Answers Culinary Arts 1a Introduction Unit 3: Food SafetyQuestion 20

20

QuizMultiple Choice

Unit 3: Food Safety

Question 20 • Culinary Arts 1a: Introduction

What should the first compartment in a commercial sink be used for?

Answer

A

for super-hot and soapy water, where pots can be readily scrubbed

B

for rinsing items with warm water, either under the running tap or by dipping them in a full sink

C

for soaking in hot water with a light sanitizing solution

D

for the final rinse before items are placed on a drying rack nearby

Explanation

A commercial sink is generally used in a wash-rinse-sanitize sequence. The first compartment is the wash compartment, where items are scrubbed in hot, soapy water; rinsing and sanitizing happen in the later compartments. Therefore, the correct choice is A, for super-hot and soapy water where pots can be readily scrubbed.

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