Professional Documents
Culture Documents
Las 7-W3
Las 7-W3
Activity Sheet 1
Identification
Direction A: Identify each statement below whether the process is cleaning or sanitizing.
Write your answer in a separate sheet of paper.
Direction B: Identify what is referred to in each statement. Choose your answer in the box
below.
1. It refers to the surface that the food normally comes into contact.
2. It is a cleaning agent used to remove heavy accumulations of dirt that are difficult to
remove with detergents.
3. These are substances capable of destroying microorganisms including those bacteria
that cause food poisoning.
4. It is the most common sanitizing method used in restaurants.
5. It is a factor in the use of chemicals which means too little sanitizer will result in an
inadequate reduction of harmful microorganisms.
Activity Sheet 2
A. Direction: Copy and fill in the appropriate procedure or description to complete the
diagram below. Write your answer on a separate sheet of paper.
Dishwashing Procedure: The Three Sink Method
B. Matching Type
Directions: Match the procedure in Column A with the pictures in Column B. Write the
letters only. Write your answer in separate sheet of paper.
Column A Column B
a.
c.
Activity Sheet 3
Directions: Fill each blank with the missing word to complete each statement. Choose your
answers from the box below. Write your answer in separate sheet of paper.
1. _______ is the process of removing food and other types of soil from a surface, such
as a dish, glass, or cutting board.
2. The four types of cleaning agents are detergents, solvent, acid and _______.
3. Sanitizing is usually achieved using heat and water, and _______.
4. _______ are substances capable of destroying microorganisms including those
bacteria that cause food poisoning and other diseases.
5. _______ refers to the state of a food contact surface or utensil where it does not
contain microorganisms
6. There are three methods of using heat to sanitize surfaces – steam, hot water, and
_______.
7. Chemicals that are approved sanitizers are iodine, quaternary ammonium, and
________.
8. The steps in the three sink-dishwashing method are scrape, wash, rinse, sanitize and
_______.
9. ________ should not be poured down into the drain since it could solidify and clog
the pipes.
10. In washing dishes by hand, we should work from lightly to _______ soiled dishes.