Chapter 7 Review Test

Question 1

Handwashing

Answer 1

The most important part of personal hygiene.

Question 1

Jaundice

Answer 1

A yellowing of the skin and eyes.

Question 2

Cleaning

Answer 2

Removing food and other dirt from a surface.

Question 3

Sanitizing

Answer 3

Reducing pathogens on a surface to safe levels.

Question 4

Cleaners

Answer 4

Chemicals that remove food, dirt, rust, stains, and minerals.

Question 5

Degreaser

Answer 5

Cleaner that removes grease.

Question 6

Delimer

Answer 6

Cleaner used on mineral deposits.

Question 7

Abrasive

Answer 7

Cleaner that has a scourging agent that helps scrub hard-to-remove dirt.

Question 8

Proper glove use

Answer 8

Wash and sanitize hands before putting on gloves.

Question 9

Detergent

Answer 9

In a three compartment sink, what goes in the first compartment.

Question 10

Rinse water

Answer 10

In a three compartment sink, what goes in the second compartment.

Question 11

Sanitizing solution

Answer 11

In a three compartment sink, what goes in the third compartment.

Question 12

Cleaning program

Answer 12

A system that organizes all of the cleaning and sanitizing tasks in the kitchen.

Question 13

Integrated pest management program

Answer 13

A system that will prevent, control, or eliminate pest infections in an operation.

Question 14

6 inches

Answer 14

How far off the floor should food be stored.

Question 15

Contact time

Answer 15

The specific period of time during which objects being sanitized must be immersed in a solution. The contact time depends on the type of sanitizer being used.

Question 16

Ready-to-eat food

Answer 16

Food that can be eaten without further preparation, washing, or cooking.

Question 17

National Sanitation Foundation (NSF)

Answer 17

Organization that created standards for equipment that comes into direct contact with food.

Question 18

Master cleaning schedule

Answer 18

A schedule that contains what should be cleaned, who should clean it, when it should be cleaned, and how it should be cleaned.

Question 19

Clean, rinse, sanitize, and air-dry

Answer 19

The correct order for cleaning and sanitizing food-contact surfaces is to.