Q2: Lesson 1 | Cleaning and Maintaining Kitchen Tools Flashcards
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