Clean, Sanitize and Store Kitchen Tools and Equipment

Wash glassware first before greasy pots and pans.

• TRUE

• FALSE

Keep dishwashing liquid out of the reach of children.

• TRUE

• FALSE

Dishes cannot be washed easily if you keep them under the water while

scrubbing them for particles to lift away. Bring the dish out of the water to

check for any missed spots.

• TRUE

• FALSE

To remove stains from the cutting board, you can use the following

procedure: wet the stained area with water and sprinkle it with salt and

allow the salt to melt undisturbed for twenty-four hours.

• TRUE

• FALSE

Soil are affected by temperature in varying degrees.

In the presence of a cleaning solution most soils become more readily

soluble as the temperature increases.

• TRUE

• FALSE

Mechanical force is as simple as hand scrubbing with a brush or as

complex as turbulent flow and pressure inside a pipeline.

• TRUE

• FALSE

Chemical concentrations varying degrees of food soil will be deposited on

the equipment during production.

• TRUE

• FALSE

Tolerate a broad range of environmental conditions is the characteristic of

ideal chemical sanitizer

• TRUE

• FALSE

Cleaned and sanitized equipment and utensils must be handled properly

to minimize contamination of food contact surface

• TRUE

• FALSE

Chemicals involves the use of hot water or steam.

• TRUE

• FALSE