3.8: cleaning sanitizing kitchen tools

Question 1

process of taking away food and other types of soil

Answer 1

Cleaning

Question 2

wash tableware, surfaces, equipment/ penetrate soil easily(cleaning)

Answer 2

detergents

Question 3

degreasers (cleaning)

Answer 3

solvent cleaners

Question 4

mineral deposits and other soils (cannot be removed by detergents)(cleaning)

Answer 4

acid cleaners

Question 5

clean and remove stubborn stains

Answer 5

abrasive cleaners

Question 6

remove stains from surfaces

Answer 6

bleaches

Question 7

removing dirt easier (cleaning)

Answer 7

alkalis

Question 8

ex of alkalis

Answer 8

baking soda, ammonia, borax

Question 9

heating, using chemicals, using radiation

Answer 9

sanitizing

Question 10

sanitizes surfaces, most ordinary method (sanitizing)

Answer 10

heat

Question 11

chlorine, iodine, quaternary ammonium

Answer 11

chemicals

Question 12

(chemicals) reduction if too little, toxic if too much

Answer 12

concentration

Question 13

(chemical) 55f - 120f

Answer 13

temperature

Question 14

(chemical) cleaned item should be in contact with the sanitizer

Answer 14

contact time

Question 15

contact time of chlorine

Answer 15

7 sec

Question 16

advantage of chlorine

Answer 16

highly effective, not affected by hard water, cheap

Question 17

disadvantage of chlorine

Answer 17

corrosive, irritating to skin, deteriorates in storage, dissipates when exposed to light

Question 18

contact time of iodine

Answer 18

30sec

Question 19

advantage iodine

Answer 19

less irritating, not lost rapidly

Question 20

disadvantage iodine

Answer 20

not use in water above 120*f

Question 21

quarter art ammonium compounds contact time

Answer 21

30 secs