Chapter 7 The Flow of Food: Storage

It is important to avoid lining the cooler shelves with aluminum foil because the foil

A. Can restrict the flow of cold air.

In top-to-bottom order, how should a fresh pork roast, fresh salmon, a carton of lettuce, and a pan of fresh chicken breasts be stored in a cooler?

A. Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts.

Which storage practice is correct?

A. Storing chicken at 41 degrees F.

Why is first in, first out (FIFO)storage used?

A. To ensure that the oldest food is used first.

What is the warmest temperature at which ground beef can be safely stored?

C. 41 degrees F.

At which temperature should dry-storage rooms be kept?

C. 50 to 70 degrees F.

A restaurant that has prepared tuna salad can store it at 41 degrees F or lower for maximum or how many days?

C. 7 days.

When storing food using the FIFO method, the food with the earliest use-by dates should be stored

C. In front of food with late use-by dates.

Where should raw poultry be place in a cooler?

C. On the bottom shelf.

When storing ready-to-eat TCS food that was prepared on site, what information must be included on the label?

D. Sell-by or discard date.

Food can be stored near chemicals as long as the chemicals are stored in sturdy, clearly labeled containers. True or False

False

Potato salad that has been prepared in-house and stored at 41 degrees F must be discarded after three days. True or False

False - 7 days

If stored food has passed its inspection date, you should cook and serve it at once. True or False.

False - Throw out

Raw chicken must be stored below ready-to-eat food, such as pumpkin pie, if it is stored in the same walk-in refrigerator. True or False

True

Storing cans of stewed tomatoes at 65 degrees F is acceptable. True or False

True Store dry food at a temperature between 50 and 70 degrees F.