4-7. Lesson 4 Practice Exercise
The following items will test your grasp of the material covered in this lesson.
Instructions
There is only one correct answer for each item. When you complete the exercise,
check your answer with the answer key that follows. If you answer any item
incorrectly, study again that part of the lesson which contains the portion
involved.
Situation: As an FSO, you review the following areas to determine if
improvement is needed: personal hygiene, subsistence storage, and other related
sanitation matters. If improvement is needed, you recommend corrective actions.
Use this situation to answer the following questions.
1.
Containers are used to store raw foods that food service personnel have removed
from their original containers. You ensure that these containers are clean and
covered. In addition, you make sure that the covers of these containers are of a
material that is both impervious and-
A.
Porous.
B.
Of a pastel color.
C.
Airtight.
D.
Nonabsorbent.
2.
that the pork has attained an internal product temperature of at least how many
degrees Fahrenheit?
A.
140.
B.
150.
C.
165.
D.
170.
3.
To minimize the use of leftovers, you remind cooks to use--
A.
As few PHFs as possible on each day's menu.
B.
Large batch preparation.
C.
Progressive cooking.
D.
The same items that are left over from breakfast for lunch meals.
Continued on next page
4-33
QM3510
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