1) Martina is about to wash the dishes. What should be the proper order in washing the dishes? a) utensils, chinaware, silverware, glassware b) silverware, utensils, glassware, chinaware c) chinaware, glassware, utensils, silverware d) glassware, silverware, chinaware, utensils 2) What must be done first to facilitate ease in washing pans used in cooking food with fats? a) scrape the food residue with a piece of paper b) immerse in cold water c) scrub with sandpaper d) soak in hot water 3) Small pieces of equipment such as brooms, scourers, and brush. a) cleaning equipment b) cleaning utensils c) kitchen equipment d) kitchen utensils 4) A chemical agent used for cleansing and sanitizing a) disinfectant b) sanitizer c) sanitation d) infestation 5) Its purpose is to keep the wash water cleaner. a) rinse b) scrape and pre-rinse c) wash d) sanitize 6) A complete removal of food soil using appropriate detergent chemicals under recommended conditions. a) cleaning b) sanitizing c) washing d) disinfecting 7) It is used to clean a variety of surfaces a) brooms b) mops c) clothes and sponges d) brushes 8) The complete removal of food soil using appropriate detergent chemicals under recommended conditions. a) detergents b) solvent cleaners c) acid cleaners d) abrasives 9) Detergent a) b) c) d) e) f) 10) Solvent cleaner a) b) c) d) e) f) 11) Sink a) b) c) d) e) f) 12) Kitchen gloves a) b) c) d) e) f) 13) Cupboard a) b) c) d) e) f) 14) Abrasive pad a) b) c) d) e) f) 15) Abrasive cleaner a) b) c) d) e) f)

SPEC9-COOKERY001 Maintaining kitchen tools, equipment, and work premises

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