surface

• equipment-contact surface

• work area

What is the cleaning agent you can use to remove heavy accumulations of soil that are difficult to remove?

• abrasive cleaners

• acid cleaners

• detergents

• solvent cleaners