18. These are routinely used in washing tableware, surfaces, and equipment.
d. Abrasive cleaners
a. Solvent cleaners
C. Acid cleaner
b. Detergents
d. Abrasive cleaner
19. The most common method used in restaurants.
a. Hot water
c. Powder soap
b. Detergents
d. Chlorine
20. It forms brown color that indicates strength.
a. Chlorine
c. Quaternary Ammonium Compound
b. Iodine
d. Detergent
21. It is not compatible with some detergent and hard water.
a. Chlorine
c. Quaternary Ammonium Compound
b. Iodine
d. Detergent
22. These cleaners are often used to remove scale in ware washing machines and
steam tables.
a. Detergent
c. Abrasive cleaner
b. Solvent cleaner
d. Acid cleaner
23. Chlorine, Iodine and Quaternary Ammonium are some examples of what
sanitizing methods?
a. Chemicals
c. Abrasive cleaner
b. Heat
d. Acid cleaner
24. The presence of too little sanitizer will result in an inadequate reduction of
harmful microorganisms.
a. Temperature
d. Contact Time
b. Concentration
25. Generally chemical sanitizers work best in water that is between 550F(13°C) and
1200F (49°C).
c. Temperature
d. Concentration
b. Contact Time
c. Heat
a. Heat
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