Questions and Answers
What is the goal of cleaning?
What does sanitizing mean?
What is the safe temperature for sanitizing utensils in hot water?
170 degree F
Cleaning and sanitizing are a one-step process.
Signup and view all the answers
Which of the following is a step in manual dishwashing?
Signup and view all the answers
Match the steps of manual dishwashing to their order:
Signup and view all the answers
What factors influence the size of an egg?
Signup and view all the answers
To safely wash dishes, the wash water should be at _____ degree F.
Signup and view all the answers
What are the two general components of egg quality?
Signup and view all the answers
Study Notes
Cleaning and Sanitizing Overview
- Cleaning involves removing visible soil, while sanitizing reduces harmful microorganisms using hot water or chemical solutions.
- Effective cleaning and sanitizing require a two-step process: surfaces must be cleared and rinsed before sanitization.
Cleaning Needs and Strategies
- Implement a master cleaning schedule to identify cleaning needs and tasks.
- Different cleaning tasks demand distinct methods to avoid damage and prevent bacteria spread.
- Always clean in a logical order to optimize process efficiency.
Health and Safety Precautions
- Many cleaning agents are harmful; contact with skin or eyes and inhalation of fumes can lead to serious health issues.
- Avoid mixing cleaning agents to prevent dangerous chemical reactions and poisonous fumes.
Manual Dishwashing Process
- Scrape and Pre-Rinse: Keeps wash water cleaner longer by removing food residue.
- Wash: Use warm water (110°F to 120°F) with quality detergent; scrub thoroughly to eliminate grease and debris.
- Rinse: Rinse off detergent with clean warm water; change water frequently or use running water to maintain cleanliness.
- Sanitize: Immerse utensils in hot water (170°F) for 30 seconds; requires efficient gas or electric heating to maintain temperature.
- Drain and Air-Dry: Avoid towel-drying to prevent contamination.
Mechanical Dishwashing Process
- Follow pre-rinsing and scraping steps.
- Rack dishes to ensure dishwasher sprays all surfaces effectively.
- Run the dishwasher for a complete cycle.
- Set sanitizing temperatures: 180°F for heat sanitization and 140°F for chemical sanitization.
Egg Quality and Grading
- Egg quality has two components: exterior (shell) quality and interior quality.
- Grading classifies eggs based on both exterior and interior quality as a form of quality control.
- Factors influencing egg size include breed, hen age, weight, feed, and environmental conditions; native chickens produce smaller eggs compared to commercial breeds.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
This quiz covers the important concepts of cleaning and sanitizing, emphasizing their roles in maintaining hygiene. Understanding the two-step process of cleaning followed by sanitizing is crucial for effective results. Test your knowledge on selecting tools, developing a master cleaning schedule, and the necessary skills required for optimal cleaning practices.