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

Kitchen Tools and Equipment Quiz

Quiz
•
Hospitality and Catering
•
7th Grade
•
Medium
Cabacungan Joy
Used 12+ times
FREE Resource
10 questions
Show all answers
1.
OPEN ENDED QUESTION
3 mins • 1 pt
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2.
OPEN ENDED QUESTION
3 mins • 1 pt
Sanitizing is done using heat, radiation or chemicals.
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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.
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4.
OPEN ENDED QUESTION
3 mins • 1 pt
Steam, hot water and hot air are the cleaning agents.
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5.
OPEN ENDED QUESTION
3 mins • 1 pt
Chlorine, iodine, or quaternary ammonium are the chemicals that can be used in sanitizer testing.
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6.
OPEN ENDED QUESTION
3 mins • 1 pt
Before you sanitize the item, you must first wash it properly.
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7.
OPEN ENDED QUESTION
3 mins • 1 pt
Cleaned items must be exposed to the temperature of 165oF (74oC) for at least 30 seconds.
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