Chapter 8 - Bell Ringer #1

Last updated 4 months ago

5 questions

Required

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Required

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Required

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What does FIFO stand for in inventory management?

First Out, First In

First In, Final Out

First In, First Over

First In, First Out

Mixing raw and cooked food

Transfer of harmful substances between food items

Cooking food at low temperatures

Using dirty utensils only

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.

50°F to 120°F.

Above 135°F.

41°F to 135°F.

32°F to 40°F.

True

False

What does FIFO stand for in inventory management?

First Out, First In

First In, Final Out

First In, First Over

First In, First Out

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

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.

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.

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

True

False