SITHKOP001 - Clean
kitchen premises
and equipment
, SITHKOP001
Clean kitchen premises and
equipment
Multiple Choice
Question 1
Correct
Mark 1.00 out of 1.00
Question text
If you don’t know how to use, store or prepare cleaning agents and
chemicals, how do you find out?
Select one:
a. Consult your restaurant’s policy regarding personal protective equipment
(PPE).
b. Ask the head chef.
c. Check the HAZCHEM labels.
d. Consult product/manufacturer’s instructions, workplace documents/diagrams,
Safety Data Sheets (SDS) or Material Safety Data Sheets (MSDS).
Feedback
Your answer is correct.
Question 2
Correct
Mark 1.00 out of 1.00
,Question text
Why should you clean and sanitise kitchen equipment? Choose the best
answer.
Select one:
a. To make sure it presents well to customers.
b. To ensure the safety of the food you’re preparing and serving to
customers.
c. To prove that you’ve completed the unit Clean kitchen premises and
equipment.
d. To prevent ant infestation.
Feedback
Your answer is correct.
Question 3
Correct
Mark 1.00 out of 1.00
Question text
Where should you store cleaned equipment?
Select one:
a. In it's designated place.
b. Out in plain view, so anyone who needs it can see it.
c. In a cool, dry, well-ventilated area.
d. In a safe storage area such as a locked room or cupboard.
, Feedback
Your answer is correct.
Question 4
Correct
Mark 1.00 out of 1.00
Question text
How do you correctly load the dishwasher?
Select one:
a. 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.
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. Pre-rinse all plates in the sink with soapy water then load into racked trays.
Feedback
Your answer is correct.
Question 5
Incorrect
Mark 0.00 out of 1.00
Question text
Which of the following items should you handwash?
kitchen premises
and equipment
, SITHKOP001
Clean kitchen premises and
equipment
Multiple Choice
Question 1
Correct
Mark 1.00 out of 1.00
Question text
If you don’t know how to use, store or prepare cleaning agents and
chemicals, how do you find out?
Select one:
a. Consult your restaurant’s policy regarding personal protective equipment
(PPE).
b. Ask the head chef.
c. Check the HAZCHEM labels.
d. Consult product/manufacturer’s instructions, workplace documents/diagrams,
Safety Data Sheets (SDS) or Material Safety Data Sheets (MSDS).
Feedback
Your answer is correct.
Question 2
Correct
Mark 1.00 out of 1.00
,Question text
Why should you clean and sanitise kitchen equipment? Choose the best
answer.
Select one:
a. To make sure it presents well to customers.
b. To ensure the safety of the food you’re preparing and serving to
customers.
c. To prove that you’ve completed the unit Clean kitchen premises and
equipment.
d. To prevent ant infestation.
Feedback
Your answer is correct.
Question 3
Correct
Mark 1.00 out of 1.00
Question text
Where should you store cleaned equipment?
Select one:
a. In it's designated place.
b. Out in plain view, so anyone who needs it can see it.
c. In a cool, dry, well-ventilated area.
d. In a safe storage area such as a locked room or cupboard.
, Feedback
Your answer is correct.
Question 4
Correct
Mark 1.00 out of 1.00
Question text
How do you correctly load the dishwasher?
Select one:
a. 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.
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. Pre-rinse all plates in the sink with soapy water then load into racked trays.
Feedback
Your answer is correct.
Question 5
Incorrect
Mark 0.00 out of 1.00
Question text
Which of the following items should you handwash?
