Equipment Cleaning And Maintenance

47 Questions | Total Attempts: 220

SettingsSettingsSettings
Cleaning Quizzes & Trivia

Questions and Answers
  • 1. 
    Why do you perform a Quick Clean on pressure fryers?
    • A. 

      The Quick Clean removes crumbs which can cause peanut oil to burn

    • B. 

      Performing the Quick Clean regularly makes it unnecessary to perform the Thorough Clean

    • C. 

      The Quick Clean allows products to cook faster

    • D. 

      Performing the Quick Clean keeps trans fats from accumulating in the oil and transferring to the products

    • E. 

      None of the above

  • 2. 
    What is the purpose of the poker brush when cleaning a fryer?
    • A. 

      It is used to unclog the drain pipe by pushing crumbs through the drain pipe opening

    • B. 

      It is used to clean between the coils and the walls of the frypot on both the left and the right side

    • C. 

      It is used to clean between the coils and the walls of the frypot on both the front and the back

    • D. 

      Both a and b

  • 3. 
    How often should you perform a Thorough Clean on a pressure fryer?
    • A. 

      After each lunch period

    • B. 

      At the end of the day

    • C. 

      Before and after peak sales periods

    • D. 

      Both a and b

    • E. 

      Both b and c

  • 4. 
    How often should the filter envelope on a pressure fryer be changed?
    • A. 

      Once a day, at end of day, for all Restaurants

    • B. 

      As often as twice a day in high‑volume Restaurants

    • C. 

      Before and after each peak sales period

    • D. 

      Both a and b

  • 5. 
    Typically, the pressure fryer display will show CHANGE OIL SOON, indicating that it is time for a Boil‑Out, every _____.
    • A. 

      7 days

    • B. 

      14 days

    • C. 

      30‑60 days

    • D. 

      90 days

  • 6. 
    During a pressure fryer Boil‑Out, why do you pour 2 cups of hot cleaning solution down the exhaust stack?
    • A. 

      It kills any remaining germs in the exhaust stack

    • B. 

      It prevents the spread of cross‑contamination

    • C. 

      It makes the next frypot full of oil last longer

    • D. 

      It helps break up any clogs in the exhaust stack and drainpipe

  • 7. 
    Which of the following statements are true about the level of canola oil in an open fryer frypot?
    • A. 

      The level of cold canola oil in the frypot should be exactly at the fill line

    • B. 

      The level of heated canola oil in the frypot should be 1/4″ – 1/2” above the fill line

    • C. 

      The open fryer must never be turned on unless the frypot contains enough canola oil to cover all the heating coils

    • D. 

      All of the above

    • E. 

      Both a and c

  • 8. 
    Why is it important to use the wire mesh skimmer to remove crumbs from the oil in the open fryer frypot?
    • A. 

      Crumbs that stay in the oil can burn, resulting in unacceptable Waffle Potato Fries and Hash Browns

    • B. 

      Using the skimmer to remove crumbs allows you to cook Waffle Potato Fries and Hash Browns more quickly

    • C. 

      Crumbs in the oil can get sucked into the pump motor, damaging the open fryer

    • D. 

      All of the above

    • E. 

      Both a and c

  • 9. 
    At the end of the day, what do you do with the fryer baskets?
    • A. 

      Wash, rinse, sanitize and air‑dry them

    • B. 

      Wash, rinse and sanitize them, then return them to the frypot; there is no reason to air‑dry them since they will be returned to the oil in the frypot

    • C. 

      Scrub them with degreaser at the mop sink

    • D. 

      Allow them to sit beside the fryer on a red food tray; there is no need to wash them

  • 10. 
    What happens if the filter clips are not correctly attached to a fryer’s filter envelope?
    • A. 

      Crumbs might get sucked into the pump

    • B. 

      The filter envelope will dissolve in the hot oil

    • C. 

      The filter envelope might catch on fire

    • D. 

      The fryer will not operate

  • 11. 
    How often should you use a grill cloth to clean the Teflon release sheets on the Taylor grill?
    • A. 

      After cooking each batch

    • B. 

      Only when switching from cooking one product to another product

    • C. 

      Only when switching from breakfast to lunch

    • D. 

