Quiz #3

1. Which of the following is the most appropriate method for sanitizing a cutting board after preparing raw meat?

• 1. Rinsing with cold water 

• 1. Using hot soapy water 

• 1. Applying a sanitizing solution approved for food contact surfaces 

• 1. Wiping with a dry cloth 

2. What is the recommended storage practice for knives in a commercial kitchen?

• 1. In a drawer with other utensils 

• 1. On a magnetic strip or knife block 

• 1. In dishwasher 

• 1. On an open counter 

3. Why is it important to regularly clean and sanitize food processors?

• To prevent the build-up of food particles that can harbor bacteria

• To maintain the appliance’s appearance

• To prevent damage to the motor

• None of the above

4. Which of the following is NOT recommended when cleaning a nonstick pan?

• 1. Drying with a towel immediately after washing 

• 1. Washing with warm soapy water 

• 1. Scrubbing with abrasive pads 

• 1. Using a soft sponge 

5. What should be done before storing utensils, dishes, or cooking tools in a kitchen?

• 1. They should be wiped with a dry cloth 

• 1. They should be stacked while still wet 

• 1. They should be cleaned, sanitized, and dried properly 

• 1. They should be left to air-dry 

7. What is the most suitable material for storing food in a freezer to prevent contamination?

• 1. Lunchbox

• 1. Ordinary plastic will do

• 1. Plate

• 1. Plastic bags or airtight containers

7. 7. How often should cleaning and sanitizing be done for kitchen equipment that comes into direct contact with food?

• 1. Once a week 

• 1. After each use 

• 1. Once a month 

• 1. Only when visibly dirty 

8. Which of the following is a proper storage method for dry kitchen equipment such as measuring cups and spoons?

• 1. Store them in a drawer without cleaning 

• 1. Clean, dry, and store them in a designated 

• 1. Leave them on the counter for easy access 

• 1. Store them in the sink until the next use 

9. What should you do with kitchen towels used to clean food spills or grease?

• 1. Use them again without washing 

• 1. Wash them immediately in hot water with detergent 

• 1. Leave them on the counter for easy access 

• 1. Store them in the sink until the next use 

10. How often should kitchen tools like spatulas, tongs, and whisks be cleaned and sanitized?

• 1. Once every few days 

• 1. After each use 

• 1. Only when handling raw meat 

• 1. Only after handling raw meat