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1. Cleaning agents, solvents or any substance used to wash table wares, surfaces, and equipment. soap. cleaners and acids A Detergent C. Solvent geaner B. Abrasives D. Acid Cleaners 2. Are generally used to remove heavy accumulations of soil that are difficult to remove with detergents, solvents and acids A. Detergent C. Solvent Ceaner 8. Abrasives D. Acid Cleaners 3. Is the surface of equipment or utensil that food normally comes into contact A. Food Contact Surface C. Timsem B. Detergent D. Ammonia 4. Process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board A. Sanitizing C. Disinfecting B. Cleaning D. Prepaxation 5. Water for washing and sanitizing must be certified to use. A. Safe C. disinfect B. Remove D. risk 6. To reduce the number of bacteria to safe levels on food-contact surfaces, sanitize them with hot water between 170 degrees A. 180 C. 200 B. 190 D. 210 7. Sanitizing solution can be prepared by mixing 1 tablespoon unscented chlorine bleach in gallon of warm (not hot) water. C. 2 B. 3 D. 1 8. all the large pieces of food on the dishes and place it in a compost bin or garbage can. A. preparation C. Stack B. Scrape D. Wash 9. your equipment often using boiling water with bleach. A. Wash C. wipe B. Sterilize D. Disinfect 10. The storage area should be kept when not in use A locked C. partially locked B. open D. all of the above
Sagot :
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