TLE ACTIVITY

What is the first step in the proper procedure of washing dishes?

• Washing in hot water

• Scraping and removing leftover food

• Soaking in detergent

• Prerinsing with lukewarm water

What is the recommended water temperature for washing dishes to ensure cleanliness?

• 80ºF

• 100ºF

• 120ºF

• 140ºF or higher

What is the purpose of prerinsing the dishes?

• To sterilize them

• To make dishes look shiny

• To remove food particles before washing

• To apply soap evenly

What step is commonly performed first when cleaning pots, pans, or silverware?

• Soaking

• Drying

• Sterilizing

• Rinsing

Which of the following is the most common type of cleaning agent used in kitchens?

• Abrasives

• Degreasers

• Acids

• Detergents

Why is it important to clean and sanitize kitchen premises in addition to tools and utensils?

• To make the kitchen look good only

• To prevent food contamination and ensure food safety

• To lessen the workload of kitchen staff

• To avoid wasting water and cleaning supplies

What protective equipment should be worn when cleaning kitchen premises?

• Gloves, face mask, and apron

• Cap, gloves, and shoes

• Sunglasses, apron, and hat

• Helmet, gloves, and boots

When cleaning walls, which of the following steps should come FIRST?

• Wash with soap and water

• Disinfect with chemical solution

• Dust using broom, brush, or vacuum cleaner

• Wipe wall from bottom to top

What is the correct way to mop the floor to avoid stepping on the cleaned area?

• Move sideways while mopping

• Mop in circles until dry

• Work on the surface within reach and move backward

• Start in the center of the floor and move outward

Which of the following is a general rule in using and cleaning kitchen equipment?

• Store equipment anywhere as long as it is not blocking the way

• Do not read the manufacturer’s instructions

• Leave equipment unplugged and uncleaned after use

• Regularly check equipment for preventive maintenance