3. The most powerful type of deaning agent that should be used with care because it can be
poisonous and corrosive when not diluted correctly.
A. abrasives
C. degreaser
B. acid
D. detergent
4. What is cleaning?
A. Cleaning is the removal of pathogens and visbie dirt on the surface of sols and equipment
B. Cleaning is the removal of soil and dirt on the surface of tools and equipment
C. Cleaning is the addition of soil and dirt on the surface of tools and equipment
D. Cleaning is the addition of pathogens on the surface of tools and equipment
5. What is sanitizing?
A. Sanitizing is the removal of pathogens on the surface of the tools and equipment
B. Sanitizing is the removal of soil and dirt on the surface of tools and equipment
C. Sanitizing is the addition of pathogens on the surface of the tools and equipment
D. Sanitizing is the addition of soil and dirt on the surface of tools and equipment
6. When using mechanical dishwasher, why is there a need to stack dishes on a rack rather
than stack dishes on top of each other before washing dishes?
A. because it will allow the air to circulate properly
B. because it will allow the water to circulate properly
C. because it will not allow the air to circulate properly
D. because it will not allow the water to circulate properly
7. Which of the following are two ways to sanitize kitchen tools?
A. Cold method and chemical method
B. Cold Method and soak method
C. Heat method and chemical method
D. Heat method and water method
8. Which of the following is the proper order in washing the dishes?
A. Chinaware, glassware, utensils, silverware
B. Glassware, silverware, chinaware, utensils
C. Silverware, utensils, glassware, chinaware
D. Utensils, chinaware, silverware, glassware
9. Kim sees the piles of dishes in the sink. What are the steps she should observe to wash th
dishes properly?
A. Air -dry, Wipe, Stack, Prepare, Rinse, Sorape
B. Prepare, Scrape, Stack, Wash, Rinse, Wipe, Air-dry
C. Wash, Rinse, Scrape, Stack, Wipe Air-dry, Prepare
D. Wipe, Air-dry, Prepare, Wash, Stack, Wipe
10. Why is it important to store kitchen tools and equipment in a clean surface?
A. to contaminate bacteria in case of food contact
B. to increase bacterial contamination
C. to minimize contamination of food contact
D. to promote bacterial contamination
11. Why is it necessary to store cleaned kitchen tools properly?
A. It prevents bacteria from spreading and contaminating our food.
B. It prevents us from cleaning the kitchen tools.
C. It promotes spreading of bacteria and diseases.
D. It protects the tools from being lost.
12. Which of the following is not true in cleaning the refrigerator?
A. Clean the external or outer part by using steel brush
B. Clean the refrigerator from top to bottom, wipe down the shelves with micro fiber ciot
C. Towel and a non-toxic/corrosive material are good for rubber pose
D. We can also use regular sponges for refrigerator. Thin rags are good for
around the door.​