Reference no: EM133029678

SITHKOP001 - Clean kitchen premises and equipment

Knowledge Test

1. If you don't know how to use, store or prepare cleaning agents and chemicals, how do you find out?
(a) Consult product/manufacturer's instructions, workplace documents/diagrams, Safety Data Sheets (SDS) or Material Safety Data Sheets (MSDS).
(b) Check the HAZCHEM labels.
(c) Ask the head chef.
(d) Consult your restaurant's policy regarding personal protective equipment (PPE).

2. Why should you clean and sanitise kitchen equipment? Choose the best answer.
(a) To make sure it presents well to customers.
(b) To prove that you've completed the unit Clean kitchen premises and equipment.
(c) To ensure the safety of the food you're preparing and serving to customers.
(d) To prevent ant infestation.

3. Where should you store cleaned equipment?
(a) In a safe storage area such as a locked room or cupboard.
(b) Out in plain view, so anyone who needs it can see it.
(c) In its designated place.
(d) In a cool, dry, well-ventilated area.

4. How do you correctly load the dishwasher?
(a) Pre-rinse all plates in the sink with soapy water then load into racked trays.
(b) Stack items tightly on the racks to prevent breakage and maximise cleaning action.
(c) Place dishes into dishwasher trays as soon as they arrive at the sink to ensure a quick return of dishes back to the service area. Slide trays into the dishwasher and begin wash cycle.
(d) Sort ‘like' items into piles, load items of similar type into trays and pre-rinse to remove loose or sticky food. Don't crowd the dishes. Stack items so the water jets can reach all surfaces.

5. Which of the following items should you handwash?
(a) Kitchen knives.
(b) All cooking utensils.
(c) Dishes.
(d) Crockery.

6. If you notice broken or chipped serviceware, who should you report this to?
(a) You don't need to report it. Just dispose of it within the scope of your responsibility.
(b) Report it to your supervisor.
(c) Report it to wait staff, so they know to warn the customer about it.
(d) Report it to the person you think broke it.

7. At what time do sufficient supplies of clean, undamaged crockery need to be available?
(a) At the end of the service period.
(b) At the beginning of the service period.
(c) At all times during the service period.
(d) You aren't required to ensure there are sufficient supplies of clean, undamaged crockery, the chefs are.

8. Why should you follow your organisation's cleaning schedule and document the completion of cleaning tasks? Choose the best answer.
(a) So everyone knows that you completed your cleaning tasks correctly and can't blame you if cross-contamination causes a customer to get sick.
(b) To be completely sure that it's impossible for insects and vermin to invade your premises.
(c) To make sure your kitchen premises present well in case a customer happens to see it.
(d) It's part of your organisation's required food safety program, which ensures that kitchen equipment, surfaces, food preparation and storage areas are hygienic.

9. What's the difference between cleaning and sanitising?
(a) You use hotter water when you clean than when you sanitise.
(b) Cleaning removes visible dirt, soil or stains. Sanitising kills/reduces disease-causing bacteria.
(c) You clean equipment that comes into direct contact with food. You sanitise floors, walls, etc., which don't come into direct contact with food.
(d) Cleaning requires you to use the right detergent, chemicals and techniques for the surface. Sanitising doesn't.

10. What's the best cleaning agent to use when getting rid of animal and pest waste?
(a) Disinfectant and deodorant.
(b) Degreaser.
(c) Bleach.
(d) Neutral detergent.

11. What single document provides safety procedures to follow in the event of a chemical accident?
(a) SDS or MSDS.
(b) PPE.
(c) HAZCHEM.
(d) WHS.

12. Which of the following is true about sorting and removing soiled linen?
(a) Every establishment follows the same exact procedure for sorting and removing soiled linen.
(b) Soiled linen is always laundered off-site through an external linen service and is sorted/removed according to their specifications.
(c) You must remove soiled linen and sort it into pre-designated areas according to your establishment's procedure.
(d) You should place kitchen and dining room linen together, but separate badly stained from lightly soiled linen.

13. What's the most important reason to promptly dispose of kitchen waste?
(a) To create more space in the kitchen.
(b) To avoid customers being exposed to unpleasant odours.
(c) To maintain your restaurant's image.
(d) To avoid cross-contamination with food stocks.

14. Which of the following is true regarding the safe use of cleaning agents, chemicals and equipment?
(a) You should only use them in a sealed area while wearing the necessary personal protective equipment.
(b) You should mix different cleaning agents together for the best result.
(c) You should use the right cleaning agent for the job and separate, colour-coded cloths for different tasks.
(d) You should always add the water to the cleaner when diluting hazardous chemicals.

15. Why is it important to use correct manual handling techniques when cleaning equipment and premises?
(a) To avoid injury.
(b) To avoid cross-contamination.
(c) To prevent infestation.
(d) There's no need for kitchen attendants to use correct manual handling techniques.

16. Why should you use energy, water and other resources efficiently? Choose the best answer.
(a) To demonstrate your self-management skills.
(b) To reduce negative environmental impacts and save money.
(c) To ensure you adhere to water restrictions in times of drought.
(d) To increase profits and maximise negative environmental impacts.

17. Which of the following should you put into the general waste?
(a) Empty water bottle.
(b) Empty egg carton.
(c) Empty soda can.
(d) Empty plastic bread bag.

18. Why are HAZCHEM labels important?
(a) They tell you how to prepare hazardous chemicals.
(b) They identify a food's use-by date.
(c) They help you identify hazardous substances.
(d) They tell you how to clean dangerous food-preparation equipment such as slicing machines.

19. Which of these types of kitchen waste are most harmful to the environment?
(a) Cooking oils.
(b) Vegetables.
(c) Disposable utensils.
(d) Breads and grains.

20. How do you safely handle and remove hazardous waste?
(a) Wear PPE, follow the SDS or MSDS and follow organisational procedures.
(b) Use tongs to separate waste and use gloves.
(c) Wear appropriate PPE and follow your organisational procedures.
(d) Wear appropriate PPE and follow your supervisor's instructions.

21. What is the purpose of wearing gloves while using cleaning products?
(a) To protect your hands from damage.
(b) To keep your hands clean so you are still able to serve food.
(c) To keep your hands from spreading germs.
(d) To prevent fumes.

22. What PPE would you use in order to descale a stovetop where you are using an acid cleaner?
(a) Mask, goggles and gloves.
(b) Mask, goggles, gloves, plastic apron.
(c) Mask and gloves.
(d) Mask and goggles.

23. Which of the following cleaning products would you use to wash dishes by hand?
(a) Dishwasher tablets.
(b) Dishwashing liquid.
(c) Dishwasher liquid.
(d) Mask and goggles.

24. How can you avoid risks to food when cleaning walls in the kitchen?
(a) Put away or remove all food so it doesn't get splashed.
(b) Wear gloves to prevent contamination.
(c) Wash your hands before you touch the food again.
(d) Wipe from top to bottom with hot water and neutral detergent.

Attachment:- Clean kitchen premises and equipment_Knowledge Test.rar