clean, sanitize and store kitchen tools and equipment

Question 1

is the process of removing food and other types of soil from a surface, such as dish, glass, or cutting board.

Answer 1

cleaning

Question 2

is the reduction of the number of contaminating germs, such as bacteria and viruses on tableware, flatware, equipment, and any food contact surface.

Answer 2

sanitizing

Question 3

is the process of keeping kitchen tools and equipment stacked safely in the designated place

Answer 3

storing

Question 4

• commercially available cleaning agent that primarily contains surfactants. These can come in powdered, liquid and bar forms

Answer 4

soap and detergents

Question 5

these will provide the cleaning action with the soap/detergents in removing dirt, grease and other impurities.

Answer 5

cleaning pads, sponges, brushes and scourers

Question 6

for your protection such as rubber gloves and masks.

Answer 6

cleaning ppe’s

Question 7

These are cleaning agents, solvents or any substance used to wash tableware, surfaces, and equipment. Example: soap, soap powders, cleaners, acids, volatile solvents and abrasives.

Answer 7

detergents

Question 8

commonly referred to as degreasers used on surfaces where grease has burned on. Ovens and grills are examples of areas that need frequent degreasing. These products are alkaline based and are formulated to dissolve grease.

Answer 8

solvent cleaner

Question 9

Used periodically in removing mineral deposits and other soils that detergents cannot eliminate such as scale in washing machines and steam tables, lime build up on dishwashing machines and rust on shelving. (Ex.: phosphoric acid, nitric acid, etc.) These products vary depending on the specific purpose of the product.

Answer 9

acid cleaners

Question 10

are generally used to remove heavy accumulations of soil that are difficult to remove with detergents, solvents and acids. These products must be carefully used to avoid damage to the surface being cleaned

Answer 10

abrasives