Chapter 12, Cleaning and Sanatizing Flashcards
Removing food and other dirt from a surface.
Cleaning
used to reduce surface tension between dirt and the surface being cleaned.
detergents
Detergents that contain a grease-dissolving agent.
Degreasers
used on mineral deposits and other dirt that other cleaners cannot remove.
Delimers
A scouring agent that helps scrub hard-to-remove dirt.
Abrasive cleaners
A way of sanitizing items by soaking them in hot water (at least 171*F)
Heat sanitizing
Three types of chemical sanitizers are
Chlorine, iodine, and quaternary ammonium
A mix of chemical sanitizer and water is called
concentration
the amount of minerals in your water determines what?
Water hardness
High-temperature Machines
These machines use hot water to clean and sanitize, if it is not hot enough then the items will not be sanitized. Plus it can also bake food onto the items if it is extremely hot.
Surfaces that do not come in contact with food are called?
nonfood-contact surfaces
Five steps to cleaning and sanitizing
- Scrape or remove food bits from the surface
- Wash the surface
- Rinse the surface
- Sanitize the surface
- Allow the surface to air dry
When to Clean and sanitize
After they are used.
Before working with a different type of food.
After handling different raw TCS fruits and vegetables.
Any time there is an interruption during a task.
After four hours if items are in constant use.
Three compartment sink setup
Fill the first sink with detergent and water (110*F)
Fill the second sink with clean water
Fill the third sink with water and sanitizer to the correct concentration.
Five steps to using a three compartment sink
- scrape items before washing them
- wash items in the first sink
- Rinse items in the second sink
- Sanitize items in the third sink
- Air dry items on a clean and sanitized surface
