Let’s Try
Post test: LO 2
I. MULTIPLE CHOICE
Direction: Choose the letter of the correct answer. Write your answer in your quiz notebook.
Write the letter only.
1. Cleaning is done with a cleaning agent that removes food, soil or other substances. Why do we need to select the right cleaning agent in cleaning?
A. not all cleaning agents are affordable
B. they might leave an unsafe residue on the food contact surface.
C. to make cleaning easy
D. B and C
2. Cleaning agents are divided into four categories. Which of the following DOES NOT belong to the group?
A. acid cleaners
B. abrasive cleaners
C. chemicals
D. solvent cleaners
3. Which of these cleaners are often used to remove scale in ware washing machines and steam tables?
A. acid cleaners
B. abrasive cleaners
C. detergents
D. solvent cleaners
4. These are often called degreasers.
A. acid cleaners
B. abrasive cleaners
C. detergents
D. solvent cleaners
5. Which of the following are used to remove heavy accumulations of soil that are difficult to remove with detergents?
A. acid cleaners
B. abrasive cleaners
C. detergents
D. solvent cleaners
6. Sanitizing is done using heat, radiation, or chemicals. Which of the following are commonly used as a method for sanitizing in a restaurant?
A. heat and radiation
B. heat and chemicals
C. chemicals and radiation
D. chemicals only
7. The following are chemicals that are approved sanitizers used in the kitchen EXCEPT for one.
A. chlorine
B. quaternary ammonium
C. iodine
D. hydrochloric acid
8. There are three methods of using heat to sanitize surfaces. Which are they?
A. steam, hot water, and hot air
B. steam, hot water, and radiation
C. steam, radiation, and hot air
D. All of the above
9. Hot water is the most common method used in restaurants. If hot water is used in the third compartment of a three-compartment sink, which of the following is the correct temperature of the water?
A. it must be at least 70°C
B. it must be at least 74°C
C. it must be at least 77°C
D. it must be at least 82°C ​