Deck 12

Question 1

Cleaning

Answer 1

removes food and other dirt from a surface

Question 2

Detergents

Answer 2

surfactants that reduce surface tension between dirt and surface so it slides off easy

Question 3

Degreasers

Answer 3

detergents that contain a grease dissolving agent

Question 4

Delimers

Answer 4

used on mineral deposits and other dirt that cleaners cannot remove

Question 5

Abrasive Cleaners

Answer 5

contain a scouring agent that scrubs off hard to remove food/ dirt

Question 6

Heat Sanitizing

Answer 6

soaking it hot water above 171 F, for at least 30 seconds

Question 7

Three types of chemical sanitizer

Answer 7

soaking item in a chemical sanitizer also sterilizes. chlorine, iodine, and Quaternary ammonium compounds

Question 8

Concentration

Answer 8

amount of sanitizer - water ration

Question 9

Water Hardness

Answer 9

can affect how well sanitizer works - amount of mineral in water

Question 10

High temp Machines

Answer 10

use hot water to clean and sanitize, final rise must be 180 F

Question 11

Nonfood contact surfaces

Answer 11

Floors, walls, ceilings, they do not need be sanitized - but do need to be cleaned regularly.

Question 12

When to clean and sanitize

Answer 12

After use
before working with different foods
after handling raws
any time there is an interruption during a task
after four hours if items are in contant use

Question 13

Three compartment setup

Answer 13

Clean and sanitize
Fill first tank with detergent and water
fill second with clean water
fill third sink with sanitizer and water
provide clock with second hand

Question 14

five steps to using a three compartment sink

Answer 14

1. scrape item before wash
2. Wash item in first sink
3. rinse items in the second sink
4. sanitize items in the third sink
5. air dry items