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Home > Hospitality > Hospitality (240 hours) > Elective pool > THHBKA04B Clean and maintain kitchen premises > Clean and maintain premises

Prepare for Cleaning - Quiz

Try this quick quiz on areas of Preparing for cleaning

Select the correct answer from those provided.

1. The most appropriate type of detergent selected to clean a porcelain sink or bath/toilet would be:
   1. A heavy-duty alkaline detergent
   2. A general-purpose household cleaner
   3. An acid detergent
   4. A heavy-duty bleach
   
    
2. What do you do if you discover that a guest has left a 'red wine stain' on the carpet?
   1. Contact reception to have them forward the cleaning bill to the guest
   2. Place the bedside table over the stain to conceal it
   3. Call in the maintenance section to replace the carpet in the room
   4. Refer to your cleaning chart to determine the most appropriate cleaning technique for this fabric
   
    
3. The minimum water temperature when rinsing food utensils in a double-bowl sink or two-compartment tub is:
   1. 77°C
   2. 45°C
   3. 65°C
   4. 37°C
   
    
4. A food handler must wash his or her hands:
   1. Immediately after handling a handkerchief
   2. Immediately after visiting the lavatory
   3. Immediately before commencing work
   4. All of the above
   
    
5. Food Act regulations required that during washing procedures the following are to be available for checking purposes:
   1. Thermometer
   2. Water hardness kit
   3. Hydrometer
   4. Viscometer
   
    
6. Surfaces which are in contact with foods should be impervious because:
   1. They don't show the dirt
   2. Show up dirty surfaces more readily
   3. They are less likely to harbour contaminating microorganisms
   4. They are more likely to harbour contaminating microorganisms
   
    
7. The structure formed by excess molocules of detergent held in reserve in a solution is givent the name:
   1. Mycelium
   2. Myoglobin
   3. Micelle
   4. Mycetes
   
    
8. Domestic kitchens may be used int the prepartation of food for sale:
   1. Yes, provided it complies with all requirements of the Act and regulations
   2. No, domestic kitchems may never be used
   3. Yes, as long as no vermin, pests or animals are present
   4. Yes, as long as the floors, equipment, etc. are kept clean
   
    
9. The function of a detergent is to:
   1. Suspend dirt and kill microorganisms
   2. Selectively inactivate food poisoning microorganisms
   3. Kill all microorganisms
   4. Remove dirt and microorganisms from the surface
   
    
10. The prescribed proportion of the sanitiser sodium hypochlorite, if used to chemically sanitise eating utensils, should be:
    1. 50 mg/Kg
    2. 0.001%
    3. 10 mg/Kg
    4. 10PPM
    
     

Answers
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