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Cleaning, sanitizing and store kitchen tools and equipment and kitchen premises

Quiz by Mary Ann

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10 questions
Show answers
  • Q1
    What is the best way to clean kitchen tools and equipment to ensure they are sanitized?
    Spraying with vinegar
    Using cold water only
    Only wiping with a damp cloth
    Using hot, soapy water and thoroughly drying them
    30s
  • Q2
    Why is it important to store kitchen tools and equipment properly?
    To increase their lifespan
    To prevent contamination and maintain their quality
    To make them easily accessible
    To save space in the kitchen
    30s
  • Q3
    What should you do before using a cutting board to prepare food?
    Spray it with lemon juice
    Wash it with hot, soapy water
    Skip this step
    Wipe it with a dry cloth
    30s
  • Q4
    How often should kitchen premises and work surfaces be sanitized?
    Monthly
    Only when visibly dirty
    Daily, or more frequently if needed
    Once a week
    30s
  • Q5
    What is the purpose of using separate cutting boards for raw meat, poultry, and vegetables?
    To make the kitchen look organized
    To save time in the kitchen
    To showcase different colors while cooking
    To prevent cross-contamination
    30s
  • Q6
    What is the recommended method for sanitizing kitchen sponges?
    Drying them in the sun
    Microwaving them on high for one minute
    Boiling them in a pot of water
    Washing them with cold water
    30s
  • Q7
    What is the proper way to store knives in the kitchen?
    On the countertop without any protection
    Mixed with other kitchen tools in a container
    Loose in the utensil drawer
    In a knife block or on a magnetic strip
    30s
  • Q8
    What should be done before and after handling raw meat in the kitchen?
    Wipe hands on a kitchen towel
    Wash hands with soap and warm water
    Use hand sanitizer
    Skip washing hands
    30s
  • Q9
    What is the recommended method for cleaning and sanitizing blender blades after each use?
    Removing the blades and washing them with hot, soapy water
    Wiping the blades with a damp cloth
    Spraying the blades with vinegar
    Skipping the cleaning step
    30s
  • Q10
    What is the recommended temperature for sanitizing dishes and utensils in a dishwasher?
    Cold water temperature
    At least 140°F (60°C)
    Room temperature
    200°F (93°C)
    30s

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