Evaluation

Test

Parties jouées 6

Créer une copie

À propos de cette activité

Multiple choice

Créé par

Tecia Lumiles

Philippines

Téléchargez la version pour jouer sur papier

Top 10 résultats

#	Jeux	Précision	temps
1	Tecia Lumiles 25 Mai 2025	% 0	00:04

Voulez-vous apparaître dans le Top 10 de ce jeu? Connectez-vous pour vous identifier.

Créez votre propre jeu gratuite à partir de notre créateur de jeu

Affrontez vos amis pour voir qui obtient le meilleur score dans ce jeu

Créer un défi

Spanish Alphabet Listening

Falkenberg Falkenberg

United States

(87)

Spanish alphabet, listening-based assessment
Tissues - Practice Quiz

Benjamin D Morgan

United States

(16)

Tissues - Practice Quiz
UPS 5 Seeing Habits Quiz

Heather Bell

United States

(12)

Test your knowledge about the 5 seeing habits discussed in the text 'UPS 5 seeing habits'.
Photosynthesis vs Cellular Respiration - Practice Quiz

Benjamin D Morgan

United States

(39)

Photosynthesis vs Cellular Respiration - Practice Quiz
Practice Quiz - Punnett Square, Variation, and Mutations

Benjamin D Morgan

United States

(14)

Practice Quiz - Punnett Square, Variation, and Mutations

		%
	Anonyme	%
		%
		%

Imprimez votre jeu

Evaluation


EvaluationVersion en ligne Multiple choice par Tecia Lumiles 1 Which cleaning agent is commonly used to remove heavy accumulations of soil that are difficult to remove with detergents? a Detergents b Solvent cleaners c Acid cleaners d Abrasive cleaners 2 What is the primary purpose of cleaning kitchen tools and equipment? a To make them look shiny b To remove food and other types of soil c To kill all bacteria d To prepare them for storage 3 Which of the following is considered a solvent cleaner? a Dishwashing detergent b Degreaser c Scale Remover d Baking soda 4 Which cleaning agent is typically used to remove mineral deposits and other soils that detergents cannot remove? a Detergents b Solvent cleaner c Acid cleaner d Abrasive cleaner 5 What is the minimum temperature required for hot water to effectively sanitize items in a three-compartment sink? Choose one or more answers a b 140°F (60°C) c 171°F (77°C) d 180°F (82°C) 6 Which of the following is NOT an approved chemical sanitizer? a Chlorine b Iodine c Quaternary ammonium d Mercury 7 Why is it important to clean a surface before sanitizing it? a b Sanitizers are more effective on clean surfaces c To save time during the sanitizing process d To make the surface look better 8 How often should food-contact surfaces used to prepare potentially hazardous foods be cleaned and sanitized? a Once a day b Every two hours c Every four hours d Once a week 9 Which method is NOT commonly used for sanitizing in a restaurant setting? a Heat b Radiation c Chemicals d Steam 10 What is the recommended contact time for a chemical sanitizer to effectively kill harmful microorganisms? a 10 seconds b 30 seconds c 1 minute d 2 minutes

Vous pouvez intégrer le jeu dans un LMS compatible avec LTI 1.1 ou LTI 1.3 comme Canvas, Moodle ou Blackboard. Les scores seront ainsi automatiquement enregistrés dans le carnet de notes de la plateforme.

Evaluation

Test

À propos de cette activité

Créé par

Téléchargez la version pour jouer sur papier

Top Jeux

Test

Spanish Alphabet Listening

Test

Tissues - Practice Quiz

Test

UPS 5 Seeing Habits Quiz

Test

Photosynthesis vs Cellular Respiration - Practice Quiz

Test

Practice Quiz - Punnett Square, Variation, and Mutations

EvaluationVersion en ligne

par Tecia Lumiles

Which cleaning agent is commonly used to remove heavy accumulations of soil that are difficult to remove with detergents?

What is the primary purpose of cleaning kitchen tools and equipment?

Which of the following is considered a solvent cleaner?

Which cleaning agent is typically used to remove mineral deposits and other soils that detergents cannot remove?

What is the minimum temperature required for hot water to effectively sanitize items in a three-compartment sink?

Choose one or more answers

Which of the following is NOT an approved chemical sanitizer?

Why is it important to clean a surface before sanitizing it?

How often should food-contact surfaces used to prepare potentially hazardous foods be cleaned and sanitized?

Which method is NOT commonly used for sanitizing in a restaurant setting?

What is the recommended contact time for a chemical sanitizer to effectively kill harmful microorganisms?