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- Q1
What cleaning agent is used to get stubborn soils out of used pots and pans?
a. Abrasive
b. Acid cleaner
c. Detergent
d. Solvent cleaner
30s - Q2
When it comes to cleaning and sanitizing, how can you tell the difference?
b. Cleaning involves the use of a powerful chemical agent to remove food, soil, or other contaminants in order to prevent the spread of infectious diseases, whereas sanitizing consists of the use of heat and chemicals, which are more routinely utilized in most restaurants and other food establishments.
a. Cleaning is the act of safely and successfully eliminating undesired things such as dirt, germs, and other impurities, whereas sanitizing is accomplished by the use of heat, radiation, or even chemicals.
c. Sanitizing safely and effectively removes unwanted substances such as dirt, bacteria, and other pollutants, whereas cleaning is done with heat, radiation, or even chemicals.
d. Sanitizing is eradicating remaining foods and other types of filth from a dish, glass, or cutting board surface. At the same time, cleaning reduces the number of microorganisms on the clean surface to acceptable levels.
30s - Q3
Ana has a difficult time getting stubborn soils off of used pots and pans. It is unresponsive to the many cleaning solutions she employs. How would you suggest that she handle her situation if you were to assist her?
c. Useabrasives which are capable to remove heavy accumulations of soil that are difficult to remove with detergents, solvents, and acids.
d. Useacid cleaners that can remove mineral deposits and other soils that detergents can not eliminate through the scale in washing machines and steam tables.
a. Usesolvent cleaners which are referred to as degreasers are used on surfaces where grease has burned on.
b. Usedetergents that are cleaning agents, solvents, or any substance used to wash table wares, surfaces, and equipment.
10s - Q4
How many part/s of vinegar should be mixed in a part of water for cleaning kitchen utensils and surfaces?
a. 1 part
d. None of the above
b. 2 parts
c. 3 parts
10s - Q5
Which of these is the most used sanitizer in Food Processing?
d. calcium chloride
a. chlorine
b. vinegar
c. sodium chloride
10s - Q6
How will you prepare a sanitizing solution for kitchen equipment?
d. dilutes 10.8 ml of chlorine in 5 gallons of water
c. dilutes 125 ml of chlorine in 5 gallons to water
a. dilutes 27 ml of chlorine in 5 gallons of water
b. dilutes 54 ml of chlorine in 5 gallons of water
10s - Q7
Mrs. Fernandez divided home responsibilities among her children. Maria is in charge of cleaning the house, Jose is in charge of cooking their lunch, and Anita is in charge of doing the dishes. How will Anita use correct dishwashing procedures to complete her duty in a timely and efficient manner? Assist her by putting the following techniques/steps in the proper order.
I. Air-dry
II. Rinse
III. Scrape the left-over food
IV. Pre- rinse
V. Wash
d. III, II, IV, V, I
c. III, IV, V, II, I
b. I, III, V, IV, II
a. I, II, III, IV, V
10s - Q8
Which of the following statements should be avoided when doing the dishes?
a. Adding a tablespoon of baking soda to soapy water will soften hands while cutting grease?
d. Wash the lightest soiled items first.
b. Dishes can be washed easily if you keep them under the water while scrubbing them for particles to lift away.
c. Wash greasy pots and pans first, before glassware.
10s - Q9
The removal of residual food soils from equipment surfaces is based on the manipulation of the basic cleaning factors. This refers to ____________.
d. Scrape and pre-rinse
c. Sanitize
a. Acid rinse
b. Cleaning cycle
10s - Q10
While organizing kitchen cabinets, distinguish the unsafe conduct.
d. Take a step back after two shelves are done. Do not ask someone else to look at what you’ve done.
b. Remove all the tools, utensils, and equipment. Then scrub shelves with soapy water.
c. Take a cabinet full of glasses and arrange them up by color.
a. Place the tools you reach most often and make sure it gets a position that’s easy to reach.
10s - Q11
Which of the following hygienic procedures for equipment and tool storage does not belong?
b. Check pans and ingredients for foreign materials during food preservation
d. Stored in clean storage areas.
a. Always store utensils dry, clean, and in good condition.
c. Set pans and cover upside-down
10s - Q12
What process makes use of radiation, heat, or chemicals?
b. cleaning cycle
d. sanitation
a. cleaning
c. sanitizing
10s - Q13
Which of the following scenarios is the best for good housekeeping practice?
c. Every other day, empty the garbage container.
d. Using sanitizing and disinfecting materials imported from other countries.
a. Before and after leaving the room, spray an air freshener.
b. Developing and implementing a cleaning program on a regular basis.
10s - Q14
Examine the options below. Which of the following is the correct order for dishwashing?
a. Chinaware, Utensils, Silverware, Glassware
b. Glassware, Silverware, Chinaware, Utensils
d. Utensils, Silverware, Glassware, Chinaware
c. Silverware, Chinaware, Glassware, Utensils
10s - Q15
Which of the following is not advised for storing and securing chemicals and cleaning agents?
c. The dates "used by" and "manufactured by" are clearly visible.
d. When not in use, the storage room should be maintained secure and open.
a. Chemicals and other cleaning agents are clearly labeled, with information about their substance and application.
b. Moisture-resistant and corrosive storage containers should be used.
10s