1. These cleaners is use to remove heavy accumulations of soil that are difficult to remove with detergents
It also be use to disinfect.
а. solvent cleaners
b. acid cleaners
c. abrasive cleaners
d. detergent

2. Use periodically on surfaces where grease has burned on. This cleaners are often called degreasers
a solvent cleaners
b. acid cleaners
C. abrasive cleaners
d. detergent

3 Use to wash tableware, surfaces, and equipment Detergents can penetrate soil quickly and soften it
a. solvent cleaners
b. acid cleaners
c. abrasive cleaners
d. detergent

4. Use periodically on mineral deposits and other soils that detergents cannot remove. These cleaners are
often used to remove scale in ware washing machines and steam tables
a ) solvent cleaners
b. acid cleaners
c. abrasive cleaners
d.) detergent

5. Sanitizing method that are uses chlorine, iodine, and quatemary ammonium
a. heat
b. cooking
C. chemicals
d. detergent

6. To make diluted vinegar solution you need to mix gallon warm water in a bucket with 1/2 cup white
vinegar and 1 tsp dish soap
a 1 gallon
b. 3 gallons
c. 2 gallons
d. 4 gallon

7. Contact time alloted in using chlorine
a. 1 minute
b. 15 seconds
c. 2 minutes
d. 7 seconds

8. A chemical that is none toxic, odorless, colorless, noncorrosive and nonirritating Stable to heat and
relatively stable to organic matter
a chlorine
b. iodine
c. quarternary amonium compound
d. acid

9. What is the first in cleaning and sanitizing kitchen tools and equipment?
a. sanitizing
b. drying
c. washing
d. rinsing

10. It is the process of removing food and other types of soil from a surface,
a. sanitizing
b. drying
c. washing
d. cleaning

11. What chemicals that are corrosive, irritating to the skin, effectiveness decreases with increasing pH of
solution?
a. chlorine
b. iodine
c. acid
d. quarternary amonium compound

12. Chemicals that forms brown color that indicates strength, not affected by hard water, less irritating to the
skin than is chlorine, and activity not lost rapidly in the presence of organic matter
a. chlorine
b. iodine
c. acid
d. quarternary amonium compound

13. Sanitizing method that are uses chlorine, iodine, and quaternary ammonium
a. heat
b. cooking
c. chemicals
d. detergent

14. After measuring and mixing ingredients, what shall we do for all used mixing bowls, spatulas, measuring
spoons and cups and mixer accessories in a tub of warm water
a. wash
b.rinse
C.soak
d. separate

15. Cleaned and sanitized equipment and utensils must be stored on surfaces
a. wet
b. dry
C. clean
d. secure

16. What will you remove in scrubbing the shelves with some soapy water?
a. tools
b. cleaning agents
C. food
d. everything

17. What is the position of cups, bowls and glasses when storing?
a. up
b. inverted
C. side
d. down

18. What will kind of cloth will you in wiping off all cake mix splatter from the mixer?
a. shiny cloth
b. damp cloth
c. dry cloth
d. satin cloth

19. Which of the following does not belong to the group?
a. spoon
b. glass
C. knife
d. serving spoon

20. Proper storage and handling of cleaned and sanitized equipment and utensils is very important to prevent
from what?
b breaking
c. dropping
a. recontamination
d. loosing
a wet

PLEASE HELP​