Assessment Task no 5. Choose the letter of your answer. Write your answer in your intermediate pad.
1. Which of the following DOES NOT apply sanitizing? a. Washing the dishes with detergent b. Steaming the used forks and spoons c Soaking empty jars in hot water with detergentd. Applying chlorine solution in washing pots and pans
2. A* , sanitizing, dishes should always be dry. a. Air b. Speed c, Towel d. Vacuum
3. Cleaning and are critical to food safety and food service operations. a. Painting b. Shaving c. Sanitizing d. Putting away
4. is the step that removes harmful microorganisms on a food contact surface, a. Brushing b. Sanitizing c. Scratching d. Scrubbing
5. Which of the following are the ways to sanitize surfaces and equipment in the kitchen? a. Dusting and wiping c. Sweeping and b. Washing and drying d. scrubbing
6. Using chemicals and heat to prevent of food, cleaning supplies, equipment and chemicals should be stored separately and away from food, dishes, utensil and food contact surfaces. a. contamination b. rotting c. burning d. freezing
7. Which of the following must be cleaned and sanitized before and after food preparation? a. Equipment b.Utensils c. Food preparation surfaces d. All of these
8. Which of the following should NOT be used in sanitizing food contact surfaces and equipment? a. lodine b. Chlorine c. Insecticide d. Quaternary ammonium
9. In sanitizing items in hot water, the temperature of the water must be; a. 135 degrees for at least 30 seconds b.145 degrees for at least 30 seconds c. 155 degrees for at least 30 seconds d. 165 degrees for at least 30 seconds
10. Which of the following is used in the cleaning process? a. Detergent b. Acid cleaners c. Solvent cleaners d. Abrasive cleaners​