TLE 7 COOKERY: Module 2

Which is NOT an example of an Abrasive cleaners?

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In sanitizing we use the following methods to remove microorganism and disease causing bacteria, EXCEPT.

• A. hot water

• B. Chemical Sanitizing

• C. Cleaning

• D. Heat

How do we define cleaning in the kitchen area.

• A. is the process of removing dust, dirt and unwanted substances .

• B. is the process of stacking tools and equipment.

• C. is the process of removing microorganisms

• D. is the process of maintaining tools and equipment.

What is the recommended ratio of chlorine and water concentration as sanitizing agent in cleaning out tools and equipment?

• A. 1cup: 4 tbsp

• B. 1tbsp:4cup

• C. 1cup:4cup

• 1tbsp:4tbsp

Which is the true sequence of cleaning and sanitizing process of our kitchen tools and equipment?

• A. Preparation, Cleaning, Sanitizing, Air drying, Stacking

• B. Cleaning, Air drying, Stacking, Preparation, Sanitizing

• C. Sanitizing, Cleaning, Preparation, Air drying, Stacking

• D. Air drying, Stacking, Preparation, Cleaning, Sanitizing

Which of the following cleaning agent below does this picture belong?

• A. Detergent

• B. Degreasers

• C. Acid Cleaner

• D. Abrasive Cleaner

This pertains to the amount of ingredients or parts in relation to the other ingredients or parts, or the mixture of the two ingredients to create a solution.

• A. Temperature

• B. Immersion Time

• C. Concentration

• D. Sanitizing

This chemical sanitizers kills a wide variety of bacteria but is corrosive and irritating to the skin.

• A. Chlorine

• B. Iodine

• C. Quaternary Ammonium

• D. Acetic Acid

What factors does the effectiveness of the chemicals depends upon?

• A. Chlorine,

  Iodine, Quaternary Ammonium

• B. Hot water, Hot air, Steam

• C. Concentration, Temperature, Immersion Time

• D. Preparation, Cleaning, Sanitizing

Which of the following pictures is a clean and sanitized kitchen tools and equipment?

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