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The following are the proper 1 point procedures in cleaning and sanitizing the cooking utensils EXCEPT. *

A. Drain off fat juices, sauces and strain out sediments.

B. Wash with water and soap

C. Rinse, dip in sanitizing solution.

D. Wipe with wet cloth

E. Air dry

Sagot :

Bathanadelaida15go Bathanadelaida15go

Answer:

Letter D , because after cleaning we need to clean with wipe or wet cloth

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