Dishwashing Procedures Quiz | HM 101 Introductory Culinary Skill

What should you use to clean sinks before and after washing dishes?

• Bleach

• Comet or Ajax

• Vinegar

• Baking soda

Where should the water be hot and soapy?

• Rinse sink

• Sanitize sink

• Wash sink

• All sinks

___________ a sink half full of water to make a sanitizer container

• Use 5 sanitizer tablets

• Use 10 sanitizer tablets

• Use 8-oz. bleach

• Use regular water

Why should you not mix sanitizer tablets and bleach?

• It will stain the dishes

• It produces a toxic chemical gas

• It will not clean effectively

• It will cause the water to overflow

What should you do with visible food on dishes before washing them?

• Leave it on the dishes

• Scrape it into the garbage can

• Rinse it off in the sink

• Wipe it with a towel

Which of the following should not be put in the sink?

• Plates

• Knives

• Cups

• Spoons

What is the purpose of the control knob on the wall above the sink?

• To adjust water temperature

• To fill the sanitize sink with diluted sanitizer solution

• To control water pressure

• To drain the sink

Explain why it is important to use clean, dry towels for drying dishes.

• To prevent water spots

• To avoid spreading bacteria

• To make dishes shine

• To save water

What should you do if the water in the sinks becomes cool or dirty?

• Add more soap

• Drain, clean, and refill the sinks

• Use a different sink

• Add hot water

Why is it important to have food strainers in place?

• To catch food particles and prevent sink backup

• To make cleaning easier

• To save water

• To keep the sink shiny