Q1 WW 1-3

1. These are cleaning agents, solvents or any substance used to wash table wares, surfaces, and equipment.

• A. Solvent cleaners

• B. Acid cleaners

• C. Detergents

• D. Abrasive cleaners

2. Used periodically on surfaces where grease has burned on. It is also called degreasers.

• A. Solvent cleaners

• B. Acid cleaners

• C. Detergents

• D. Abrasive cleaners

3. It is used to remove heavy accumulation of soil that is difficult to remove.

• A. Solvent cleaners

• B. Acid cleaners

• C. Detergents

• D. Abrasive cleaners

4. It is used periodically on mineral deposits and other soils.

• A. Solvent cleaners

• B. Acid cleaners

• C. Detergents

• D. Abrasive cleaners

5. These are the factors to consider in preparing chemical sanitizers. Which one is NOT?

• A. Foaming

• B. Temperature

• C. Chemicals concentration

• D. Contact time

B. SEQUENCING: Arrange the steps in cleaning the kitchen tools. Write A for the first step, B for the second, and so on. Write your answer on the blank before each number.

_________6. Wash the lightest soiled item from glass and cups, to bowls, plates and serving dishes up to pots and pans.

_________7. Rinse out brush, sponge and allow to dry. Wipe down the sink and your tools.

_________8. Fill the sink with detergent.

_________9. Prepare yourself, wear gloves and apron, scrape soiled dishes and stack dishes accordingly.

_________10. Check if there is visible matter or greasy feel.

11. __________________ must be made of materials that are imperious, corrosive-resistant, non-toxic, smooth, durable and resistant to chipping.

• Color

• contamination

• Racks, trays and shelves

• utensils

• vermin

12. Take a cabinet full of glasses and line them up by __________________. Make sure all of the fronts are facing out and straight.

• Color

• contamination

• Racks, trays and shelves

• utensils

• vermin

13. __________________ must be stored on the bottom shelves of open cabinets below the working top level.

• Color

• contamination

• Racks, trays and shelves

• utensils

• vermin

14. Tools and materials should be stored in a clean dry place adequately protected against __________________ and other sources of contamination

• Color

• contamination

• Racks, trays and shelves

• utensils

• vermin