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l7. SITHKOPODi CLEAN KITCHEN PREMISES AND EQUIPMENT Multiple CW Knowledge Test . At what lime do suicient supplies of clean, undamaged crockery need to be available? (a) At the end cfthe service period. i (b) At the beginning of the service period. (c) At all times during the service period. g (it) You aren't required to ensure there are sufficient supplies of clean. undamaged crockery. the i chefs are. i 8. Why should you follow your organisation's cleaning schedule and document the completion of cleaning i tasks? Choose the best answer. i (8) So everyone knows that you completed your cleaning tasks correctly and can't blame you 'rfcross- i contamination causes a customer to get sick. i (b) To be completely sure that it's impossible for insects and vermin to invade your premises. i (c) To make sure your kitchen premises present well in case a customer happens to see it i (d) It's part of your organisaticnjs required food safety program, which ensures that kitchen i 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, i (b) Cleaning removes visible dirt. soil or stains. geniusipg kills/reduces diseasecausing bacteria. (G) You clean equipment that comes into direct contact with food. You Walloon, walls, etc, i which don't come into direct contact with food. i (11) Cleaning requires you to use the right detergent, chemicals and techniques for the surface. l seamdoesn'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) see or uses. g (b) PPE. (c) HAZCHEM. i (d) WHS. 12. Which cfthe following is true about sorting and removing soiled linen? (a) Every establishment follows the same exact procedure for sorting and removing soiled linen. g (b) Scllecl linen is always laundered off-site through an extemal linen service and is sortedi'removed i according to their specications. (G) You must remove soiled linen and sort it into pre-designated areas according to your g establishment's procedure. (d) You should place kitchen and dining room linen together, but separate badly stained from lightly ' soiled linen. (Elmira Business College Pty Ltd ABN 25130 302 000 | RTO 41297 iCRlCDS PROVIDER CODE 034446 V 2.0 Last up tilled iS Nuvrmhrr :01? SITHKOP001 , CLEAN KITCHEN PREMISES AND EQUIPMENT7 Multiple Colleen Knowledge Test 13. What's the most important reason to promptly thsposa of kitchen waste? (a) To create more space in the kitchen. (b) To avoid customers being exposed to unpleasant wows (c) To maintain your restaurant's image. i (d) To avoid cross-contamination with food stocks. 14. Which cfthe following is true regarding the safe use of cleaning agents, chemicals and equipment? i (a) You should only use them in a sealed area while wearing the necessary personal protective i equipment. (b) You should mix different cleaning agents together for the best result. g to) You should use the right cleaning agent for the job and separate, goiourooded cloths for different 5 tasks. i it!) You should always add the water m the cleaner when diluting hazardous chemicals. i 15. Why is it important to use correct manual handling techniques when cleaning equipment and premises? (a) To avoid injury