Q2: Lesson 1 | Cleaning and Maintaining Kitchen Tools Flashcards
(31 cards)
This includes ranges, ovens, steam, kettles, broilers, fryers, and steam cookers
Primary Cooking Equipment
consists of mixers, slicers, cutters, grinders, choppers, molders, blenders, peelers, corers, toasters,
auxiliary cooking equipment
refers to insects, such as flies, mosquitoes, and cockroaches.
vermin
temperature ranging from ______°F to ______°F suitable for rinsing
170°F to 190°F
a dishwashing machine uses _______ for washing
chlorine
a dishwasher uses chlorine for washing and ____°F water for rinsing
140°F
refers to any form of liquid residue that is hazardous for people and the environment such as chemicals and disinfectant
liquid waste
wares that need to be sanitized in cleaning because they touch human lips
glasses
follows the concept of reduce reuse recycle
waste management processes
includes food waste and kitchen leftovers
biodegradable
compromises plastics, bottles, and polystyrene
nonbiodegradable waste
a washing process to remove food particles that stick on plates
prerinsing
ideal material for kitchen floors
slip-resistant materials
excellent material for cleaning kitchen equipment
stainless steel or enamelware
it is used in scrubbing, stripping, and polishing hard floor surfaces
floor polisher
it is used to absorb water from wet surfaces
wet and dry vacuum cleaner
this is used to keep all cleaning supplies and chemicals safe. it is used to keep all cleaning supplies and chemicals that can be moved from one place to another
cart or trolley
these are highly absorbent cotton fabrics used to remove stains and dirt and easy-to-remove stains
wiping cloths
this is used for manual floor mopping
mop with handle
used to wipe or remove cobwebs and dust off the ceiling
ceiling broom
this are garbage/disposable receptacle used to contain garbage or rubbish
trash bag
is used for fine surfaces like floors
soft broom
used for tough surfaces
stick broom
used to clean fine surfaces
sponges