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7th -
10thgrade
Cleaning and Sanitizing kitchen tools and equipmet
15 questions
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- 1. Multiple Choice
A. Which of the following is correct on cleaning and sanitizing kitchen tools, equipment and kitchen premises? Click on your answer
Cleanliness is vital in every kitchen where food is prepared, cooked and served.
Stainless steel is mostly used in the kitchen and most popular because it is lightweight and less expensive.
Glass are practical for top or surface cooking.
- 2. Fill in the Blank
It is the process of removing food and other types of soil from a surface, such as dish, glass or cutting board.
- 3. Multiple Choice
Which of the following is commonly known as 'degreasers'?
Detergents
Solvent Cleaners
Acid Cleaners
Abrasives
- 4. Multiple Choice
Which among the following cleaning agents are solvents or any substance used to wash table wares, surfaces and equipment?
Abrasives
Acid cleaners
Detergents
Solvent Cleaners
- 5. Multiple Choice
These are cleaning agents that are generally used to remove heavy accumulations of soil that are difficult to remove. These products must be carefully used to avoid damage to the surface being cleaned.
Detergents
Solvent Cleaner
Acid Cleaners
Abrasives
- 6. Multiple Choice
Dish washing soaps and liquids are examples of cleaning compounds as ___________________
Abrasives
Acid Cleaners
Solvent Cleaners
Detergents
- 7. Multiple Choice
Sanitizing gets rid of all the microorganisms present on the tools and equipment.
True
False
- 8. Multiple Choice
Cleaned and sanitized equipment and utensils must be: Click on your answers
stored in clean storage areas
handled properly to minimize contamination of food contact surface
cups, bowls and glasses must be inverted for storage
- 9. Multiple Choice
Follow this rule to consume products before its due date or expiration date.
Last In, Last Out
First In, First Out
First In, Last Out
Last Out, First In
- 10. Multiple Choice
Make sure to store the kitchen tools and equipment in a dry place.
True
False
- 11. Multiple Choice
Air dry the washed tools and utensils using a cloth.
True
False
- 12. Multiple Choice
Use a damp cloth to wipe off any dirt from food contact surfaces such as shelves and tables.
True
False
- 13. Multiple Choice
Store the kitchen tools and equipment that are used often inside shelves that are at arm’s reach.
True
False
- 14. Multiple Choice
Edible products such as canned goods and other pantry essentials must be kept together according to category.
True
False
- 15. Multiple Choice
What is the first thing to do when cleaning tools, utensils and equipment?
Place the tools and detachable parts of your equipment in the sink with water and cleaning agent.
Fill the sink with hot water together with the antibacterial cleaning agent of your choice.
Remove all visible dirt and spoilage on the surface of the tools that need to be cleaned.
Air dry the washed tools and utensils on a drying rack
- Answer choicesTagsAnswer choicesTags