Module 12 Quiz Culinary II

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Module 12: Cleaning & Sanitizing

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Last Name *

Teacher *

1. What is cleaning? *

1 point

Removing dirt from a surface

Reducing the pH of a surface

Reducing the hardness of water

Reducing pathogens to safe levels

2. What is sanitizing? *

1 point

Removing dirt from a surface

Reducing the pH of a surface

Reducing the hardness of water

Reducing pathogens to safe levels

3. What must food handlers do to make sure sanitizing solution has been mixed correctly? *

1 point

Test the solution with a sanitizer kit

Use very hot water to make the solution

Try out the solution

Mix the solution with equal parts of water

4. A food handler was assigned to clean a slicer that cannot be moved. The slicer was unplugged. Then the removable parts were taken off, cleaned, and sanitized. Food bits were removed. After it was wiped down with detergent, he wiped it with sanitizer, then he let it air-dry. Then he put the machine back together. What mistake did the food handler make? *

1 point

He didn't dry the machine with a cloth after sanitizing

He didn't sanitize the machine before taking the parts off

He didn't rinse the machine after wiping it with detergent

He didn't wash the machine with detergent before taking it apart

5. How should flatware and utensils that have been cleaned and sanitized be stored? *

1 point

with handles facing up

below cleaning supplies

in drawers that have been washed and rinsed

four inches from the floor

6. What is the correct way to clean and sanitize a prep table? *

1 point

Remove food from the surface, wash, rinse, sanitize, air-dry

Remove food from the surface, sanitize, rinse, wash, air-dry

Remove food from the surface, wash, sanitize, air-dry, rinse

Remove food from the surface, air-dry, wash, rinse, sanitize

7. Which situation does NOT require the food handler to clean and sanitize the item being used? *

1 point

Jorge has used the same knife to shuck oysters for 2 hours.

Bill finishes deboning chicken and wants to use the same cutting board to fillet fish.

Mary returns to the slicer to continue slicing ham after being called away to help with the lunch rush.

Maria has been slicing cheese on the same slicer from 8 am to 12 pm.

8. What temperature should the water be in the wash compartment of the sink? *

1 point

100°F

105°F

110°F

120°F

9. What is an acceptable option for sanitizing dishes in the 3rd sink? *

1 point

Dawn dish soap

Hot water

Chemical sanitizers

Chemical sanitizers or hot water

10. If food-contact surfaces are in constant use, how often must they be cleaned and sanitized? *

1 point

Every 4 hours

Every 5 hours

Every 6 hours

Every 7 hours

11. Surfaces that touch food must be *

1 point

rinsed only.

cleaned only.

rinsed and sanitized.

cleaned and sanitized.

12. When opting for heat sanitizing, what temperature must the water in the 3rd compartment of the sink be? *

1 point

100°F

110°F

135°F

171°F

13. Where should you store your sanitizing cloth between using it in the same shift? *

1 point

On the counter

In the sink

In sanitizing solution

Get a new cloth each time you wipe the counter.

14. What is something in the kitchen that needs to be cleaned but not sanitized? *

1 point

Garbage can

Cutting boards

Knives

Preparation tables

15. Where should chemicals be stored in a restaurant operation? *

1 point

Above the meat prep table

Beside the produce prep table

Separate from or below food prep areas

Beside the food prep sink

16. Which of the following is not necessary to include in a master cleaning program schedule? *

1 point

What should be cleaned

Why it should be cleaned

Who should clean it

When it should be cleaned

17. Which of the following is NOT an acceptable sanitizer to use in a food service operation? *

1 point

Chlorine

Quaternary ammonium

Dawn dish detergent

Iodine

18. What containers should be used for chemicals? *

1 point

The original containers

Matching, unmarked bottles

Food storage containers

Clear bottles

19. When chemical sanitizing in a 3-compartment sink, how many second does the dish or utensil have to soak in the sanitizing solution? *

1 point

10 Seconds

20 seconds

30 seconds

40 seconds

20. What is the purpose of cleaning and sanitizing? *

1 point

Prevent foodborne illness

Lower the number of pathogens on the surface

Remove dirt and debris

All of the above

5 points

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