FN2- Food Storage Review

What is the purpose of the FIFO system?

• To use the oldest stock first

• To store food in the freezer

• To label all foods with dates

• To reduce food preparation time

Which of the following is an example of a perishable food?

• Uncooked rice

• Fresh chicken

• Canned beans

• Dry pasta

What is a non-perishable food?

• Milk

• Fresh produce

• Canned soup

• Cheese

What is the Temperature Danger Zone (TDZ) where bacteria grow rapidly?

• 0°F to 32°F

• 32°F to 41°F

• 41°F to 135°F

• 135°F to 165°F

At what temperature should cold storage be maintained?

• 32°F

• 50°F

• 41°F or below

• 70°F

What temperature is required for safe freezing of food?

• 41°F

• 32°F

• 0°F or below

• 135°F

What is the recommended temperature range for dry storage?

• 32°F to 41°F

• 50°F to 70°F

• 70°F to 100°F

• 0°F to 32°F

Cross-contamination occurs when: A. Foods are stored in sealed containers B. Harmful bacteria are transferred between surfaces or foods C. Foods are kept at the correct temperature D. Foods are labeled and dated

• A. Foods are stored in sealed containers

• B. Harmful bacteria are transferred between surfaces or foods

• C. Foods are kept at the correct temperature

• D. Foods are labeled and dated

Where should raw meat be stored in a refrigerator?

• Above cooked foods

• In the freezer

• On the bottom shelf

• In dry storage

Why is it important to label and date stored food?

• To keep track of freshness and usage times

• To ensure food is stored in the correct zone

• To identify allergens

• To save space in storage areas