QUIZ Q2M1

11. 11.Which safety equipment should be worn to prevent eye irritation from cleaning agents?

• Cotton clothing

• Face mask

• Protective eye wear

• Open-toe shoes

12. 12.What is the last step in washing dishes?

• A.) Scraping food off

• B) Air drying or towel drying

• C) Stacking dishes

• D) Rinsing with hot water

13. 13.What is the purpose of an acid rinse in equipment cleaning?

• A) To add a protective coating

• B) To neutralize alkaline residues

• C) To remove oils

• D) To sanitize

14.Which factor affects the effectiveness of a cleaning solution the most?

• • A) Soil type

• • B) Chemical brand

• • C) Color of equipment

• • D) Shape of equipment

15.A solution of 1 teaspoon bleach to 1 quart of water is used to:

• • A) Clean floors

• • B) Sanitize cutting boards

• • C) Polish metals

• • D) Remove stains

16.If a sponge or brush has an unpleasant smell, it should be:

• A) Boiled

• B) Thrown away

• C) Dried under sunlight

• D) Washed with cold water

17. 17.How should knives be stored after washing?

• A) Submerged in water

• B) On top of other utensils

• C) In a designated knife holder

• D) In a drawer with all other utensils

18.Which cleaning agent is ideal for heavily soiled kitchen equipment?

• A) Solvent cleaners

• B) Acid cleaners

• C) Abrasives

• D) Detergents

19.To ensure equipment is properly sanitized, it should be:

• A) Dried with a cloth

• B) Rinsed and flooded with a sanitizing agent

• C) Stored immediately

• D) Cleaned once a week

20.Which of the following is a recommended tip for hand washing dishes?

• A) Always stack pots and pans together

• B) Start with the most soiled item

• C) Use laundry detergent for best results

• D) Wash glasses before greasy items