Chapter 12 Cleaning and sanitizing

Question 1

Cleaning

Answer 1

removes food and dirt from a surface

Question 2

degreasers

Answer 2

detergents that contain grease dissolving agents

Question 3

detergents

Answer 3

used for cleaning tasks and contain surfacants to reduce the tension between dirt and the surface being cleaned

Question 4

delimers

Answer 4

used to remove mineral deposits that detergent wont work on

Question 5

abrasive cleaners

Answer 5

contain a scouring agent that helps to scrub hard to remove dirt

Question 6

heat sanitzing

Answer 6

sanitizing dishes by letting them soak in 171 degree water to kill bacteria

Question 7

three trypes of chemical sanitizers

Answer 7

Chlorine, Iodine, and Quaternary ammonium

Question 8

concentration

Answer 8

the amount of sanitizer per given amount of water

Question 9

water hardness

Answer 9

the amount of minerals in your water

Question 10

High-Temperature machines

Answer 10

use hot water to clean and sanitize dishes

Question 11

Nonfood-contact Surfaces

Answer 11

only need to be cleaned to prevent dirt buildup

Question 12

Five steps to using 3 compartment sink

Answer 12

1. scrape dishes, wash items in first sink, rinse items in second sink, sanitize in third sink, air dry

Question 13

Three compartment sink setup

Answer 13

first sink: clean water and detergent, second sink: clean water, third sink: water and sanitizer

Question 14

5 steps to cleaning and sanitizing

Answer 14

1: scrape or remove food, 2: wash the surface, 3: rinse the surface, 4: sanitize the surface, 5. Allow surface to airdry