Three-Compartment Sinks May 11, 2024 by Brian Klein /30 0 votes, 0 avg 1 Three-Compartment Sinks 1 / 30 When cleaning and sanitizing in a three-compartment sink, after the items have been cleaned in the first sink, how can they be rinsed in the second sink? By dipping them in water By spraying them with water By using water and a cloth towel All are correct Wrong! Thats right! 2 / 30 When cleaning and sanitizing items in a three-compartment sink, what is each sink used for? Rinse surface (2nd sink) Sanitize surface (3rd sink) Wash surface (1st sink) All are correct Wrong! Thats right! 3 / 30 According to ServSafe, what task should be performed in this order? • Scrape • Wash • Rinse • Sanitize • Air-dry Cleaning and sanitizing stationary equipment Cleaning and sanitizing in a three-compartment sink Neither Both Wrong! Thats right! 4 / 30 When cleaning and Sanitizing in a Three-Compartment Sink, the second sink is used to rinse the items by dipping or spraying with water. If the items are being dipped, when should the water be changed? When the water becomes soapy When the water becomes dirty Neither Both Wrong! Thats right! 5 / 30 The second step to cleaning and sanitizing items in a three-compartment sink is to wash items in the first sink with a brush, cloth towel, or nylon scrub pad to loosen the dirt. When should the water and detergent be changed? When the water becomes dirty When the soap suds are gone Neither Both Wrong! Thats right! 6 / 30 How should the third sink be used for sanitizing in a three-compartment sink? Soak the item in the correct concentration of a chemical sanitizing solution for the specified contact time Soak the item in hot water that is 171°F or higher for at least 30 seconds Neither Both Wrong! Thats right! 7 / 30 A three-compartment sink with the proper setup has detergent and water in the first sink for washing the items. What temperature should the water be? At least 171°F At least 110°F Neither Both Wrong! Thats right! 8 / 30 When should the sanitizing solution in a three-compartment sink be changed? When the water temperature becomes too low When the sanitizer concentration becomes too low Neither Both Wrong! Thats right! 9 / 30 Why must staff be provided with a way to measure time in seconds when using a three-compartment sink? To measure sanitizer contact time For monitoring time and temperature Neither Both Wrong! Thats right! 10 / 30 Why should sanitized surfaces be allowed to air-dry and NEVER be dried with a towel? Towel drying is less effective A towel can contaminate the surfaces Neither Both Wrong! Thats right! 11 / 30 A properly set up three-compartment sink has clean water in the middle sink for dipping items to rinse them. When is it unnecessary to fill this sink? When items will be sanitized with hot water When items will be spray-rinsed Neither Both Wrong! Thats right! 12 / 30 What should you consider when purchasing a three-compartment sink for manual cleaning and sanitizing? The sinks should be big enough for your largest items Provide multiple sizes and a latex alternative Neither Both Wrong! Thats right! 13 / 30 A three-compartment sink should have sanitizing solution at the correct concentration in its third sink. What can also be used as an alternative to a sanitizing solution? An ice-water bath Hot water that is at least 171°F Neither Both Wrong! Thats right! 14 / 30 What items are usually cleaned and sanitized by hand in a three-compartment sink? Pots and pans Items too big for the dishwasher Neither Both Wrong! Thats right! 15 / 30 The first step to cleaning and sanitizing items in a three-compartment sink is to prepare the item’s surfaces for washing by scraping off food and debris. What method can prepare the surfaces if they have dried on food? Rinsing Soaking Neither Both Wrong! Thats right! 16 / 30 After washing items in the first sink of a three-compartment sink, the third step is to prepare the items to be sanitized by rinsing the leftover food and detergent from its surfaces. How is this done? Dip in water Spray with water Neither Both Wrong! Thats right! 17 / 30 When cleaning and sanitizing stationary equipment, how should the removable parts be washed, rinsed, and sanitized after removing them? In a high-temperature dishwashing machine Manually in a three-compartment sink Neither Both Wrong! Thats right! 18 / 30 A Three-Compartment Sink needs to be set up correctly before it can be used to sanitize items. What is the first step in preparing a Three-Compartment Sink? Clean and sanitize the sinks and drainboards Check the sanitizer concentration with a test kit Neither Both Wrong! Thats right! 19 / 30 Which of these statements are true about three-compartment sinks? It is a set of three large sinks joined together in a row Each sink is used for a different step in the cleaning and sanitizing process To clean and sanitize items manually (by hand) All are correct Wrong! Thats right! The sinks need to be big enough to accommodate the large equipment and utensils that do NOT fit in the dishwasher 20 / 30 When cleaning and sanitizing items in a three-compartment sink, once an item has been cleaned in the first sink and then rinsed in the second, the next step is to sanitize the item in the third. What can the third sink be filled with to sanitize items? Hot water that is at least 171°F or higher The correct concentration of a chemical sanitizer solution Neither Both Wrong! Thats right! 21 / 30 How are items cleaned and sanitized in most operations? Tableware and utensils are often cleaned and sanitized in a dishwashing machine Larger items, like pots and pans, are often cleaned and sanitized by hand in a three-compartment sink Neither Both Wrong! Thats right! 22 / 30 When a three-compartment sink is unavailable, how can large equipment and utensils be cleaned and sanitized? Clean them in place In a dishwashing machine Neither Both Wrong! Thats right! 23 / 30 When should the sanitizing solution be changed in a three-compartment sink? When the sanitizer concentration falls below the requirements When the temperature of the water falls below the requirements Neither Both Wrong! Thats right! 24 / 30 How can dried or caked on food be removed from the surfaces of items before washing them in a dishwasher or a three-compartment sink? Rinse the food from surfaces Scrape food from surfaces Soak to loosen food from surfaces All are correct Wrong! Thats right! 25 / 30 What are the sinks used for when cleaning and sanitizing items in a three-compartment sink? The first sink is where the items are washed The second is where the items are rinsed The third is where the items are sanitized All are correct Wrong! Thats right! 26 / 30 How should items be dried? On a clean and sanitized surface to air-dry Upside down so they can drain Neither Both Wrong! Thats right! 27 / 30 When should the rinsing water be changed in a three-compartment sink? When it becomes dirty When it becomes full of suds Neither Both Wrong! Thats right! 28 / 30 What does manual mean? Work done by a machine Work done by hand Neither Both Wrong! Thats right! ServSafe uses the terms manual and manually to describe washing dishes and equipment in a three-compartment sink instead of using a dishmachine. 29 / 30 When should items be rinsed when cleaning and sanitizing in a three-compartment sink? Rinse items after washing and before sanitizing Rinse items after sanitizing and before air drying Neither Both Wrong! Thats right! never rinse items after sanitizing them 30 / 30 The fifth and last step to cleaning and sanitizing items in a three-compartment sink is to air-dry the items on a clean and sanitized surface. Why should the items be placed upside down while drying? So they will be grabbed by the handle So water can drain out Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
