3. The removal of residual food soils from equipment surfaces is based on the manipulation of the four basic cleaning factor. A. Rinse C. Cleaning cycle B. Sanitize D. Acid rinse 4. This is a process of cleaning a kitchen tools using a chemical agent or hot water between 170-180 degrees Celsius to reduce the number of bacteria to safe level on food-contact surfaces. A. Sanitized C. Washing B. Disinfect D. Sterilized 5. It is done with a cleaning agent that remove food soil, or other substances. A. Cleaning C. Sterilizing B. Sanitizing D. Disinfecting 6. It involve the use of hot water or steam. A. Steaming C. Boiling B. Thermal sanitizing D. Hot water sanitizing 7. It is as simple as hand scrubbing with brush or s complex as turbulent flow and pressure inside pipeline. A. Chemical solution C. Soil B. Temperature D. Mechanical force oment w 8. It is a mineral that can be used for cleaning and sanitizing a kitchen tools and equipment. A. Cleaning agent C. Chemical agent B. Water D. Chlorine 9. It is the most common method of sanitizing used in restaurants. A. Hot air C. Boiling water B. Steam D. Hot water 10. It is done using heat, radiation or chemical. . A. Sanitizing C. Sterilizing B. Cleaning D. Disinfecting​