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Cleaning / Sanitizing & Storing ( LONG TEST)

Total questions: 18

Worksheet time: 17mins

Name
Class
Date
1.
  1. 1. What is the process of removing food and other type of soil from a surface?

a)

Cleaning

b)

Sterilizing

c)

Sanitizing

d)

disinfecting

2.
  1. 2. The 3 approved chemical sanitizer that can be used to sanitized utensils are as follows except:

a)

Chlorine  

b)

Iodine    

c)

Peroxide  

d)

Quaternary Ammonium.

3.
  1. 3. This cleaning agent commonly referred to as degreasers used on surfaces

a)

Abrasive Cleaner

b)

Acid Cleaner

c)

Detergent

d)

Solvent Cleaner

4.
  1. 4. Proper storage and handling of cleaned and sanitized equipment and utensils is very important to prevent ___ before use.

a)

Infections             

b)

recontamination

c)

Insects                   

d)

rust

5.

When storing cups, bowls, & glasses shall be _____for storage.

a)

Diagonal                      

b)

  Inverted

c)

Horizontal                  

d)

Vertical

6.
  1. 6. Why is soaking of utensils needed after using them?

a)

Easier to wash later   

b)

Soften the burnt food

c)

Save time and energy     

d)

  All of the above

7.

7. When storing all wooden spoons and kitchen utensils make sure they are____.

a)

Dry

b)

Dirty

c)

Wet

d)

Moist

8.

8. Reiven want to effectively clean sanitize their utensils, what are the 3 steps she needs to follow?

a)

Clean / Dry / Sanitize            

b)

Sanitize / Clean / Dry

c)

Rinse/Clean/ Dry                 

d)

Wash / Sanitize / Dry

9.

9.What cleaning agent must Gabe use if he wishes to clean their tableware, such as spoons and forks at home.

a)

Abrasive Cleaner

b)

Acid Cleaner

c)

Detergent

d)

Solvent Cleaner

10.
  1. 10. You can use this and place around your kitchen to absorb odor and keep the kitchen smelling fresh.

a)

Abrasive Cleaner

b)

Baking Soda

c)

Acid Cleaner

d)

Vinegar

11.

11. Cleaning your kitchen regularly is important because?

a)

To keep dirt in the dining area

b)

To have aesthetically pleasing house

c)

To have a place to stay when your want to rel

d)

To remove all the germs and bacteria that accumulate regularly.

12.

12. The following are the reasons for choosing the right cleaning chemical, except...

a)

Make Cleaning easy

b)

The packaging is appealing to the eye

c)

Spend less time and money in cleaning kitchen utensils.

d)

Not all cleaning agents can be used on food-contact surfaces.

13.

13. Which of the following steps in cleaning the kitchen is the first?

a)

Collect loose dust

b)

Prepare diluted vinegar solution

c)

Make an all-purpose cleaner 

d)

Spray all-purpose cleaner

14.

14. Rance Wants to clean and sweep the floor to remove the dust and soil on it, what cleaning material he will use

a)

Cleaning rug 

b)

Sponge

c)

Broom

d)

Bucket

15.

15. Rance wants to clean and mop to prevent recontamination of germs and bacteria what cleaning materials he will use to put his water to wring his mop to remove the dirt?

a)

Dust pan

b)

Sponge

c)

Broom

d)

Bucket

16.

The three steps in Cleaning the kitchen Utensils ( 3 points - in order..( dapat tama ang pagkakasunod-sunod)

4 lines
17.

What are the 3 approved Chemical Sanitizers ( 3 points - correct spelling)

4 lines
18.

Give the four cleaning agents ( correct spelling and number it 1,2,3,4)

4 lines