Kitchen Tools and Equipment Quiz

Kitchen Tools and Equipment Quiz

7th Grade

10 Qs

quiz-placeholder

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Kitchen Tools and Equipment Quiz

Kitchen Tools and Equipment Quiz

Assessment

Quiz

Hospitality and Catering

7th Grade

Medium

Created by

Cabacungan Joy

Used 12+ times

FREE Resource

10 questions

Show all answers

1.

OPEN ENDED QUESTION

3 mins • 1 pt

The right cleaning agent must be selected because not all cleaning agents can be used on food contact surfaces.

Evaluate responses using AI:

OFF

2.

OPEN ENDED QUESTION

3 mins • 1 pt

Sanitizing is done using heat, radiation or chemicals.

Evaluate responses using AI:

OFF

3.

OPEN ENDED QUESTION

3 mins • 1 pt

In abrasive cleaners, if this is not properly cleaned, food that comes into contact with these surfaces could become contaminated.

Evaluate responses using AI:

OFF

4.

OPEN ENDED QUESTION

3 mins • 1 pt

Steam, hot water and hot air are the cleaning agents.

Evaluate responses using AI:

OFF

5.

OPEN ENDED QUESTION

3 mins • 1 pt

Chlorine, iodine, or quaternary ammonium are the chemicals that can be used in sanitizer testing.

Evaluate responses using AI:

OFF

6.

OPEN ENDED QUESTION

3 mins • 1 pt

Before you sanitize the item, you must first wash it properly.

Evaluate responses using AI:

OFF

7.

OPEN ENDED QUESTION

3 mins • 1 pt

Cleaned items must be exposed to the temperature of 165oF (74oC) for at least 30 seconds.

Evaluate responses using AI:

OFF

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