1. It is mostly used in the kitchen and most popular because it is lightweight, attractive and less expensive.
A. Aluminum C. Cast iron B. Stainless Steel D. Teflon
2. It is a special coating applied inside aluminum or steel pots and pans which prevents food from sticking to the pan.
A. Aluminum C. Cast iron B. Stainless Steel D. Teflon
3. It is used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.
A. Garlic press C. Colander B. Grater D. Funnel
4. Aling Rosa finds it hard to remove tough soils from the used pots and pans, it does not respond to different cleaning agents she used, if you will help her which of the following will you recommend that will surely solve her problem?
A. Abrasives C. Acid Cleaners B. Detergents D. Solvent Cleaners
5. Your mother assigned you to clean all the tools and kitchen utensils used in the preparation of food for your family for lunch. What cleaning agent will you use?
A. Abrasives C. Acid Cleaners B. Detergents D. Solvent Cleaners
6. It is commonly referred to as degreasers used on surfaces where grease has burned on
A. Abrasives C. Acid Cleaners B. Detergents D. Solvent Cleaners
7. Below are the steps in cleaning kitchen premises, which of the given choices is the correct sequence?
1. Rinse all surfaces with cold to hot water to remove thoroughly all remaining chemical solution and food soil residues.
2. Remove residual food soils from equipment surfaces.
3. Scrape and Pre-rinse .
4. Rinse all equipment surfaces with sanitizing agent.
A. 2 4 13 C. 3 2 1 4 B. 3 1 4 2 D. 1 2 3 4
8. Which of the following should be practiced when using cutting board to reduce the spread of bacteria?
A. Use the same chopping board for different kinds of food.
B. Keep separate chopping board for your meat and your vegetables.
C. Clean the chopping board only if needed.
D. Scrape chopping board before using.
9. The following are examples of chemicals used in sanitizing and disinfecting equipment, except;
A. Carbolic acid C. Boric acid B. Steam D. Ammonia
10. It is an example of a heat sanitizer.
A. Alcohol C. Hot water B. Soap D. Chlorine
11. It is used in washing the dishes.
A. Alcohol C. Dry heat B. Boric acid D. Dishwashing liquid
12. The following are safety measures one should do when using cleaning agents EXCEPT:
A. Have knowledge of basic first aid.
B. Wear industrial strength, thick plastic or rubber gloves.
C. Wear protective eye and face wear.
D. Wear jewelries and footwear with high heels
A. Aluminum C. Cast iron B. Stainless Steel D. Teflon
2. It is a special coating applied inside aluminum or steel pots and pans which prevents food from sticking to the pan.
A. Aluminum C. Cast iron B. Stainless Steel D. Teflon
3. It is used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.
A. Garlic press C. Colander B. Grater D. Funnel
4. Aling Rosa finds it hard to remove tough soils from the used pots and pans, it does not respond to different cleaning agents she used, if you will help her which of the following will you recommend that will surely solve her problem?
A. Abrasives C. Acid Cleaners B. Detergents D. Solvent Cleaners
5. Your mother assigned you to clean all the tools and kitchen utensils used in the preparation of food for your family for lunch. What cleaning agent will you use?
A. Abrasives C. Acid Cleaners B. Detergents D. Solvent Cleaners
6. It is commonly referred to as degreasers used on surfaces where grease has burned on
A. Abrasives C. Acid Cleaners B. Detergents D. Solvent Cleaners
7. Below are the steps in cleaning kitchen premises, which of the given choices is the correct sequence?
1. Rinse all surfaces with cold to hot water to remove thoroughly all remaining chemical solution and food soil residues.
2. Remove residual food soils from equipment surfaces.
3. Scrape and Pre-rinse .
4. Rinse all equipment surfaces with sanitizing agent.
A. 2 4 13 C. 3 2 1 4 B. 3 1 4 2 D. 1 2 3 4
8. Which of the following should be practiced when using cutting board to reduce the spread of bacteria?
A. Use the same chopping board for different kinds of food.
B. Keep separate chopping board for your meat and your vegetables.
C. Clean the chopping board only if needed.
D. Scrape chopping board before using.
9. The following are examples of chemicals used in sanitizing and disinfecting equipment, except;
A. Carbolic acid C. Boric acid B. Steam D. Ammonia
10. It is an example of a heat sanitizer.
A. Alcohol C. Hot water B. Soap D. Chlorine
11. It is used in washing the dishes.
A. Alcohol C. Dry heat B. Boric acid D. Dishwashing liquid
12. The following are safety measures one should do when using cleaning agents EXCEPT:
A. Have knowledge of basic first aid.
B. Wear industrial strength, thick plastic or rubber gloves.
C. Wear protective eye and face wear.
D. Wear jewelries and footwear with high heels
Answers & Comments
question;
It is mostly used in the kitchen and most popular because it is lightweight, attractive and less expensive.
A. Aluminum C. Cast iron B. Stainless Steel D. Teflon
2. It is a special coating applied inside aluminum or steel pots and pans which prevents food from sticking to the pan.
A. Aluminum C. Cast iron B. Stainless Steel D. Teflon
3. It is used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.
A. Garlic press C. Colander B. Grater D. Funnel
4. Aling Rosa finds it hard to remove tough soils from the used pots and pans, it does not respond to different cleaning agents she used, if you will help her which of the following will you recommend that will surely solve her problem?
A. Abrasives C. Acid Cleaners B. Detergents D. Solvent Cleaners
5. Your mother assigned you to clean all the tools and kitchen utensils used in the preparation of food for your family for lunch. What cleaning agent will you use?
A. Abrasives C. Acid Cleaners B. Detergents D. Solvent Cleaners
6. It is commonly referred to as degreasers used on surfaces where grease has burned on
A. Abrasives C. Acid Cleaners B. Detergents D. Solvent Cleaners
7. Below are the steps in cleaning kitchen premises, which of the given choices is the correct sequence?
1. Rinse all surfaces with cold to hot water to remove thoroughly all remaining chemical solution and food soil residues.
2. Remove residual food soils from equipment surfaces.
3. Scrape and Pre-rinse .
4. Rinse all equipment surfaces with sanitizing agent.
A. 2 4 13 C. 3 2 1 4 B. 3 1 4 2 D. 1 2 3 4
8. Which of the following should be practiced when using cutting board to reduce the spread of bacteria?
A. Use the same chopping board for different kinds of food.
B. Keep separate chopping board for your meat and your vegetables.
C. Clean the chopping board only if needed.
D. Scrape chopping board before using.
9. The following are examples of chemicals used in sanitizing and disinfecting equipment, except;
A. Carbolic acid C. Boric acid B. Steam D. Ammonia
10. It is an example of a heat sanitizer.
A. Alcohol C. Hot water B. Soap D. Chlorine
11. It is used in washing the dishes.
A. Alcohol C. Dry heat B. Boric acid D. Dishwashing liquid
12. The following are safety measures one should do when using cleaning agents EXCEPT:
A. Have knowledge of basic first aid.
B. Wear industrial strength, thick plastic or rubber gloves.
C. Wear protective eye and face wear.
D. Wear jewelries and footwear with high heels
answer;
1.) a
2.) d
3.) b grater
4.) b detergents
5.)b
6.) d
7.) c.3214
8.) c
9.) d
10.) c hot water
11.) d
12) it's b I think
explanation:
#mafia genius
#own answer
hope it helps