Bakery Tools and Cleaning Procedures

These flashcards cover essential vocabulary related to cleaning agents, procedures, and safety in a bakery context.

Cleaning Agent

A substance used for cleaning, which can include detergents, vinegar, lemon juice, or baking soda.

Sanitizing

The process of reducing the number of microorganisms to a safe level on a surface.

Disinfectant

Antimicrobial agents designed to inactivate or destroy microorganisms on inert surfaces.

Detergent

A cleaning agent, solvent, or substance used to wash tableware, surfaces, and equipment.

Vinegar

A natural cleaning product that acts as a disinfectant, deodorizer, and dissolves mineral buildups.

Lemon Juice

A cleaning agent with natural antiseptic properties that cuts through grease and deodorizes surfaces.

Baking Soda

A deodorizer and gentle abrasive used to remove tough stains and absorb odors.

Ammonia

A highly alkaline substance effective in breaking down grease and organic residues.

Borax

A natural cleaning agent useful for cutting through grease and removing tough stains.

Preventive Maintenance

Techniques and procedures to maintain tools and equipment to extend their life and performance.

Proper Hygiene

Practices that promote health and cleanliness, including proper handwashing and food preparation.