Summative Test 1
Quiz by shirlyn loon
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- Q1
Why is soap NOT suitable for cleaning equipment and surfaces?
It makes the surfaces too shiny.
It leaves a scum.
It is expensive.
It is easy to hold.
5s - Q2
Which of these products is best for cleaning stainless steel utensils?
bar soap
baking soda
warm water
white vinegar
5s - Q3
What do you call scoring cleaners mostly use for cleaning enamel and ceramic surfaces, including tiles?
detergents
soap
sanitizer wipes
abrasives
5s - Q4
How many tea bags are needed to remove greasy spots of a used pan?
2-3
4-5
3-4
1-2
5s - Q5
What mixture of cleaning agent will you use in cleaning kitchen stoves and equipment?
vinegar and salt
chlorine and water
water and salt
baking soda and water
5s - Q6
Which statement is TRUE about sanitation?
uses detergent and acid solvent
removes food particles
reduces harmful germs
uses sponge and brush
5s - Q7
What is the first step in cleaning kitchen tools?
Fill the sink with warm to hot water and an antibacterial detergent.
Put the tools and utensils in a large pan, immersing them fully in water.
Use a clean sponge or brush to scrub each item thoroughly.
Scrape any food debris or food remains into a bin.
5s - Q8
Why do we have to clean and sanitize kitchen tools?
Unclean and unsanitary items can cause a lot of trouble.
It keeps every item neat and pleasing to the eye.
It helps us be more secured from bacteria and illnesses.
It avoids food-poisoning and diarrhea.
5s - Q9
When is the best time to clean and sanitize a kitchen tool?
after eating
every evening
after cooking
every morning
5s - Q10
Which of the following best describes cleaning?
Removal of grease, dirt and other residue that doesn’t belong to the food-contact surface
Destroying of bacteria through the use of chemicals
Reducing the number of harmful germs and contaminants down to a safe level
Making something free from bacteria and other microorganisms
5s - Q11
Which of the following best describes sanitizing?
Washing with the use of chemicals
Removing bacteria and other microorganisms from a surface
Reducing the number of harmful germs
Making something free from dirt and mess
5s - Q12
What does the term “food-contact surface” mean?
Contact person that delivers food
Food supervisor
Anything that touches food
Any food container
5s - Q13
What is a must in handling/doing a food service?
cleanliness
competence
confidence
completeness
5s - Q14
Which is NOT considered as a food-contact surface?
container
plate
towel
pan
5s - Q15
Where will you place the newly- washed utensils for air-drying?
tray
dry rack
drawer
kitchen sink
5s