Cookery Cleaning and Sanitizing Essentials Quiz
4 Questions
0 Views

Choose a study mode

Play Quiz
Study Flashcards
Spaced Repetition
Chat to lesson

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

Which of the following is NOT an essential step in cookery cleaning and sanitizing?

  • Washing hands before handling food
  • Regularly cleaning kitchen equipment and utensils
  • Wiping the kitchen countertops with a wet cloth (correct)
  • Sanitizing cutting boards after use

    • What is the recommended temperature for sanitizing dishes and utensils in a commercial kitchen?

  • 120°F (49°C)
  • 160°F (71°C) (correct)
  • 180°F (82°C)
  • 100°F (38°C)

    • Why is it important to use separate cutting boards for raw meat and vegetables?

  • To minimize the number of cutting boards needed
  • To demonstrate advanced culinary skills
  • To save time in the kitchen
  • To reduce the risk of cross-contamination (correct)

    • What is the purpose of air-drying sanitized dishes and utensils?

    <p>To remove any remaining bacteria</p> Signup and view all the answers

    More Like This

    Cookery Quiz
    5 questions

    Cookery Quiz

    PolishedDiopside avatar
    PolishedDiopside
    Cookery Ingredients and Market Forms Quiz
    5 questions

    Cookery Ingredients and Market Forms Quiz

    ProminentLove avatar
    ProminentLove
    TLE 9 - Cookery Specialization: Spreads and Butter
    10 questions

    TLE 9 - Cookery Specialization: Spreads and Butter

    FortunateWormhole avatar
    FortunateWormhole
    Cookery 4th Quarter Worksheet #2
    12 questions

    Cookery 4th Quarter Exam Quiz and Flashcards

    WellRegardedTone avatar
    WellRegardedTone
    Use Quizgecko on...
    Browser
    Open
    Browser
    Browser