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Chapter 8 - Bell Ringer #1

Last updated 26 days ago

5 questions

Required

1

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Required

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1

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Question 1

1.

What does FIFO stand for in inventory management?

First Out, First In

First In, Final Out

First In, First Over

First In, First Out

Question 2

2.

What is cross-contamination in food safety?

Mixing raw and cooked food

Transfer of harmful substances between food items

Cooking food at low temperatures

Using dirty utensils only

Question 3

3.

What is time-temperature abuse?

Allowing food to stay at unsafe temperatures too long.

Storing food in metal containers.

Cooking food for longer than necessary.

Serving cold food at room temperature.

Question 4

4.

Which temperature range is unsafe for food?

50°F to 120°F.

Above 135°F.

41°F to 135°F.

32°F to 40°F.

Question 5

5.

When receiving food, it is important to check the packaging for any signs of damage or compromise.

True

False