hw chapter 12 (1)

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Diablo Valley College *

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110

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Chemistry

Date

Oct 30, 2023

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pdf

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3

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Discussion Questions 1. When should food-contact surfaces be cleaned and sanitized? After being used, before preparing any food, after 4 hours of use, 2. How should a three-compartment sink be prepared for dishwashing? Clean and sanitize sink, fill sinks, provide a clock with a second hand 3. What are the steps that should be taken (in order) when cleaning and sanitizing items in a three-compartment sink? Scrape items before washing, wash in first sink, rinse in second sink, sanitize in third, air dry 4. How should clean and sanitized tableware, utensils, and equipment be stored? Store cups upside down, store utensils and tableware 6 inch from ground, clean and sanitize drawers and shelves 5. What factors affect the effectiveness of a sanitize solutions? The pH, water temp, water hardness, concentration Study Questions 1. What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine? A. Infrared thermometer B. Time-temperature indicator C. Maximum registration thermometer D. Thermocouple with immersion probe C 2. What is an acceptable sanitizing method and contact time for a food-contact surface? A. Soak the item in very hot water for 7 seconds B. Soak the item in an iodine solution for 7 seconds C. Soak the item in a chlorine solution for 7 seconds D. Soak the item in an ammonia solution for 7 seconds C
3. If food-contact surfaces are in constant use, how often must they be cleaned and sanitized? A. Every 4 hours B. Every 5 hours C. Every 6 hours D. Every 7 hours A 4. What must food handlers do to make sure sanitizing solutions for use on food-contact surfaces has been made correctly? A. Test the solutions with a sanitizer kit B. Use very hot water when making the solution C. Try out the solution on a food-contact surface D. Mix the solution with equal parts of water A 5. George is getting ready to wash dishes in a three-compartment sink. What should be his first task? A. Remove leftover food from the dishes B. Fill the first sink with detergent and water C. Clean and sanitize the sinks and drainboards D. Make sure there is a working clock with a second hand C 6. Which feature is most important for a chemical storage area? A. Good lighting B. Single-use towels C. Nonskid floor mats D. Emergency shower system A 7. How should flatware and utensils that have been cleaned and sanitized be stored? A. With handles facing up B. Below cleaning supplies C. Four inches (10 cm) for the floor D. In drawers that have been washed and rinsed A 8. What is the correct way to clean and sanitize a prep table? A. Remove food from the surface, sanitized, rinse, wash, and air-dry B. Remove food from the surface, wash, rinse, sanitize, and air-dry
C. Remove from the surface, wash, sanitize, air-dry, and rinse D. Remove food from the surface, air-dry, wash, rinse, and sanitize B 9. Pete the busser poured some cleaner from its original container into a smaller, working container. What else does he need to do? A. Label the working container with its contents B. Read the safety data sheets (SDS) for the cleaner C. Use a new wiping cloth when first using the working container D. Note on the original container that some cleaner was put into a working container A 10.What information should a master cleaning schedule contain? A. What should be cleaned, and when B. What should be cleaned, when, and by whom C. What should be cleaned, when, by whom, and how D. What should be cleaned, when, by whom, how and why C
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