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WorksheetsHMT111, R1915 G1 Practical 6
Total questions: 10
Worksheet time: 8mins
Mention the accurate temperature requirements for plain sanitization in the hotel industry:
47˚C
77˚C
45˚C
43˚C
Mention the name of the section where cutlery, crockery, and glassware are cleaning in the hotel industry:
Ware wash
Pot wash
Manual wash
Wash-up area
Which polish mostly used in the restaurant equipment cleaning:
Silvo
Brasso
Vinegar
Both A&B
Plate powder is mixed with water to remove the ____________ while rubbing over the articles after drying.
Scratches
Tarnish
Shine
All of the above
Enlist the name of the following methods of cleaning is not suitable for the cleaning knife and fork:
Silver dip
Plate powder
Burnishing machine
Polivit plate
The dishwashing machines are usually _____________ by __________ people, divide their task like to sort soiled items for cleaning by machine and to collect the clean ware as well:
Start, two
Operated, two
Start, only one
Operated, three
Mention the duties and responsibility has been conducted by the scullery staff in the hotel industry:
Ensuring a constant supply of clean pots, pans, and other kitchen utensils
Withdrawing the damaged utensils from use
Keeping the kitchen clean and hygienic
All of the above
Select the correct option for chemical sanitization about the exact quantity of chlorine added to one gallon of water is:
1/4 Oz
3/4 Oz
1 Oz
1/2 Oz
Enlist the name of the following methods that we placed aluminum metal in a container with washing soda to clean silverware :
Silver dip
Plate powder
Burnishing machine
Polivit plate
When dishes are stacked in racks that slide into the machines where they are sprayed with hot water and detergent from above and below inside the machine, mention the type of the machine:
Brush type
Agitator
Spray
Manual
