Foods 2 Objective 2.02

Which items should NOT be stored in dry-storage area?
1. Canned vegetables
2. Drink cups
3. Dried bread
4. Saltine crackers
What does the term “first in, first out” mean?
1. Always receive food from same supplier at the same time
2. Always take inventory of food items at same time and remove them from refrigerator at the same time each day
3. Food supplies should be used in order in which they were received
4. Morning cook is able to remove food from storeroom before other employees
Which storage practice is correct?
1. Remove all fresh shellfish from shipping containers
2. Store eggs at room temperature
3. Store fresh poultry on top shelf of refrigerator
4. Store raw poultry on bottom shelf of refrigerator
To hold food at a specific internal temperature, the air in the refrigerator must be kept approximately how many degrees lower?
1. 1ºF (.5ºC)
2. 2ºF (1ºC)
3. 3ºF (1.5º C)
4. 4ºF (2ºC)
Dry goods should be stored at a temperature between:
1. 50ºF to 70ºF (10ºC to 21ºC).
2. 70ºF to 90ºF (21ºC to 32ºC).
3. 80ºF to 100ºF (27ºC to 38ºC).
4. 90ºF to 120ºF (32ºC to 49ºC).
What is an UNSAFE internal temperature to store ground pork?
1. 0ºF (-17.8ºC)
2. 32ºF (0ºC)
3. 41ºF (5ºC)
4. 60ºF (16ºC)
To prevent pests, how should food supplies be stored?
1. On the floor and away from the wall
2. On the floor and next to the wall
3. Six inches off the floor and away from wall
4. Five inches off the floor and next to the wall
How many days can potentially hazardous, ready-to-eat food be stored in a refrigerator before it should be discarded?
1. 1
2. 3
3. 7
4. 13
Which food is stored in the refrigerator IMPROPERLY?
1. Decorated birthday cake on top shelf
2. Fresh fruit salad in a bowl that is tightly covered
3. Fresh poultry in a plastic bag on the bottom shelf
4. Uncovered fresh fish on bottom shelf
Which food is stored correctly in the refrigerator?
1. Cooked chicken breasts over fresh poultry
2. Fresh eggs over lettuce
3. Fresh ground pork over a cooked turkey breast
4. Raw poultry over cooked poultry
How often should the temperatures of commercial refrigerators and freezers in a kitchen be checked?
1. Every hour
2. Every 30 minutes
3. Daily
4. Every other day

Foods 2 Objective 2.02

Quiz