Maintenance of Tools and Equipment Flashcards
to routinely wash tableware, surfaces, and equipment.
detergent
Use on surfaces where grease has burned one.
solvent cleaners
Use periodically on mineral deposits and other soils that detergent cannot remove.
acid cleaner
Use these cleaners to remove heavy accumulations of soil that are difficult to remove
abrasive cleaner
Is done using heat, radiation, or chemicals. Heat and chemical are commonly used as a method.
sanitizing
three method – hot water, steam, and hot air
heat
chlorine, iodine, and quaternary ammonium
chemicals
presence of too little sanitizer will result in an inadequate reduction of harmful microorganisms.
concentration
generally chemical sanitizers work best in water that is between 55oF (13oC) and 120OF (49OC)
temperature
In order for the sanitizer to kill harmful microorganism.
contact time
Every restaurant must have the appropriate testing kit to measure chemical sanitizer concentrations.
sanitizer testing
used for smoothing and polishing
abrasive
it is a halogen element
chlorine
removing food and other types of soil
cleaning
introduction of unwholesome or undesirable elements
contaminated
