REVIEW- CLEANING /SANITIZING KITCHEN

is the process of removing food and other types of soil or dirt from a surface such as a plate, glass, and other utensils

• Cleaning

• Sanitizing

• Washing

• Drying

is the procedure done to reduce harmful organisms in our tools, equipment, and paraphernalia to maintain its safe level.

• Cleaning

• Sanitizing

• Washing

• Drying

Used routinely wash tableware, surfaces, and equipment

• Abrasive cleaners

• Acid cleaners

• Solvent cleaners

• Detergents

Use periodically on surfaces where grease has burned on. Solvent cleaners are often called degreasers.

• Abrasive cleaners

• Acid cleaners

• Solvent cleaners

• Detergents

Use these cleaners to remove heavy accumulations of soil that are difficult to remove with detergents

• Abrasive cleaners

• Acid cleaners

• Solvent cleaners

• Detergents

Use periodically on mineral deposits and other soils that detergents cannot remove

• Abrasive cleaners

• Acid cleaners

• Solvent cleaners

• Detergents

three steps needed to effectively clean and sanitize utensils, except:

• Washing

• Drying

• Steam

• Sanitizing

which is considered as the most effective on a wide variety of bacteria; highly effective and generally cheap. 

• Iodine

• Quaternary ammonium

• Chlorine

• Steam

Which is NOT a factor that can affect the effectiveness of chemicals

• Concentration

• Price

• Temperature

• Contact Time

Which statement is not True

• 1.Always read the labels of cleaning chemicals and sanitizers and follow the instructions.

• 1.All cleaning materials and chemicals must be kept in a safe and dry place away from foods to avoid contamination.

• use food containers for cleaning chemical containers to avoid poison.

• Store kitchen equipment in cupboards or drawers for it will not accumulate dust or dirt.