Cleaning and Maintaining Kitchen Tools, Equipment, and Premises

A set of fill-in-the-blank flashcards covering key concepts on cleaning and maintaining kitchen tools, equipment, and premises.

__ cooking equipment includes major items like griddles and fryers.

Primary

Handheld mixers and electric meat slicers are examples of __ cooking equipment.

Auxiliary

A deep-fat frying appliance used for cooking food in hot oil is called a __.

Fryer

A bowl-shaped pan ideal for stir-frying is called a __.

Wok

A __ is used to remove the outer skin of vegetables and fruits.

Peeler

Utility plates, sifters, ladles, and colanders fall under the category of __ utensils used in cookery.

Other

Kitchen layout and physical equipment should be conducive to good __ practices.

sanitary

Dishes and utensils should be washed in water at __°F or higher for at least 2 minutes.

140

Before washing, soiled dishes should be __ to remove leftover food.

scraped

Because glasses touch the lips, they must be properly cleaned and __ to prevent disease.

sanitized

Lipstick stains on glasses are best removed by __.

brushing

After washing, dishes should be stored on clean shelves and protected against __.

dust

Cleaning means the absence of visible dirt, while __ means killing germs and bacteria.

sanitation

A __ is used in scrubbing, stripping, and polishing hard floor surfaces.

floor polisher

A __ vacuum is designed to absorb water from wet surfaces.

wet and dry

A cart or __ is used to keep cleaning supplies and chemicals for easy movement.

trolley

Green scrubbing pads are for scouring, while highly absorbent __ cloths wipe and remove stains.

wiping

When mopping, clean water should be kept in one bucket and __ water in another.

dirty

Garbage should be disposed of daily in __ garbage receptacles to control odor and bacteria.

enclosed

Degreasers are chemicals used to remove __, oil, and dirt.

grease

Drain cleaners are poured into sink drains, allowed to stand, and then __ with water.

flushed

One rule in using electrical cleaning equipment is to check for frayed wires, loose plugs, and __ before use.

connections

Cleaning equipment should be stored in their __ room after use.

custodial

Liquid-waste disposal areas must be located away from sources of __ and plants.

water

Stained white linens should be soaked in __ solutions separate from colored ones.

bleaching

When laundering linens, always start with the __ linens before moving to the colored ones.

white