Directions: Write TRUE if the statement is correct and write FALSE if the
statement is wrong. Write your answer in your TLE notebook.
1. Using dishwashing detergent in washing dishes is a cleaning process.
2. Towel is used to dry washed dishes.
3. Cleaning and sanitizing are needed to keep the food safe.
4. Brushing the pots and pans will kill harmful microorganisms.
5. Dusting and wiping are ways to sanitize surfaces and equipment in the kitchen.
6. Chemicals must be stored away from food, dishes and food contact surfaces.
7. Sanitation of utensils, equipment and food preparation area must be observed
before and after food preparation.
8. Insecticide can be sprayed on countertops to keep insects away from the
preparation area.
9. 140 °F to 150 °F is the temperature in sanitizing items in hot water.
10. Liquid dishwashing soap is an example of detergent cleaning agent.
11. Using sunlight is one of the methods of using heat in sanitizing.
12. Contact time in sanitizing means the amount of chemicals to water solution.
13. If the kitchen tools and equipment are very dirty, we should increase the amount
of chemical sanitizer to kill harmful bacteria.
14. Fifty (50)ppm chlorine in water solution is a mixture of 1 tablespoon chlorine and
4 gallons of water.
15. When washing cups and bowls using dishwashing machine, they should be
placed at the top shelf of the dishwasher machine.
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Answer:
1. True
2. True
3. True
4. True
5. True
6. True
7. True
8. False
9. True
10. True
11. False
12. True
13. True
14. True
15. True
Explanation:
based in my opinion... btw cookery course ko
Answer:
1.T
2.T
3.T
4.F
5.T
6.T
7.T
8.T
9.T
10.T
11.T
12.T
13.T
14.T
15.T