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Cleaning and Laundry Test: HUNTER

Total questions: 40

Worksheet time: 1hrs 1mins

Name
Class
Date
1.

What does this fabric care instruction mean?

a)

Less than 30 items

b)

Wash at maximum 30 degrees

c)

30 items only

d)

Wash at minimum 30 degrees

2.

How much clothes should you put in the washing machine?

a)

As much as you possibly can.

b)

No more than 3/4 (three quarters) full

c)

Just a couple of items

d)

Fill it right up

3.

What could happen if you continuously forget to empty the lint?

a)

You won't be able to open the tumble dryer door

b)

It may cause the tumble dryer to catch on fire

c)

The tumble dryer will stop working

d)

You will get fined

4.
What is the first step in the laundry process?
a)
Sort
b)
Wash
c)
Fold
d)
Dry
5.
What is the final step in the laundry process?
a)
Fold
b)
Dry
c)
Wash
d)
Put clothes away
6.
What is included on a clothing care label?
a)
Washing/Drying instructions
b)
Bleach/Ironing precautions
c)
Fiber Content
d)
All of these
7.
What other preparations must be done before washing a load of clothes?
a)
Close zippers, hooks, other fasteners
b)
Empty pockets
c)
Mend clothes
d)
All of these
8.
Laundry should be sorted according to:
a)
Color
b)
Fiber and construction
c)
Amount of soil
d)
All of these
9.
The steps for doing laundry may vary, but to know how to wash a garment safely, read the:
a)
Directions
b)
Hang tag
c)
Care Label
d)
Decal
10.

What setting should you turn your dryer on for this symbol?

a)

Regular

b)

Permanent Press

c)

Delicates

11.

How should you dry this piece of clothing if you see this symbol?

a)

In dryer

b)

Hang on clothes line

c)

Drip dry

d)

Lay flat to dry

12.

What temperature should you set your dryer on if you see this symbol?

a)

Hot/High

b)

Warm\medium

c)

Low

d)

Air Dry/No heat

13.

How do you dry something with this symbol?

a)

Hand to Dry

b)

Drip Dry

c)

Do Not Dry

d)

Dry Clean

14.

What temperature should you iron something with this symbol?

a)

Medium Heat

b)

Low Heat

c)

No Heat

d)

Hot Heat

15.

How should you NOT wash something with this symbol?

a)

Machine wash permanent press

b)

Dry Clean

c)

Hand Wash

d)

Machine Wash with cold water

16.

What does this symbol mean?

a)

Dry Clean

b)

Machine Wash

c)

Dry on a triangle

d)

Any bleach

17.

How should you dry something with this symbol?

a)

Hang to dry

b)

Tumble dry no heat

c)

Lay flat to dry

d)

Drip dry

18.
When doing laundry, how can you avoid shrinkage?
a)
put in cool dryer, tumble
b)
stop growing
c)
lay flat to dry
d)
none of the answers
19.
a)

wash cold, no bleach, hot iron, no tumble dry, no dry clean

b)

wash warm, no bleach, warm iron, no tumble dry, no dry clean

c)

wash warn, no bleach, warm iron, tumble dry, dry clean

d)

wash cold, no bleach, warm iron, no tumble dry, no dry clean

20.
a)
b)
c)
d)
21.

which symbol does not belong with this tag

a)
b)
c)
d)
22.
a)
b)
c)
d)
23.
a)

wash warm, any bleach, no iron, no tumble dry, no dry clean

b)

wash warm, no bleach, no iron, no tumble dry, no dry clean

c)

wash hot, no bleach, no iron, no tumble dry, no dry clean

d)

wash cold, no bleach, no iron, no tumble dry, no dry clean

24.

cool water wash, no tumble dry, iron with steam.

a)
b)
c)
d)
25.

wash any temperature, low heat dry, low heat iron

a)
b)
c)
d)
26.
a)

cool water, any bleach, cool iron, no dry clean, tumble dry

b)

cool water, no bleach, no iron, no dry clean, high heat dry

c)

cool water, no bleach, cool iron, no dry clean, tumble dry

d)

hot water, no bleach, cool iron, dry clean, no tumble dry

27.

Should you have this garment dry cleaned?

a)

yes

b)

no

28.

what temperature should the dryer be set on for this garment?

a)

no heat

b)

low heat

c)

medium heat

d)

high heat

29.

how should you dry this garment?

a)

tumble dry

b)

drip dry

c)

line dry

d)

flat dry

30.

what is the best care tag for this garment?

a)
b)
c)
d)
31.

What is the best care tag code for this garment?

a)
b)
c)
d)
32.

It is the process of removing dirt and other impurities from kitchen tools, utensils, and equipment.

a)

sanitizing

b)

cleaning

c)

steaming

d)

washing

33.

It is the process of making the kitchen paraphernalia free of any microorganisms that may cause sickness and disease.

a)

cleaning

b)

sanitation

c)

steaming

d)

washing

34.

It is the most inexpensive and readily available way to sanitize.

a)

hot water

b)

steam

35.
 Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine?
a)
Glass 
b)
Infrared 
c)
Bimetallic Stemmed 
d)
Maximum registering
36.
If food-contact surfaces are in constant use, how often must they be cleaned sanitized?
a)
Every 4 Hours 
b)
Every 5 Hours 
c)
Every 6 Hours 
d)
Every 7 Hours 
37.
What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?
a)
Test the solution with a sanitizer kit.
b)
Use very hot water when making the solution.
c)
Try out the solution on a food-contact surface.
d)
Mix the solution with equal parts of water.
38.
What is the correct way to clean and sanitize a prep table?
a)
 food from the surface, wash, rinse, sanitize, air-dry
b)
Remove food from the surface, sanitize, rinse, wash, air-dry
c)
 Remove food from the surface, wash, sanitize, air-dry, rinse
d)
Remove food from the surface, air-dry, wash, rinse, sanitize
39.
The final rinse cycle of a high-temperature dishwasher must be at least 
a)
165°F
b)
170°F
c)
175°F
d)
180°F
40.
 When sanitizing items by soaking in hot water, the item must be contact with the hot water for at least
a)
 20 seconds
b)
 30 seconds
c)
 45 seconds
d)
1 Minute 

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