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?
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?
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?
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?
What is the purpose of air-drying sanitized dishes and utensils?
Signup and view all the answers