      Only at the end of peak sales periods

  • 12. 
    How do you reduce strain on the lid of the Taylor grill overnight?
    • A. 

      Leave lid in the raised position

    • B. 

      Leave lid in the lowered position

    • C. 

      Leave lid halfway between raised and lowered positions

    • D. 

      Remove lid from the grill

  • 13. 
    Which of the following statements is true about the weekly cleaning of the Taylor grill?
    • A. 

      Only the front gap slide assembly should be removed and cleaned

    • B. 

      Both the front and rear gap slide assemblies should be removed and cleaned at the same time

    • C. 

      Remove and clean the front gap slide assembly, then after it has been replaced, remove and clean the rear gap slide assembly

    • D. 

      Only the rear gap slide assembly should be removed and cleaned

  • 14. 
    Which statements are true about cleaning the fire suppression system on the vent hood?
    • A. 

      Wipe the piping and the nozzles with a clean, sanitized towel

    • B. 

      Remove the blow‑off caps so the nozzles can be cleaned thoroughly

    • C. 

      Do not attempt to clean the fusible links

    • D. 

      All of the above

    • E. 

      Both a and c

  • 15. 
    If buns start getting stuck in either the vertical contact toaster or the horizontal contact toaster, you can solve the problem by adding more butter‑flavored oil to the buns.
    • A. 

      True

    • B. 

      False

  • 16. 
    You should never submerge the conveyor assembly of a contact toaster.
    • A. 

      True

    • B. 

      False

  • 17. 
    How do you protect the non‑stick surface on the CSS toaster grill plates?
    • A. 

      Use only plastic spatulas to scrape off stubborn food particles

    • B. 

      Do not allow multi‑surface cleaner to come in contact with grill plates

    • C. 

      Avoid abrasive cleaners

    • D. 

      Both a and c

  • 18. 
    Which areas of the oven should be sprayed with oven cleaner during the weekly cleaning?
    • A. 

      Ceiling and inside of oven door

    • B. 

      Supports and racks

    • C. 

      Walls, except around fan inside oven wall

    • D. 

      All of the above

    • E. 

      Both a and b

  • 19. 
    To clean the hot air passages of the fry warming station during the daily cleaning, you should spray a clean, sanitized towel with _____.
    •  
    • A. 

      Sizzle

    • B. 

      Multi‑surface cleaner

    • C. 

      Degreaser

    • D. 

      Stainless steel polish

  • 20. 
    When cleaning the chicken warming stations at the end of the day, which items are removed and taken to the compartment sink to be washed, rinsed, sanitized and air‑dried?
    • A. 

      Pans with crumb screens

    • B. 

      Base pan holder

    • C. 

      Heat shield

    • D. 

      Both a and b

    • E. 

      Both a and c

  • 21. 
    At the end of each day, all interior and exterior surfaces of the Duke holding station are wiped with a clean, sanitized towel sprayed with multi‑surface cleaner.
    • A. 

      True

    • B. 

      False

  • 22. 
    Which parts of the warming drawers should be washed, rinsed, sanitized and air‑dried at the compartment sink on a daily basis?
    • A. 

      Drawer frame

    • B. 

      Thermostat knob

    • C. 

      Roller assembly

    • D. 

      Holding pans

    • E. 

      All of the above

  • 23. 
    To help prevent scale build‑up in the C‑VAP and to reduce odor, it is important to add fresh water mixed with lemon juice to a clean, empty C‑VAP reservoir at the beginning of each day.
    • A. 

      True

    • B. 

      False

  • 24. 
    When cleaning the exterior C‑VAP surfaces daily with a clean, sanitized towel and multi‑surface cleaner, it is important to avoid _____.
    • A. 

      Damaging the exterior surface with the abrasive multi‑surface cleaner

    • B. 

      Dislodging any clog in the reservoir drainpipe

    • C. 

      Splashing or pouring liquid directly onto control panel or wiring

    • D. 

      Spraying too much multi‑surface cleaner on the towel

  • 25. 
    What is the correct setting for the pass‑thru chutes?
    • A. 

      325°F

    • B. 

      #3

    • C. 

      #4

    • D. 

      #5 #5

Back to Top Back to top