Potatoes and onions are stored at cool temperature ____ in a dry dark place.

• 30 - 40 'F

• 40 - 50 'F

• 50 - 60 ' F

• 20 - 30 'F

Store all ____ vegetables for a short time.

• dry

• frozen

• canned

• fresh

Raw-cut potatoes should be treated with an acid to inactivate the ____ that causes _____.

• bacteria/darkness

• enzyme/browning

• bacteria/browning

• enzyme/darkness

Other vegetables are needed to ______ and wrapped.

• refrigerate

• bottle

• cabinet

• cloth

Frozen vegetables required ____ or colder until ready for use.

• - 15 'C

• - 16 'C

• - 17 'C

• - 18 'C

Dried vegetables should keep well sealed and off the ____.

• sink

• floor

• cabinet

• basket

Store leftover creamed vegetables for ____ day only. 

• three

• two

• one

• half

Is a system for storing and rotating food.

• Fill In Fill out

• Full In Full Out

• First In First Out

• File In File Out

FIFO maximizes freshness and minimizes waste.

• False

• True

• Maybe

• Not at all

Keep in a cool dry place, away from sunlight and off the floor.

• Fresh

• Dried

• Frozen

• Canned