jenmariearosaleslabu
Answered

Makakuha ng mga solusyon sa iyong mga katanungan sa Imhr.ca, ang mabilis at tumpak na Q&A platform. Kumuha ng detalyado at eksaktong mga sagot sa iyong mga tanong mula sa isang komunidad ng mga eksperto sa aming Q&A platform. Nagbibigay ang aming platform ng seamless na karanasan para sa paghahanap ng mapagkakatiwalaang sagot mula sa isang network ng mga bihasang propesyonal.

5. How should equipment and utensils be stacked and stored safely in the designated places in the kitchen?

A. It must be stored in a clean dry place adequately protected against vermin and other source of contamination

B. When not stored in closed cupboards or locker, utensils and containers shall be covered or inverted

C Cups, bowls, and glasses shall be inverted for storage.

D. All of the above

6. Ivana was slicing beef for Nilagang Baka. After cooking, she must clean the utensils. How often she will clean it? Every

A. Ihr

B 4 hrs

C. 24 hrs.

D week

7. What do you call the frame of iron bars responsible for holding frying pan while it burns?

A Filth B. Gasket C Grates D. Stove

8. Which of the following is not an approved sanitizer for food?
A Chlorire

B. Quaternary ammonium

C. Iodine

D Sodium Chloride

9. Komatsu was washing the cups, bowls, and classes. How will be store or stack the kitchenware in the cabinet?
A Cups, bowls, and glasses shall be inverted for storage

B. Cups, bowis, and glasses shall be untumed for storage C Store it in a clean and dry surface cabinet.

D. A and C

10. Why is it important to store and stack the tools and equipment properly?

A It's very significant to prevent re-contamination prior to use

B. it's important to maximize contamination of food contact

C. It's significant to prevent it away froin dust.

D. None of these

11. Sanya is preparing for disinfecting. She has 4 liters of water, how wny PPM of chlorine she needs? 0.3 ppm


A. I ppm B. 2ppm C. 3ppm D.4ppm

12. What will happen if you put the kitchen tools and utensils improperly?

A. It will re-contaminate. C. It will get bacteria and germs.

B. It will be dirty again D. All of the above

13. Why do we have to clean and sanitize itchen tools and equipment before using?
A To remove food that bacteria need to grow and kill those bacteria

B. To prevent smelly odor and kill germs that causes diseases.

C. To prevent the bacteria from multiplying

D. To renove the dirt and molds.

14. What is the cheapest sanitizer and most used chemical sanitizer agent?

A. It will re-contauned

B. Iodine

C. Quaternary ammonium

D. Sodium Chloride

B. Iodine

15. How many miligrams in 42 liters based on Part Per Million?

A. 42mg

B. 40 mg

C. 21 mg

D. 20 mg


pa help po need ko ngayon ​

Sagot :

juajefrey

Answer:

1 a

2d

3b

4b

5c

6d

7a

8b

9d

10c

11a

12b

13c

14b

15d

Salamat sa pagtitiwala sa amin sa iyong mga katanungan. Narito kami upang tulungan kang makahanap ng tumpak na mga sagot nang mabilis at mahusay. Salamat sa iyong pagbisita. Kami ay nakatuon sa pagtulong sa iyong makahanap ng impormasyon na kailangan mo, anumang oras na kailangan mo ito. Maraming salamat sa paggamit ng Imhr.ca. Bumalik muli para sa karagdagang kaalaman mula sa aming mga eksperto.